The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bistecca Fiorentina


You'll need

1.5 kg kipfler potatoes, scrubbed, coarsely chopped 2 tbsp (firmly packed) rosemary leaves 80 ml (1/3 cup) extra-virgin olive oil, for drizzling 4 T-bone steaks (400gm each), at room temperature   Salsa verde 200 gm day-old sourdough bread, coarsely torn 150 ml red wine vinegar 2 cups (loosely packed) flat-leaf parsley, coarsely chopped 3 anchovy fillets, coarsely chopped 3 garlic cloves, coarsely chopped 1 tbsp salted capers, rinsed 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Combine potato, rosemary and 50ml oil in a large roasting tray, mix well, season to taste, then roast, stirring occasionally, until golden and crisp (25-30 minutes). Keep warm.
  • 02
  • Meanwhile, for salsa verde, combine bread and vinegar in a small bowl and stand until vinegar is almost absorbed (5-7 minutes). Process parsley, anchovy, garlic, capers and bread mixture in a food processor until a coarse paste forms, then stir in oil, season to taste and set aside.
  • 03
  • Meanwhile, preheat a large char-grill or barbecue over high heat. Drizzle steaks with remaining oil, season to taste and grill on all sides, including the bone side, until cooked (3-4 minutes on all sides for rare). Transfer to a plate, cover loosely with foil and set aside to rest (10 minutes). Serve steaks with warm potatoes and salsa verde.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

“The bistecca Fiorentina is one of the most supreme physical pleasures in this earthly life. This dish cannot be improved upon nor modernised because it is perfect as is.” Glowing words from Dario Cecchini, the Chianti butcher with a reputation as Italy’s best. This man knows his steak, and with hands almost as large as the dinosaur-sized T-bone he raves about, who are we to argue?

A piece of meat this size is not for the faint-hearted. Nor is it to be consumed solo; even our smaller-than-average version will happily serve two. Italian supermarkets stock this steak at 5cm thick, but such thick cuts aren’t readily available ’round these parts, so ask your butcher to cut it for you, and, while you’re at it, ask for dry-aged. Traditionally, this dish features beef from massive Chianina cattle. Their sheer size means a T-bone can easily exceed 1kg yet still be tender and flavourful.

Make sure you take the meat out of the refrigerator several hours before you plan to start cooking to bring it to room temperature. Bistecca Fiorentina is traditionally cooked over hot coals from red or evergreen oak that have burnt past their hottest point, but a char-grill will suffice. Cook all sides, including the bone side, and rest it in a warm place for at least half the cooking time. While we agree with Cecchini on most procedural points, when it comes to seasoning we must demur. He forbids “salt or other seasoning that would offend this culinary alchemy”, but in our book it’s all about the seasoning – before and after cooking. Cecchini suggests a glass of Chianti in hand during cooking “for courage and inspiration”, and on this we must agree.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×