Bistecca alla Fiorentina: The Classic Tuscan Grilled Steak

Bistecca alla fiorentina is a classic Tuscan grilled steak, charred on the outside and traditionally served rare. For a full Tuscan experience, pair it with Il Borro Toscana Rosso IGT, a Super Tuscan from the foothills of Mount Pratomagno. This red blend of 50% Merlot, 35% Cabernet Sauvignon and 15% Syrah is velvety smooth and full bodied, with notes of ripe cherries and raspberries, and it is aged for 18 months in new and old oak barriques that add baking spices and subtle vanilla. It also pairs with braised beef, aged cheese and other Tuscan classics.

Ingredients for 4 people

• 1 T-bone or porterhouse steak, at least 3 inches thick and 3-3½ pounds
• 1 bunch fresh rosemary
• 1 bunch fresh sage
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

How to make Bistecca alla Fiorentina

1. Preheat a grill pan on medium-high heat. Pat the steak dry and season both sides generously with salt and pepper.
2. Tie the rosemary and sage bunches together with butcher's twine to form an herb brush. Use the herbs to brush the steak with olive oil.
3. Place the steak on the grill pan and char it well: cook about 12 minutes on the first side, flip and cook about 9 minutes on the second side. This steak is traditionally served rare.
4. When the steak is done, remove it from the grill pan and let it stand for 5 minutes so the juices are retained when the meat is cut.
5. Carve off the fillet and strip steaks and slice before serving. Serve hot.

Tips

Resting the steak

Let the steak stand for 5 minutes before cutting so the juices are retained.

Serving

Bistecca alla fiorentina is traditionally served rare.