Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
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The Famous Fiorentina
Cookbook
It’s only a T-bone, but it put Florence on the steak map. The Tuscan region of Italy is justly famous for its wine, olive oil, beef, and an austere and simple approach to cooking—all of which come into play in making and serving a proper Fiorentina. The T-bone should not be very thick. The fire should be hot and made from wood or vine cuttings. The guests should be in their places before the cooking begins, armed with glasses of Chianti. Usually the steak is served in solitary splendor, with only bread at hand for mopping up the juices. You may have to remind yourself to include the lemons the first time you make a Fiorentina, but once you’ve tasted the lemon-accented steak, you’ll never forget again.
Yield : Serves 4
Ingredients
- 4 T-bone steaks (about 12 ounces each), cut ¾ inch thick
- ¼ cup olive oil
- Salt and freshly ground black pepper, to taste
- 2 lemons, each cut into 8 wedges
Directions
1. Prepare coals for grilling, allowing at least 30 minutes for the coals to become properly hot.
2. Remove the steaks from the refrigerator and allow them to come to room temperature. Trim any excess fat, pat dry, and coat lightly with olive oil.
3. Place the steaks over the coals. Cook to sear one side, 2 minutes. Turn and season the cooked side with salt and pepper. Sear the second side for 3 minutes. Turn, season the second side with salt and pepper, and continue cooking until the steak is well-erusted and is medium-rare, about 3 minutes more. (A Tuscan never would cook Fiorentina to medium, but if you must, lengthen the final stage to 4 or 5 minutes.) Transfer the steaks to large plates or platters, garnish with lemon wedges, and serve at once.
© 1997 William Rice
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
714 kcal
5 % daily value
69 % daily value
0 % daily value
904 mg
60 mg
52 g
0 g
151 mg
18 g
54 g
3 g
6 g
436 mg
34 % daily value
