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Italian Grilled Beef Steak Recipe

Recipe by Pedro M. A. Neves

Bistecca alla Fiorentina is a classic Tuscan preparation featuring a thick-cut ribeye steak grilled over high heat and finished with fruity olive oil, fresh herbs, and a squeeze of lemon. This rustic yet elegant dish exemplifies Italian simplicity, allowing the quality of the meat and minimal seasonings to shine. Perfect for a special dinner, it captures the essence of Florence's culinary tradition.

Ingredients

• 2 ribeye steaks, 4 cm (1.5 inches) thick, approximately 400 g (14 oz) each
• 60 ml (4 tablespoons) extra virgin olive oil, divided
• 4 cloves garlic, crushed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 lemon, halved
• Fleur de sel for finishing (optional but traditional)

Instructions

1. Remove steaks from refrigeration 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels to ensure proper browning and crust formation.

2. Heat a large cast-iron grill pan or outdoor grill to high heat until smoking slightly, approximately 5-7 minutes. Brush grill grates lightly with oil to prevent sticking.

3. Season both sides of each steak generously with sea salt and freshly ground black pepper immediately before grilling.

4. Place steaks on the screaming-hot grill and sear without moving for 4-5 minutes, allowing a dark crust to develop on the first side.

5. Flip steaks once and cook the second side for 3-4 minutes for medium-rare (internal temperature 52-55°C / 125-130°F). Add crushed garlic, rosemary, and thyme sprigs to the grill around the steaks.

6. Transfer steaks to a warm plate and immediately brush both surfaces with 30 ml (2 tablespoons) of premium extra virgin olive oil while still hot.

7. Arrange the grilled garlic cloves and charred herb sprigs alongside the steaks. Squeeze fresh lemon juice over the top and finish with a pinch of fleur de sel if desired.

8. Rest for 2-3 minutes before serving. Drizzle with remaining olive oil at the table for diners to adjust to taste.

Substitutions

• Use aged beef tenderloin instead of ribeye for a leaner cut with exceptional tenderness
• Substitute fresh sage and oregano if rosemary and thyme are unavailable
• Replace olive oil with a premium walnut or avocado oil for a different flavor profile
• Use aged balsamic vinegar or red wine reduction instead of fresh lemon for an alternative finishing acid

Tips

• Invest in high-quality beef with good marbling; the success of this simple dish depends entirely on meat quality and proper grilling technique
• Always rest the steak after grilling to allow juices to redistribute, ensuring a juicier final result
• Use a meat thermometer to avoid overcooking; medium-rare (52-55°C / 125-130°F) is traditional and produces the best texture
• The steak will continue cooking slightly after removal from heat, so pull it from the grill 2-3°F below your target temperature

Bistecca alla Fiorentina originated in Renaissance Florence and remains the signature dish of Tuscan cuisine. Traditionally cooked over charcoal and traditionally prepared with a T-bone cut, this preparation celebrates the Italian philosophy of letting quality ingredients speak for themselves rather than masking them with heavy sauces.

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