ItalianTuscan
Bistecca alla Fiorentina
by Gambero Rosso · 452K subscribers on YouTube
Steven Raichlen, the famous American grilling and BBQ expert, stops in Florence and visits Buca Lapi, a historic restaurant famous for its bistecca alla fiorentina. In the video, he watches the traditional charcoal grilling and discovers the secrets of one of the most iconic Italian dishes. Tradition, quality, and passion in a timeless place.
- Servings
- 2
- Difficulty
- medium
Ingredients
2 items- Chianina SteakPreferred cut: strip steak section (not T-bone), aged for at least 24 days.
- Sale Marino GrossoCoarse sea salt, added after cooking.
Method
- Select the strip steak section (not the T-bone) from Chianina beef aged at least 24 days.
- Using a large knife, slice the steak and make a cut to prevent curling during cooking.
- Trim the steak, leaving the hard white fat intact.
- Place the steak on a sloping grill (V-shaped bars) with the fat side on the higher end.
- Cook over olive wood charcoal, allowing the melting fat to baste the meat.
- If the fire becomes too hot, shovel ash over the coals to cool the temperature.
- Do not salt the steak before cooking; salt after cooking to avoid drawing out juices.
- Finish cooking the steak upright on its edge for about 5 minutes to ensure even doneness.
- Once cooked, season generously with coarse sea salt.
- Slice and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
