Bistecca fiorentina

The beefsteak should be cut from the lumbar region and is the tastiest piece of the Chianina. One piece of steak is 2 to 3 centimetres thick and weighs at least 600 grams. It is grilled on a charcoal fire. A variant of this recipe is the tagliata , where the grilled beefsteak is served in slices.

Nicola Masiello, cook in restaurant Betulia

Ingredients for 4 persons

Two beefsteaks from the lumbar region
A pinch of salt
Pure olive oil
½ clove of garlic
A twig of rosemary
Two halves of a lemon

Meat

The bistecca fiorentina is easy to prepare and a very tasty dish.

Take one beefsteak cut from the lumbar region of the Chianina. One beefsteak is 2 to 3 cm thick and weights at least 600 gram. Add some salt. Bake the steak on a charcoal grill. The fire should be reasonably strong to seal the meat and to keep all juices, proteins and minerals inside. Should the fire be too strong, the meat will scorch. Grill the meat for two minutes before turning it around. Add again some salt.

Cooking time varies depending on the heat of the grill and the thickness of the meat. For a steak similar to the one described above, use the following time as a reference:

- 1'30'' blue rare
- 3' rare
- 4' medium rare
- 5' well done

Sauce

You can serve the bistecca fiorentina with any of your favourite sauces, but the connoisseur appreciates the steak to be served purely. If you prefer to add a sauce, you can make use of this traditional and simple one.

Pick the leaves of rosemary from the twig, peel the garlic and cut the clove in smaller pieces. Place a pan on a fire and pour some olive oil in it once the pan is heated. Let the rosemary and garlic warm up for a moment. Sprinkle the mixture over the beefsteak and pour some extra olive oil as needed. Finish with two halves of lemon.

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Thanks to Nicola Masiello for his cooperation.

mgu

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