Bistecca Fiorentina Recipes

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

Steps:

• Place the steaks on a very hot grill, and cook for approximately 4 1/2 minutes per side. The exact time will depend on how well done you like your steak. Be sure to flip the steaks over only once.
• Remove the steaks from the grill, and season with salt and freshly ground pepper, to taste. Serve immediately.

Steps:

• Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside.

Steps:

• Let the steak come to room temperature for 30 minutes. Preheat the grill to high heat.
• Sprinkle the steak generously with salt and pepper on both sides and grill over high heat, about 6 minutes per side. You're looking for a nice crust on each side, but to be true to the Fiorentina method, it should be rare on the inside. If you prefer not to eat your meat rare, cook it a little longer on each side, about 8 minutes per side for medium and longer for well done.
• Then let it rest for about 10 minutes before you carve into it.
• Cut the steak off of the bone, carving the strip off on one side and the filet off on the other. Then slice the meat against the grain and serve it on a cutting board or platter with the bone (true Fiorentina style).

Steps:

• Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
• Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
• Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.