One of the simplest, yet most succulent dishes of Florence is the renowned bistecca alla fiorentina. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. Italians cook the steak rare and often douse it with a healthy squeeze of lemon. The combination of rich, red meat and tart juice is nothing short of exceptional. Do try it.
WINE RECOMMENDATION: There's nothing like a great steak to showcase a special, and if possible older, Barolo or Barbaresco. Made from the nebbiolo grape, these wines develop fabulously complex dried cherry, eucalyptus, floral, and truffle flavors along with a silky texture. Both have power to spare, but Barbaresco is more elegant.
- 2 T-bone steaks, 1 1/2 inches thick (about 4 pounds in all)
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- Lemon wedges, for serving
Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper.
Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges.
If you like, use porterhouse steaks instead of T-bones. Both of these bone-in steaks come from the short loin section of the animal. The bone separates the steak into strip loin and tenderloin sections. The strip loin has more flavor and the tenderloin is more tender. Porterhouse steaks have more tenderloin and T-bones have a larger strip loin section. Choose according to your preference.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
808 calories; 62g total fat; 169mg cholesterol; 1324mg sodium; 0g carbohydrates; 0g fiber; 58g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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