Florentine Steak

 

In Tuscany, this dish is known as Bistecca alla Florentina. It's comprised of a thick slab of steak on the bone, grilled over a white-hot fire and accompanied by my very favorite lettuce...peppery baby arugula. And let us not forget those stellar supporting actors: lemon, garlic and parmesan cheese.

After grilling, the steak needs to rest before it is sliced, Florentine style (see photo above), and served on a platter with the salad ingredients underneath. Pass the platter and your guests simply select some steak slices, salad and lemon wedges to squeeze over the steak. This Jamie Purviance recipe serves 2. To serve more people, you can double the ingredients. Or, as they do in Tuscany, you double the salad ingredients and just use a single, enormous, 3-pound Porterhouse Steak. 

INGREDIENTS

For the Steak

1 well-marbled T-bone steak, 1-1/2" thick and 1-1/2 pounds

2 tablespoons extra virgin olive oil

2 teaspoons kosher salt

2 teaspoons minced fresh rosemary leaves

2 teaspoons fresh ground black pepper

1/2 teaspoon garlic powder

For the Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, minced

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

For the Salad & Garnish

4 ounces baby arugula

1 ounce of shaved Parmesan cheese

Lemon wedges for serving

DIRECTIONS

1. Place the steak on a small tray and pat dry with a paper towel. In a small bowl mix the oil, salt, rosemary, pepper and garlic powder. Rub the mixture over both sides of the steak and let stand at room temperature for 1 hour.
2. In a small bowl, mix all of the dressing ingredients.
3. Prepare grill for direct cooking over high heat. 
4. Grill steak for 4 minutes on each side. Then remove steak and tent with foil and let it rest for 5 minutes. (NOTE: This timing is for medium rare on a charcoal grill using lump hardwood charcoal. If you are using briquettes or a gas grill, you may need to cook up to 6 minutes per side. If using a meat thermometer, 125º is the temp you want to hit before removing it from your grill.)
5. In a bowl, lightly toss the arugula, dressing and 2/3 of the parmesan. Spread the salad on a serving platter. Cut the steak Florentine-style and set steak in the middle of the salad. Garnish with the remaining Parmesan shavings and serve with lemon wedges. 

Wine pairing: Barolo

Grogs and Goldie, 1956