BISTECCA ALLA FIORENTINA The kitchens and tables in Italy are always filled with the most wonderful treats waiting to be shared. In one of the largest regions of Tuscany, the Farm Fattoria poggio Alloro has built a culinary paradise in which guests are invited to spend a while.
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INGREDIENTSOne 7.5 cm / 3 inch-thick Chianina bistecca, about 1kg / 2.25 pounds (porter house or thick t-bone steak)
Flaky sea salt
A few black peppercorns, crushed with a mortar and pestle
HOW TO MAKE IT
- Heat the grill, preferably using charcoal. The grill should be very hot for this recipe. Grill the bistecca for about 5 minutes on each side, flipping it once, or until rare.
- Take the steak off the grill, season with salt and pepper on both sides. Let the meat rest for about 10 minutes, covered, then cut into thick slices and enjoy with a glass of excellent red wine.