Bistecca alla Fiorentina (Steak Florentine Style)

An elevated Tuscan preparation of a dry-brined, thick T-bone steak featuring an herb-garlic compound butter, red wine pan sauce, and fresh chimichurri...

2-3

Italian Cuisine

🟠Advanced★★★★☆

May 30, 2025

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Ingredients

ListBento

🥩

32 ounces

T-bone steak

3-inches thick, aged at least 21 days, room temperature

🍎

1 whole

lemon

zested for butter and wedges for serving

💧

0.5 cups

dry red wine

for pan sauce

🥩

0.5 cups

beef stock

for pan sauce

🫒

4 tablespoons

extra virgin olive oil

divided; high quality Tuscan preferred

🥛

4 tablespoons

unsalted butter

room temperature, for compound butter and sauce

🌶️

3 sprigs

fresh rosemary

for basting

🌶️

3 sprigs

fresh thyme

for basting

🌶️

3 tablespoons

coarse sea salt

for dry brine

🥬

4 cloves

garlic cloves

smashed and for chimichurri

📦

1 whole

shallot

minced, for herb butter

🥬

2 teaspoons

freshly ground black peppercorns

💧

2 tablespoons

balsamic vinegar

for pan sauce

🌶️

1 teaspoon

fresh oregano

finely chopped, for chimichurri

📦

2 tablespoons

flat-leaf parsley

finely chopped, for chimichurri and butter

📦

1 tablespoon

capers

rinsed and chopped, for chimichurri

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1

Pat the T-bone steak dry and season all sides liberally with coarse sea salt. Place on a rack over a baking sheet and refrigerate uncovered for 2-3 hours to dry-brine.

Step 2

Remove the steak from the refrigerator 1 hour before cooking to allow it to reach room temperature.

Step 3

Meanwhile, in a small bowl combine room-temperature unsalted butter, minced shallot, half of the chopped parsley, lemon zest, and a pinch of salt. Mix into a smooth compound butter, cover, and chill.

Step 4

Prepare a fresh chimichurri by mixing remaining parsley, oregano, chopped capers, 2 smashed garlic cloves, 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Cover and set aside.

Step 5

Set up a grill or charcoal fire for two-zone cooking: one side for direct high heat and the other for indirect finishing.

Step 6

Preheat a cast-iron skillet or grill pan over direct heat until smoking hot (450-500°F/232-260°C).

Step 7

Brush both sides of the steak with 2 tablespoons of olive oil and season with freshly ground black pepper, pressing it into the meat.

Step 8

Sear the steak over direct heat for 5-6 minutes without moving to develop a deep brown crust.

Step 9

Flip the steak and sear the second side for another 5-6 minutes. During the last minute on each side, add rosemary and thyme sprigs to the pan and baste with rendered fat and herb-infused oil using a spoon.

Step 10

Stand the steak on its fat edge using tongs and sear for 2-3 minutes, rotating to render the fat evenly.

Step 11

Move the steak to the indirect heat zone and finish cooking until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, about 5 minutes.

Step 12

Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes to allow juices to redistribute.

Step 13

While the steak rests, deglaze the hot skillet with dry red wine, scraping up browned bits. Reduce by half, then add beef stock and balsamic vinegar and simmer until thickened.

Step 14

Remove the pan from heat and whisk in the remaining compound butter until the sauce is glossy and emulsified.

Step 15

Slice the steak perpendicular to the bone into thick slices and arrange on a warm platter.

Step 16

Top the steak with slices of the chilled compound butter and drizzle pan sauce around the meat.

Step 17

Serve with chimichurri on the side and lemon wedges for squeezing over the steak.

Step 18

Garnish with additional fresh herbs if desired and serve immediately.

✨Chef's Tips

★Dry-brining enhances flavor and crust formation. Ensure the steak is refrigerated uncovered for at least 2 hours.
★Use a two-zone fire: direct high heat for searing and indirect heat to finish cooking gently.
★Room-temperature butter mixes more easily with herbs and will hold its shape when sliced atop the steak.
★Use an instant-read thermometer to pull the steak at 5°F below the desired doneness, as it will continue to cook while resting.
★When making pan sauce, reduce liquids sufficiently before whisking in butter off the heat to prevent separation.
★Rest the steak loosely tented under foil to maintain heat without steaming the crust.

steakItalianTuscangrillingbeefdinnerspecial occasionT-bonechimichurricompound butterpan sauce