dinner

Bistecca alla Fiorentina with Rosemary and Garlic

Name: Bistecca alla Fiorentina with Rosemary and Garlic
Ingredients: 12 oz (340 g) Bistecca alla Fiorentina (T-bone steak, ideally Chianina beef); 1 tbsp Extra virgin olive oil; 2 Fresh rosemary sprigs; 2 Garlic cloves, smashed; 1 tsp Coarse sea salt (e.g., Maldon); 1/2 tsp Freshly ground black pepper; 1/2 cup (85 g) Cannellini beans, cooked; 1 cup (30 g) Arugula; 1/4 Lemon, cut into wedges

Nutrition

944

kcal

Calories

Protein

Carbs

Fat

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Ingredients(9)

Bistecca alla Fiorentina (T-bone steak, ideally Chianina beef)12 oz (340 g)

Extra virgin olive oil1 tbsp

Fresh rosemary sprigs2

Garlic cloves, smashed2

Coarse sea salt (e.g., Maldon)1 tsp

Freshly ground black pepper1/2 tsp

Cannellini beans, cooked1/2 cup (85 g)

Arugula1 cup (30 g)

Lemon, cut into wedges1/4

Instructions

Prepare the steak: Remove the T-bone steak from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat it thoroughly dry with paper towels. This is crucial for achieving a good sear.

Season generously: Rub the steak all over with 1 tablespoon of extra virgin olive oil. Season liberally with coarse sea salt and freshly ground black pepper. Ensure all surfaces are coated.

Prepare the grill or cast-iron skillet: For an authentic Bistecca alla Fiorentina experience, a very hot grill or a heavy cast-iron skillet is essential. Preheat your grill to high heat (around 500-550°F or 260-290°C), or heat a cast-iron skillet over high heat until smoking slightly.

Sear the steak: Place the steak on the hottest part of the grill or in the skillet. Sear for 3-4 minutes per side, undisturbed, until a deep, dark crust forms. For a T-bone, you'll want to sear both sides of the meat, including the fat cap.

Add aromatics and cook: Reduce the heat slightly to medium-high. Add the rosemary sprigs and smashed garlic cloves to the skillet or to the side of the grill. Continue to cook the steak, flipping every few minutes for even cooking. The total cooking time will depend on the thickness of the steak and your desired level of doneness. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). This typically takes about 8-12 minutes total for a 1.5-inch thick steak.

Rest the steak: Once the steak reaches your desired temperature, remove it from the heat and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Prepare the side: While the steak rests, gently warm the cooked cannellini beans in a small saucepan with a drizzle of olive oil and a pinch of salt, or serve them at room temperature. Toss the arugula with a light vinaigrette (optional, but a squeeze of lemon and a drizzle of olive oil is traditional). Arrange the arugula on a plate.

Serve: Slice the rested steak against the grain. Arrange the slices alongside the warmed cannellini beans and arugula. Serve immediately with lemon wedges. The Tuscan tradition often involves minimal accompaniment to let the quality of the beef shine.