Bistecca alla Fiorentina
Region: Italy, Tuscany
Category: Beef-Grilled
Season: Summer
Difficulty: Easy
In the region around Florence, a tall, lean, and heavy breed of cattle called Chianina is raised: a two-year-old might weigh 2,000 pounds. But it is the steer between 14 and 16 months old that is used for this famous Florentine steak. Because we Americans have both very good beef and a tradition of grilling steaks this famous preparation should be easily replicated. It’s all very simple, but you do need to start off with a fine cut of beef, so splurging for high quality beef in this recipe makes sense.
[photo: Clifford A. Wright] 
Yield: Makes 4 servings
Preparation Time: 30 minutes
One 3-pound Porterhouse steak (preferably USDA Prime), about 2 inches thick
Salt and freshly and coarsely crushed black pepper to taste
Extra-virgin olive oil to taste
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Sprinkle the steak with salt and pepper and brush it lightly with olive oil. Carefully lay the steak on the gas grill or about 5 inches from a very hot charcoal fire. Do not move or touch the steaks for 10 minutes. Turn, using a grill spatula or tongs. Grill until one side has black grid marks, about another 10 minutes, and remove from the fire to a serving platter. Salt and pepper to taste and brush both sides with olive oil. Serve. This is the amount of time for a rare steak.
Variation:
Note:
Posted: 12/12/2006
