Instructions

Choosing the Right Steak:

From my own personal experience, selecting the right cut is crucial. A Fiorentina steak should be at least 2 inches thick and well-marbled. If possible, ask your butcher for a high-quality piece from grass-fed cattle for the best flavor.

Preparing the Steak:

Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking. This helps in cooking it evenly.

Pat the steak dry with paper towels. This step ensures a good sear.

Seasoning:

Generously season both sides of the steak with sea salt and freshly ground black pepper. The salt will enhance the flavor and help create a crust.

Preheating the Grill:

Preheat your grill to high heat (about 500°F or 260°C). If using a grill pan, heat it over high heat on the stove.

Brush the grill grates or the grill pan with a little olive oil to prevent sticking.

Grilling the Steak:

Place the steak on the hot grill and cook for about 5-7 minutes on the first side, without moving it, to achieve a good sear.

Flip the steak using tongs and cook for an additional 5-7 minutes for medium-rare (130°F or 54°C internal temperature). For medium, aim for about 145°F (63°C).

If you like, during the last minute of cooking, add fresh rosemary and brush with a little olive oil for added flavor.

Resting the Steak:

Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Serving:

Slice the steak against the grain and serve with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

Variations

Marinated Bistecca: Consider marinating the steak in a mixture of olive oil, garlic, and herbs for 2-4 hours for an extra flavor boost.

Herb-Infused Butter: Top your steak with a dollop of herb-infused butter made with garlic and parsley for a rich finish.