Bistecca alla Fiorentina

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the steak dry thoroughly with paper towels to ensure a good sear. This is crucial for developing a crust.

   Ca. 2 min.

2. 2

   Season both sides of the steak generously with kosher salt and freshly ground black pepper.

   Ca. 1 min.

3. 3

   Preheat a grill or a heavy cast-iron pan to very high heat for at least 10 minutes. The surface should be smoking hot.

   Ca. 10 min.

   Kokkens note: If using a cast iron pan, ensure good ventilation.

4. 4

   Carefully place the seasoned steak onto the hot grill or pan. Sear for 4-5 minutes per side for rare to medium-rare, or until a deep brown crust forms.

   Ca. 10 min.

   Kokkens note: Avoid moving the steak too much to allow for proper crust development.

5. 5

   For a porterhouse, you can also stand it on its bone for 2-3 minutes to cook the meat near the bone.

   Ca. 3 min.

6. 6

   Remove the steak from the heat and transfer it to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute.

   Ca. 10 min.

   Kokkens note: Resting is essential for a juicy steak.

7. 7

   Slice the steak off the bone, then slice the meat against the grain into thick pieces. Arrange the slices back around the bone on a platter.

   Ca. 2 min.

8. 8

   Drizzle with extra virgin olive oil before serving.