Bistecca Fiorentina
Bistecca Fiorentina
A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Chowhound
- 3 pounds porterhouse steak (2 1/2 to 3 inches thick)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp coarsely freshly ground black pepper
- 2-3 large onions, cut into 1-inch chunks
- A few handfuls (about 3 to 4 ounces) arugula
- Chianti Butter, for garnish
- Brush steak with olive oil, season well with salt and pepper, and let sit, uncovered, at room temperature for 30 minutes. Position one oven rack in the top third of the oven, a second rack in the bottom of the oven, and heat to 500°F (not on broil).
- Fill a 13-by-9-inch baking dish with enough onions to completely cover the bottom. Place the baking dish on the lower rack. Place the steak directly on the top rack, positioned above the dish of onions. Use tongs to turn the steak after 15 minutes, and check periodically to make sure it is not burning. For medium rare, roast until the internal temperature registers 125°F, about 35 to 40 minutes.
- Discard onions and place steak on a cutting board to rest for 5 to 10 minutes before serving. To serve, place on a bed of arugula and top with a few slices of Chianti Butter (alternatively, brush on a little high-quality extra-virgin olive oil).
Beverage pairing: A red wine from Tuscany would be delicious with this hearty dish. A Chianti would do the trick, but for something a bit more unusual, try a Rosso di Montalcino (made from Sangiovese), like the 2004 Casisano Colombaio Rosso di Montalcino.
