Italy’s popular bistecca alla Fiorentina is a thick steak simply seasoned with garlic and rosemary, then seared on a hot grill. (Traditionally, the dish is made with Tuscany’s Chianina breed of cattle, known for its high quality, flavourful meat). Although porterhouse is the cut most often used, another tender cut, like ribeye, T-bone, or New York strip steak, will work just as well. Serve with roasted potatoes over a bed of dressed arugula.
PREPARATION
10 minutes,
us at least 1 hour marinating
SERVES
2
COOKING
20 minutes
Ingredients
1 clove garlic, minced
2 teaspoons chopped rosemary
2 tablespoons extra virgin olive oil,
plus 2 teaspoons for drizzling
1 (1.1kg) ribeye, T-bone, or porterhouse steak 2 tablespoons sea salt, plus 1 teaspoon
1 lemon, cut in half
¼ teaspoon black pepper
Directions
In a large bowl, combine the garlic, rosemary, and olive oil. Add the steak and coat in the marinade. Cover and refrigerate for at least 1 hour but, preferably, overnight.
Preheat grill to 260°C.
Bring the steak to room temperature. Rub two tablespoons of salt over the steak, then place it on the grill and cook for 7-10 minutes.
While the steak cooks, place the lemon halves cut side down on grill and cook for 2-3 minutes or until lightly charred.
Flip the steak and then cook for another 10 minutes, until the internal temperature reaches 52°C for medium rare. Set aside to rest for 5-10 minutes, then transfer to a serving dish. Sprinkle with 1 teaspoon of salt and the pepper, then drizzle with oil.
Serve immediately with the grilled lemon.
Recipes from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum with Shana Liebman
Published by Phaidon, phaidon.com. $80.
