steak florentine recipe

Florentine-Style Steak

steak florentine recipe

Recipe Date: February 1st, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Bistecca Alla Fiorentina (Florentine-Style Beef Steak)

From Flapper Press

In the 16th Century, the Piazza San Lorenzo served as an international crossroads in Florance, Italy. When the English knights visited the Piazza, they would express their appreciation of the Florentine Streak shouting “beef steak,” influencing the Florentines naming the meat “bistecca.” This hearty steak, typically the T-Bone of a cow, is grilled over charcoal for a caramelized outside with a rare and juicy inside.*

Ingredients

  • 1 Porterhouse steak, cut 2-3 inches thick, 3-3.5 pounds
  • Extra Virgin Olive Oil
  • Coarse salt and ground black pepper, to taste
  • 2-4 sprigs of rosemary (optional, for serving)
  • Lemon wedges (optional, for serving)

Directions

Prepare your grill, with coals or wood embers. Using an electric grill or cast-iron griddle would work as well.

Heat the surface of the grill. Place the Porterhouse steak standing on the bone to warm the interior and soften the fat fiber. Continue for about 15 minutes.

Now heat the grill to a very high temperature. Place the steak on its’ side for 5 minutes without moving the meat. The meat should roast without burning and come away with beautiful grill markings.

Final Touches

When the meat is done to your liking, remove it from the grill and let it rest for about 15 minutes in a warm place for the juices to settle.

Carve the filet and strip the steaks off the bone. Slice each steak against the grain and place on a serving platter with lemons, rosemary, and salt.

 

Notes

Serves: 3-4 People | Cook Time: 25 min

 

Enjoy and cheers!


Wine Pairing – Il Barone or Cabernet Sauvignon



Flat Iron Steak with Cocoa Nibs and Coffee Rub

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Flat Iron Steak with Cocoa Nibs and Coffee Rub

From Oak Avenue Catering

Ingredients

  • 3 lbs flat iron steak
  • 1/2 cup cocoa nibs
  • 1/4 cup whole bean French roast coffee
  • 1/2 cup ancho chili powder
  • 2 tbsps kosher salt
  • 2 tbsps granulated onion
  • 1 tbsp granulated garlic
  • 1 tbsp Herbs de Provence
  • 1 tbsp smoked paprika
  • 2 tsps cracked black pepper
  • 2 tsps dry mustard
  • 2 tbsps neutral vegetable or grapeseed oil

Directions

PREP THE RUB:

  • Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
  • Mix all dry ingredients thoroughly in a bowl and set aside.

 PREP THE STEAK:

  • Coat the trimmed and cleaned steak with the vegetable oil.
  • Rub the spice mixture liberally all over the meat.
  • Wrap the steak tightly in plastic wrap.
  • Refrigerate overnight, or at least 4 hours.

DIRECTIONS:

  • Preheat grill to medium-hot.
  • Remove the plastic wrap from the steak.
  • Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
  • Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
  • Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
  • Slice the steak thinly on the bias and serve.
  • Sprinkle with Maldon salt to taste.

NOTES:

  • The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
  • Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
  • Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.


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