Bistecca alla Fiorentina: Oven Cooking (No Barbecue)
This Bistecca alla Fiorentina recipe brings the flavors of Florence to your home. It's a foolproof method for a juicy, oven-baked steak that's sure to impress.
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.