Grilled [Broiled] Steak (Bistecca Alla Fiorentina) recipe
information
Tuscany is the cattle raising part of Italy and it is there that the tenderest beef—and the largest steaks!—are found. Bistecca is, quite simply, the glory of Florentine cuisine. Traditionally the steaks are cooked over a charcoal grill [broiler) but if you do not have one, the grill {broiler) of a household stove is fine.
ingredients
4 T-bone steaks, cut about 2 1/2 cm (1 in) thick
25 g (1 oz) 2 Tbs Butter
Salt and pepper to taste
4 Tbs Olive oil
25 g (1 oz) 2 Tbs Butter
Salt and pepper to taste
4 Tbs Olive oil
method
1. Preheat the grill (broiler) to its highest setting.
2. Arrange the steaks on a lined grill (broiler) pan. Cut the butter into small pieces and scatter half over the steaks. Cook for 3 minutes, then turn over and scatter over the remaining butter. Cook for a further 3 minutes.
3. Reduce the heat to moderate and cook for a further 3 minutes on each side. This will-produce rare steaks; double the cooking time for well-done. About 1 minute before the end of cooking time, rub salt and pepper over the steaks and brush them with the olive oil.
4. When the steaks are cooked to your liking, transfer them to individual serving plates and serve at once.
2. Arrange the steaks on a lined grill (broiler) pan. Cut the butter into small pieces and scatter half over the steaks. Cook for 3 minutes, then turn over and scatter over the remaining butter. Cook for a further 3 minutes.
3. Reduce the heat to moderate and cook for a further 3 minutes on each side. This will-produce rare steaks; double the cooking time for well-done. About 1 minute before the end of cooking time, rub salt and pepper over the steaks and brush them with the olive oil.
4. When the steaks are cooked to your liking, transfer them to individual serving plates and serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
