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Bistecca alla fiorentina (florentine steak)

Chef, Lenny Redé
Wine Pairings:   Cabernet Sauvignon

One of the world’s most famous steaks pairs best with Cabernet Sauvignon

Savvy match: Bistecca alla fiorentina is one of the world’s most famous steaks. This dish hails from Tuscany, and like all great Italian dishes’ simplicity is the key. Traditionally, Chianti or Brunello would be the go-to, and that’s the clue, you need those tannins to cut through the fat and protein of the steak. Cabernet Sauvignon has both rich flavors and high tannin that are also complemented by grilled meats. If you’ve got a big red with good tannins, the Bistecca alla Fiorentina is your next fave dish. I always say, ‘the better wine, the simpler the dish should be.’ Use the best quality beef you can get your hands on, and let this dish bring out the best in your favorite red wine.

Ingredients

  • 2 pound (1 ½ inch – 2 inches thick) bone-in porterhouse steaks 
  • ¼ cup olive oil, plus more for serving
  • Sea salt
  • Black pepper, freshly ground 
  • Rosemary sprigs
  • Balsamic vinegar (optional)
  For serving:
  • Lemon wedges
  • Roasted potatoes
  • Asparagus

Steps

1.

In a bowl large enough for the steak, place rosemary and the steak and drizzle with olive oil. Season with salt and pepper. Let the steak rest outside the refrigerator for at least an hour before cooking.

2.

Prepare a charcoal or gas grill for direct grilling over high heat (450-500 degrees F).

3.

Using tongs, lay steak over the hottest part of the fire, cook 5- 7 minutes. Turn the steak. Cook on the second side until browned, 5 to 7 minutes more.

4.

Remove the steak to a carving board and let it rest for at least 5 minutes before carving.

5.

Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates.

6.

Garnish with lemon wedges. (I like a drizzle of balsamic vinegar on mine).

7.

Have more sea salt and pepper available at the table.

8.

Serve with roasted potatoes and grilled asparagus.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.