She Strengthens

Savoring the Flavors of Tuscany: A Recipe for Bistecca Fiorentina

Tuscan cuisine is renowned for its rustic simplicity, and bistecca fiorentina, or Italian-style T-bone steak, is a quintessential dish that embodies this philosophy. Typically prepared on an outdoor grill, this recipe adapts to indoor cooking, making it accessible to everyone.

The Perfect Cut of Meat

To replicate the authentic taste, you’ll need to special-order a 2-1/2- to 3-inch-thick porterhouse steak weighing 2 1/2 to 3 pounds. Traditionally, the meat comes from Maremmana or Chianina oxen, but any high-quality meat will suffice.

Cooking Methods

For an authentic experience, cook the steak over a very hot flame on an outdoor grill. Alternatively, try our unconventional oven method, where the steak is cooked directly on the rack. Onions placed underneath the steak absorb the meat’s drippings, preventing your oven from getting smoky. Don’t attempt to eat the onions – they’ll be charred and bitter.

Rare or Medium Rare?

While traditional Tuscan cuisine dictates that this dish should be eaten very rare, or sanguinoso, we understand that not everyone shares this preference. Our recipe is timed for medium rare, but feel free to stop cooking at 120°F if you prefer your steak rare.

Ingredients

• 1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick)
• 2 tablespoons olive oil
• 1 to 1 1/2 tablespoons kosher salt
• 1 teaspoon coarsely freshly ground black pepper
• 2 to 3 large onions, cut into 1-inch chunks
• A few handfuls (about 3 to 4 ounces) arugula
• Chianti Butter, for garnish

Preparing the Steak

Brush the steak with olive oil, season with salt and pepper, and let it sit, uncovered, at room temperature for 30 minutes. Preheat your oven to 500°F, placing one rack in the top third and another in the bottom. Fill a 13-by-9-inch baking dish with onions and place it on the lower rack. Position the steak directly on the top rack, above the onions.

Cooking and Serving

Use tongs to turn the steak after 15 minutes and check periodically to ensure it’s not burning. For medium rare, roast until the internal temperature reaches 125°F, about 35 to 40 minutes. Discard the onions and let the steak rest for 5 to 10 minutes before serving. Serve on a bed of arugula, topped with a few slices of Chianti Butter or a drizzle of high-quality extra-virgin olive oil.

Pairing Suggestions

Complete your Tuscan-inspired meal by serving the steak alongside roasted potatoes and broccoli rabe. Buon appetito!