Beef
Of course there’s the fire: Bistecca is traditionally cooked over blazing lump charcoal.
In fact, the only unremarkable thing about Bistecca alla Fiorentina are the seasonings—or more accurately, the lack of seasonings. Most chefs use only sea salt, plus an optional splash of olive oil. The idea is to let the flavor of the beef shine through without any gustatory distractions.
Finally, there’s the doneness. In Italy, Bistecca alla Fiorentina is always served al sangue, blood rare.
In recent years, American restaurants have embraced the Italian practice of serving Bistecca pre-sliced, a departure from our whole-steak tradition. This presentation has its merits: it’s visually striking and allows for better absorption of the olive oil (should you decide to use it) into each slice. The down side is the tendency of the steak to become cold during the time it takes you to slice and arrange it.
Whether served whole or sliced, Bistecca alla Fiorentina remains a carnivore’s dream–a sanguine celebration of beef in its purest, most unadulterated form. It’s a reminder of the old adage “less is more.” Sometimes the simplest preparation yields the most extraordinary result.
How to Grill Bistecca Alla Fiorentina
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