Over The Coals Bistecca Fiorentina Food

BISTECCA FIORENTINA

Steps:

• As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
• 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.

MARINATED BISTECCA FIORENTINA

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.

TUSCAN T- BONE STEAK OR BISTECCA ALLA FIORENTINA

Steps:

• Trim any excess fat from steak and pat dry with paper towels.
• Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
• Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
• Bring the meat to room temperature before cooking.
• Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
• Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
• Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
• Turn steak over and cook for another 3 minutes, steak will be rare.
• Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
• Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
• To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
• Cut each piece into thick slices. Divide the slices between 2 serving plates.
• Pour the meat juices that have accumulated over the sliced steak.
• Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
• Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
• ENJOY!
• Marinating time not included in prep time.

BISTECCA FIORENTINA

Steps:

• Put the fatback, garlic, and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Tie the rib in the correct way so that it is tight and will cook evenly.
• Rub the fat mixture all over the meat and season with salt and pepper. Place it on a very hot grill. Cook the steak on 1 side for about 8 minutes. You can move it around a little bit to find the right heat. Turn it over and cook it a little bit less on the other side, about 6 minutes.
• When it is finished, take it off the grill and let it rest for 5 to 7 minutes. This allows the blood to circulate and allows the juices to distribute evenly.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and 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 frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

CHI SPACCA'S BISTECCA FIORENTINA

Steps:

• Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10-15 minutes.
• Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20-30 minutes.
• Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.
• Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.
• Do Ahead
• Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.

GARLICKY HERB-RUBBED HANGER STEAKS

Steps:

• In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms.
• On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.
• Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• Let the steaks stand at room temperature for 1 hour before proceeding.
• Light a grill.
• Drizzle the steaks all over with olive oil and season them generously with salt and pepper.
• Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side.
• Transfer the steaks to a carving board to rest for 15 minutes.
• Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center- Discard the gristle.
• Arrange the slices on a platter and serve.