Bistecca alla Fiorentina

Pairing: Bistecca alla Fiorentina

Recipe

Ingredients

T-bone or Porterhouse Steak (3-3.5 lbs): The primary component of the dish, its thickness allows for a beautiful crust while remaining juicy inside when cooked rare.
Fresh Rosemary and Sage (1 bunch each): These herbs infuse the meat with aromatic flavors, enhancing its natural richness.
Extra Virgin Olive Oil (2 tablespoons): Used for brushing the steak, it adds flavor and aids in achieving a nice char on the grill.
Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning, these enhance the steak's flavor profile without overpowering its natural taste

Instructions

Prepare the Grill: Preheat a grill or grill pan over medium-high heat.
Season the Steak: Pat the steak dry and season both sides generously with kosher salt and freshly ground black pepper.
Herb Brush: Tie the rosemary and sage together with butcher’s twine to form an herb brush. Use it to brush olive oil over the steak.
Grilling: Place the steak on the grill. Cook for about 12 minutes on one side until well charred, then flip and grill for an additional 9 minutes on the other side.
Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes to retain its juices.
Slice and Serve: Carve the meat and slice it before serving, enjoying the rich flavors complemented by the charred exterior

Serve With

Chianti, Brunello

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Chianti

Chianti is a renowned red wine produced in the Chianti region of Tuscany, Italy.

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Brunello

Brunello di Montalcino is a highly esteemed red wine from Tuscany, Italy, made exclusively from the Sangiovese grape, specifically a local clone known as Brunello.

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