The King of Steaks

It's Memorial Day weekend in Seattle and an amazing thing is happening! Notoriously, this "beginning of summer" weekend is cold and rainy, but not this year! It is brilliantly warm and sunny. I woke up at 5:31am today, because despite closing every blind tightly, the room was still filled with creamy yellow light. Not only is it sunny today, but there is not a cloud in the forecast for four days. Glory to God it's thrilling!

This much sun calls for some serious grilling and I have the ultimate steak for you. I learned about this cut of steak and method about 5 years ago as I was researching an upcoming trip to Italy. It's most famous representative is Dario Cecchini, otherwise known as the "Butcher of Panzano" A wildly charismatic fellow, he owns a legendary butcher shop called Antica Macelleria Cecchini in Panzano, Italy. The cut he is most famous for is called Bistecca Fiorentina and traditionally comes from giant white Val de Chiana cows lovingly raised in Tuscany and found nowhere else in the world (to my knowledge). When Zack and I went to Tuscany almost 4 years ago now, a trip to Dario's famous butcher shop was essential and unforgettable, made even more wonderful by stumbling on a wonderful local outdoor wine tasting on the open square in his beautiful Tuscan hilltop town. That day, I could only gaze carnivorously on the giant cuts of meat. We had only the smallest kitchenette in the apartment we were renting and no grill on which to roast a 3 inch thick, 4 lb T-bone steak. It has held great culinary fascination for me since then. Here I am at this temple of beef!


Since then, the Bistecca Fiorentina has become one of my favorite really special company dinners. It is always impressive and delicious and its sheer enormity makes for definite wow factor. Because the heavily herbed rubbed steak is incredible thick, it must be cooked on a preheated grill for 12 minutes per side, ending in a crusty blacked exterior and a wonderfully rare to medium rare center.


If you like your steak more done, you can take it to medium by adding a couple minutes but please, I beg you, don't go beyond that. Once you've let it rest, carve it and drizzle it with black truffle oil or good olive oil if you prefer. The truffle oil option takes it to the next level.


Bistecca Fiorentina

Recipe:
Adapted from Mario Batali's Italian Grill, serves 4

1 3inch, 3-4 lb T-Bone, or for a larger piece of meat (as seen in the pictures above), ask for a porterhouse. With the porterhouse, you get a very large piece of filet, which is the most tender part cut of beef you can get. You will have to order this cut in advance. In Seattle, I always drive up to Mountlake Terrace and the incredible Double D Meats for mine. They are used to getting this order now as there are a number of us that place it regularly. I learned about this wonderful place from fellow friends and foodies, Tim and Beth, and I am ever in their debt. The meat is incredible as are the prices. Absolutely worth the jaunt up I-5!

For the rub:

1 Tbl chopped fresh rosemary
1 Tbl chopped fresh thyme
1 Tbl chopped fresh sage
1.75 Tbl kosher salt
1.5 Tbl freshly ground black pepper (a morter and pestle or spice grinder works well)

Method:

Start this recipe the morning of the day you want to serve the steaks or even the night before.  Pat the steaks very dry.  Mix together all ingredients in a small bowl.  Rub all over the meat and drizzle with 2 tablespoons of oil, pressing the rub into the meat and making sure its damp with oil all over.  Marinate in the fridge at least 6 hours or up to overnight.

About 1 1/2 - 2 hours before you plan to serve the meat, remove steak from fridge and let rest at room temperature.  Preheat a grill for about 20-30 minutes. It needs to be at least 450 degrees and hotter is better. Ideally 550 - 600. After meat has sat for 60 minutes with the rub, place on the hot grill. Cook for 12 minutes per side or until internal temperature hits 120 degrees for medium rare and 125 for medium. Remove immediately and let rest for 12 minutes. It will continue to cook quite a bit while it rests, so don't leave it on the grill past these temperatures. For true rare, take it off at 115 degrees internal temp. After the meat has rested, cut it from the bone and slice. Drizzle with your choice of truffle or olive oil and serve!