T-bone steak alla Fiorentina is the ‘king’ of steaks and known all over the world. It is once again available now that sales restrictions have been removed, a precaution against mad cows’ disease.
This excellent T-bone steak, or bistecca ni filetto as we say in Florence, weighs about 1.5 kg., is the kind that stands upright with the T-bone attached.
To cook, we suggest you leave the steak out of the refrigerator at least three hours before cooking it. Then prepare a barbecue using oak or olive wood, or vegetable-based coals. Once the fire is very hot (it’ll take 4 or 5 minutes), place the steak carefully on the grill. And, I recommend that you do nothing else. No salt. No pepper. Turn the steak only once, after about 5 minutes, taking care not to puncture it. Use a spatula only, no forks. Another 4 or 5 minutes and the steak will be done. Place it on a hot plate, season with salt and pepper, and then cut the meat. Serve immediately.
It’s food fit for the gods! And no doubt the gods were not vegetarian!
As a finishing touch, some people like their steaks dressed with extra virgin olive oil but personally I prefer it without. Decide either way. The perfect accompaniment according to Florentine tradition is to serve white cannellini beans, preferably cooked in a terracotta flask. Flask or no flask, cannellini beans are just the thing!
T-bone steak weighs about 1.5 kg.
