A large bone-in cut of beef, seared over very high heat, crusty on the outside and red in the center, just like in Florence. The simplicity of salt, pepper, and good olive oil lets the meat shine.
Ingredients
- 1.6 kg thick bone-in short loin steak, such as T-bone or porterhouse
- 12 g coarse sea salt
- to taste black peppercorns
- 2 tbsp extra-virgin olive oil
- 1 piece lemon
Method
- Take the meat out of the refrigerator well in advance, unwrap it, and pat it thoroughly dry until the surface is dry to the touch.
- Heat a cast-iron skillet, plancha, or indoor grill over very high heat until serious heat radiates from it and the surface begins to smoke slightly.
- Stand the bistecca on a fatty edge or on the bone to warm the center, holding it upright until the fat sizzles and the bone is thoroughly heated.
- Sear the first side without moving it until you have a dark brown crust, with a distinct smell of grilled meat and roasted nuts.
- Flip the steak and sear the other side in the same way, without piercing the meat, until the crust is pronounced and dry on the surface.
- Briefly sear the fatty edges while holding the meat with tongs, just long enough to render the fat and flavor the pan.
- Transfer the bistecca to a rack or warm plate, season generously with salt, add freshly ground pepper, and let rest until the juices settle and the meat is warm in the center.
- Carve both pieces away from the bone, slice thickly against the grain, arrange back around the bone, drizzle with olive oil, and serve immediately with lemon wedges for squeezing over to taste.
Nutrition
Per serving
- Energy
- 968.6 kcal
- Protein
- 77.06 g
- Carbohydrate
- 3.02 g
- Fat
- 72.38 g
- Fibre
- 0.96 g
- Calcium
- 5.71 mg
- Iron
- 0.13 mg
- Magnesium
- 3.32 mg
