Bistecca alla Fiorentina | Tuscan T-Bone Steak

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Bistecca alla Fiorentina | Tuscan T-Bone Steak

Name: Bistecca alla Fiorentina | Tuscan T-Bone Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 800 g T-bone steak; 2 tbsp extra virgin olive oil; 30 g unsalted butter; 3 sprigs fresh rosemary; 3 cloves fresh garlic; 1 tsp sea salt; 1 tsp ground black pepper; 1 pc organic lemon

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25 min

Quick

Gurkerl Küche

Bistecca alla Fiorentina ist die Königin der toskanischen Fleischgerichte: Ein dick geschnittenes T-Bone-Steak, in der Pfanne scharf angebraten, mit Rosmarin, Knoblauch und feiner Butter pochiert und im Backrohr perfekt saftig auf den Punkt gegart. Fertig in unter 30 Minuten!

Preparation method

Preparation

Take the T-bone steak out of the refrigerator about 30 to 45 minutes before cooking so that it comes to room temperature. Pat the meat thoroughly dry with paper towels. Lightly crush the garlic with the flat side of a knife and set the fresh rosemary sprigs aside. Preheat the oven to 120 °C top/bottom heat.

Instructions

Heat a heavy cast-iron skillet over high heat until very hot and add the extra virgin olive oil. Place the T-bone steak into the sizzling pan and sear on each side for about 2 to 3 minutes until a rich, golden-brown crust forms. Also briefly sear the edge along the bone upright.

Reduce the heat slightly. Add the butter, crushed garlic cloves, and rosemary sprigs to the pan. As soon as the butter foams, repeatedly spoon the aromatic herb butter over the meat (basting). Remove the steak from the pan and let it finish cooking on a rack in the oven for 8 to 10 minutes to reach a core temperature of about 52–54 °C (medium rare).

Chef's tip

Be sure to use a meat thermometer: at a core temperature of 52–54 °C, the meat is wonderfully tender and pink on the inside (medium rare). Do not cover the steak airtight during the resting phase so that the crust stays wonderfully crisp.