Want to cook a Bistecca alla Fiorentina at home just like we eat it in Florence, but don’t have the option for a grill or barbecue?
No problem… Here’s the recipe for the iconic oven-baked Porterhouse steak from Florence, renowned for its tender Chianina beef and perfectly juicy center.
If, however, you want to cook it on the grill, check out the recipe at the link.
Bistecca alla Fiorentina: Oven Cooking (No Barbecue)
Equipment
- Skillet
- Baking sheet
- Grill (preferably cast iron)
- Oven
- Knife
- Meat Thermometers Optional
Ingredients
- 1 Porterhouse steak or T-bone steak, about 3.3 pounds (1.5 kg)
- 4 tablespoons extra virgin olive oil
- Coarse salt to taste
Instructions
- Remove from Fridge: Take the steak out of the fridge at least one hour before cooking to bring it to room temperature for even cooking.1 Porterhouse steak
- Heat Olive Oil: Warm a generous amount of extra virgin olive oil in a skillet, preferably cast iron for better heat distribution.4 tablespoons extra virgin olive oil
- Sear the Steak: Add the steak to the skillet, sealing it on all sides. It's well-sealed when it's evenly browned.
- Oven-Bake: Transfer the steak to a grill set in a baking sheet and bake at 392°F (200°C) for about 10 minutes. [If you have a meat probe, it's time to insert it into the thickest part of the fillet. The meat must reach 118°F, enough for a very rare Fiorentina. For a medium cook, aim for an internal temperature of 125-131°F].
- Prepare Grill: Heat a cast-iron grill over high heat and sprinkle it with coarse salt.Coarse salt
- Grill the Steak: After oven-baking, grill the steak to achieve nice grill marks.
- Rest the Steak: Let the steak rest for about 5 minutes before slicing.
- Serve: Slice the steak and serve with a drizzle of raw extra virgin olive oil and a pinch of salt, Maldon salt flakes optional.Coarse salt
Notes
- For this recipe, a convection oven is recommended.
- Consult with your butcher for a well-aged piece of meat, tender and perfect for this dish.
- The weight of a good Bistecca alla Fiorentina is subjective, starting from around 1.76 pounds (800 grams) upwards.
- Choosing for Bistecca alla Fiorentina: Look for a porterhouse with a uniformly thick fillet. Avoid ones where the fillet varies significantly in thickness.
- Importance of Marbling: Look for good marbling in the steak, which are tiny white flecks in the meat indicating higher quality beef.
- For a Florentine-style cook, the meat should reach a temperature of 118°F, enough for a very rare Fiorentina. For a medium cook, aim for an internal temperature of 125-131°F.
- Porterhouse Steak Definition: Cut from the short loin, includes both a bone-in strip steak (fillet) and a boneless New York Strip (tenderloin). Known for its flavor, juiciness, and being an expensive cut.
- T-Bone vs Porterhouse: The difference is based on size; porterhouse is larger, taken from the larger side of the tenderloin.
- The key to a perfect Bistecca alla Fiorentina is to not overcook it. Aim for a rare to medium-rare doneness.
- Allow the steak to rest before slicing to ensure it retains its juices.
Florentine Steak: Florence’s Culinary Masterpiece
Ever experienced the delight of Bistecca alla Fiorentina? This remarkable grilled Porterhouse steak hails from Florence, Italy. Thickly sliced from the finest Chianina cattle, known for their extraordinary tenderness and rich flavor, this steak is a true Italian treasure.
Dive deeper into the world of Florence’s traditional dishes and foods here.
Imagine sinking your teeth into a steak that’s expertly seared to perfection, revealing a juicy, pink center. Bistecca alla Fiorentina epitomizes this culinary art. Grilled to achieve the ideal rareness at its heart, it promises an unforgettable tenderness.
Each bite offers a harmonious contrast between the slightly charred exterior and the lusciously soft, buttery interior, making every mouthful a celebration of flavors.
