ItalianTuscan
Florentine Steak
by Federico Fusca Chef · 332K subscribers on YouTube
Today I'll show you how to make the real Bistecca alla Fiorentina. The meat must be at room temperature. Prepare a charcoal fire, let the coal turn white. Place the steak sideways on the coals to begin heating. Cook for 8 minutes per side. Rest on wood for a few minutes. Separate the filet and sirloin. Season with flaky salt and a drizzle of Tuscan olive oil.
- Cook
- 16 min
- Difficulty
- medium
Ingredients
3 items- Bistecca alla FiorentinaA thick-cut T-bone or porterhouse steak, with filet and sirloin.
- Sale a FiocchiFlaky sea salt, to taste.
- Olio ToscanoExtra virgin olive oil from Tuscany, to drizzle.
Method
- Ensure the meat is at room temperature.
- Prepare a charcoal fire and wait until the coals are white.
- Place the steak vertically on its side next to the coals to start absorbing heat.
- Cook for 8 minutes on each side.
- Rest the steak on a wooden board for a few minutes.
- Separate the filet (tenderloin) and the sirloin (strip loin).
- Season with flaky salt and a drizzle of Tuscan olive oil.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
