Bistecca Fiorentina Recipe Italian recipe Vegetarian- LateChef.com
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Italian Recipe

Dinner

Serves 1
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Short Description

A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Though it's usually prepared on an outdoor grill, many of us don't have year-round access to one, so this is indoor method. It is traditionally topped only with a bit of high-quality olive oil, but here I add a pat of Chianti Butter for extra indulgence. Serve it on a bed of arugula alongside some roasted potatoes and broccoli rabe. What to buy: You'll have to special-order this steak, because it isn't a typical cut. Order a 2-1/2- to 3-inch-thick porterhouse that weighs in at 2 1/2 to 3 pounds. Traditionally, the meat comes from the Maremmana or Chianina oxen, but make do with whatever high-quality meat your butcher can get for you. Game plan: If you have an outdoor grill and want to be authentic, cook this over a very hot flame. If not, try this unconventional method in which you cook the steak directly on the rack of a very hot oven. The onions, placed under the steak, serve only to absorb the meat's drippings so that your oven doesn't get smoky; don't try to eat them-they'll be charred and bitter. While a true Tuscan will insist that this dish should only be eaten very rare, or sanguinoso, I know that most people stateside are squeamish about such things. For that reason, I have timed the cooking for medium rare, but stop cooking at 120 degrees F if you are willing to eat the steak rare.


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