Florentine Beefsteak (Bistecca alla Fiorentina)


Almost everyone now has heard of beefsteak Florentine, but if you'd ask an Italian about it a hundred years ago you would have gotten a puzzled look. For most families, cattle were equal to tractors; it was only after WWII, when the economy took off, that people could really afford steak. Today, purists insist the meat come from a Chianina steer, a breed that dates back to Roman times, though it's harder and harder to find such cuts in Italy, and almost impossible in the United States. They're just beautiful animals, almost as big as oxen, and they produce the best steaks you can imagine. The key to cooking this dish is the level of heat that caramelizes the exterior of the steak, resulting in a memorable crust.

Serves 4 to 6.

INGREDIENTS:
Four 24-ounce bone-in rib-eye steaks
2 Tablespoons sea salt (if using kosher salt, use 1/2 cup)
1 teaspoon Tuscan Spice, or garam marsala, or mix together equal parts of ground allspice, cinnamon, nutmeg, and cloves
1 Tablespoon freshly ground black pepper
2-4 Tablespoons extra virgin olive oil

DIRECTIONS:

  1. Preheat the grill to its highest setting. Or, preheat the broiler.
  2. Combine the salt, Tuscan Spice, and pepper, mixing well, and sprinkle half of the mixture onto one side of the steaks.
  3. Brush the grill with some of the olive oil. Place the steaks, seasoned side down, on the grill and cook for 4 minutes, until a dark brown crust forms. Season the steaks with the remaining spice mixture, flip the steaks, and grill for 4 to 5 minutes for medium-rare. (It will take less time if the steaks are less than 1 inch thick). Remove the meat from the grill. (If broiling, follow the same instructions, but start the steaks seasoned side up. Broiling may take longer, depending upon the heat of the broiler.) Let the steaks rest for a few minutes before serving.

Wine Suggestion: This is probably one of the most famous and traditional dishes from Tuscany. Serve it with a really fine, full-bodied red, like Costanti Brunello di Montalcino. If you want something more affordable, a good Chianti or Rosso di Montalcino would work well, too.

Recipe Source: True Tuscan: Flavors and Memories from the Countryside of Italy by Cesare Casella

Back to Tuscany