CookEat Recipe
Bistecca alla Fiorentina
A bone-in beef loin steak grilled without oil, seasoned after cooking and finished with a little butter.
Method
Steps
Step 1
Gather the ingredients: 1 bone-in beef loin steak, about 600 g and 2½–3 cm thick, professionally cut; 20 g butter; Salt and black pepper.
Step 2
Use a bone-in loin steak with its natural attached fat. Keep refrigerated until preparation, then pat dry with paper towel; do not wash the raw meat. Heat a clean charcoal or other grill until hot, with a cooler area available. Do not oil or salt the steak beforehand.
Step 3
Put the steak on the hot grate and cook, turning several times so both sides brown evenly. Allow roughly 10–16 minutes overall depending on the cut, heat and thickness, moving to cooler heat if the surface begins to burn. Check the thickest meat away from bone reaches at least 63°C for medium rare; cook longer for a firmer centre.
Step 4
Transfer to a clean warm plate, season with salt and pepper and put the small piece of butter on top. Rest for at least three minutes before cutting. Serve with the melted butter and natural juices, keeping the bone apparent. The centre should be juicy and warm, not raw.
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