← Back to Search Results
grilling Florence, Italian
La Fiorentina—Grilled T-Bone Steak, Florentine Style

Photo by: Joseph De Leo
Comments: 0
 

Recipe

One of Italy's two prized breeds of cattle for meat—Chianina beef—is native to Tuscany. Its only rival in the country is Piedmont's Razza Piemontese. The latter is the tenderer of the two and sweet as cream, whereas the Tuscan is firmer and tastier. Chianina grows rapidly to great size so that it is butchered when the steer is a grown calf, vitellone in Italian. To Italians who love beef, a T-bone grilled in the Florentine style is the ultimate steak. It owes some of its appeal, of course, to the distinctive flavor of the meat, but as much again can be attributed to the Florentine way of preparing it which can be applied successfully to a fine, well-aged steak anywhere.

Yield: For 2 servings

Ingredients

  • Black peppercorns, ground very coarse or crushed with a pestle in a mortar
  • 1 T-bone beef steak, 1½ inches thick, brought to room temperature
  • Coarse sea salt
  • OPTIONAL: a lightly crushed and peeled garlic clove
  • Extra virgin olive oil

Equipment:

  • A charcoal or wood-burning grill

Directions

1. Light the charcoal in time for it to form white ash before cooking, or the wood long enough in advance to reduce it to hot embers.

2. Rub the coarsely ground or crushed peppercorns into both sides of the meat.

3. Grill the steak to the degree desired, preferably very rare, approximately 5 minutes on one side and 3 on the other. After turning it, sprinkle salt on the grilled side. When the other side is done, turn it over and sprinkle salt on it.

4. When the steak is cooked to your taste, and while it is still on the grill, rub the optional garlic clove over the bone on both sides, then drizzle the meat very lightly on both sides with a few drops of olive oil. Transfer to a warm platter and serve at once.

I have seen cooks rub the steak with oil before putting it on the grill, but the scorched oil imparts a taste of tallow to the meat that I prefer to avoid.


© 1992 Marcella Hazan
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, 1 tablespoon of olive oil, and a 24oz T-bone steak.

717kcal (36%)
71mg (7%)
0mg (0%)
0mcg RAE (0%)
887mg
60mg
58g
0g
0g
0g
164mg (55%)
435mg (18%)
19g (96%)
52g (80%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
mexican-everyday Mexican Everyday
by Rick Bayless
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
baked-explorations Baked Explorations
by Matt Lewis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sweet-life The Sweet Life
by Kate Zuckerman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?