I replicated one of my most memorable meals at home last week over charcoal, a Bistecca alla fiorentina served rare. I remember clearly the day I had this in Florence, before a friend’s wedding, and I was thrilled that I was able to do this legendary dish at home.
This needs a thick steak on the bone that can stand on its end. You also have to cook on charcoal. You don’t need much else.
Take a well-aged T-bone or tomahawk steak (at least 1.5″ thick) and make sure to take it out of the fridge early to bring it to room temperature.
Ideally, you need hardwood charcoal that and is white hot with no flames before cooking. Start with the grill as close to the charcoal as possible, as you are sealing the steak to keep the juices in. Make sure that you use tongs, as you do not want to pierce the steak and release any juice. Cook for 3-5 minutes on each side depending on the thickness. Then turn the steak onto the bone and cook for another 5 minutes. This should give you a rare, but warm steak that you need to rest for 10 minutes before slicing thickly and seasoning generously. If you prefer medium-rare, then reduce the heat, moving the steak higher off the charcoal. If you want a medium or well-done steak, then this recipe is not for you.
It’s very simple, but with good beef, incredibly good. Serve with Chianti, chips and a green salad.
