Florentine Steak (Istrian Breed)

Method

1. Pat the steak dry with paper towels. Season with salt and pepper on all sides.
2. Insert an oven-safe thermometer into the center of the steak near the bone, setting the alarm to 50°C.
3. Place the steak on a rack over a baking tray (add water to the tray to catch fat). Preheat the oven to 65°C (static or fan-forced).
4. Cook the steak in the oven until the internal temperature reaches 52–55°C (about 1½–2 hours, depending on thickness).
5. Meanwhile, prepare the spring onions: melt butter in a pan, add spring onions, a pinch of sugar, and a splash of water. Cook until softened and caramelized. Towards the end, add chili flakes and a drizzle of balsamic vinegar. Set aside.
6. Prepare the gorgonzola fondue: in a separate pan over low heat, combine spreadable gorgonzola and fresh cream. Stir gently until the cheese is fully melted and smooth. Do not boil. Set aside.
7. Prepare the radicchio: trim the base and cut into wedges. Heat a cast iron pan over high heat, add oil, then place the radicchio cut-side down. Season with salt and pepper. Cook until charred on one side, then flip and cook briefly, keeping the centre slightly raw. Remove from pan.
8. Once the steak reaches target temperature, remove it from the oven and pat dry again. Season with additional salt and pepper.
9. Heat a cast iron pan or grill over the highest heat. Add a little oil to the steak just before searing.
10. Sear the steak for less than 2 minutes per side (total 3–4 minutes) until a deep brown crust forms. Use tongs to also sear the fatty edge.
11. Let the steak rest for a couple of minutes, then slice against the grain and serve immediately with the caramelized spring onions, gorgonzola fondue, and grilled radicchio.
12. Accompany with a red wine such as Bade Rosso from Val dell'Ovo, as suggested by the chef.