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Bistecca alla fiorentina (Florentine steak) is one of the high holies of Tuscan cuisine—a magisterial porterhouse grilled over oak, assertively seasoned with sea salt, and anointed with the finest olive oil. Here’s how I described my first Florentine steak experience: Within minutes, the outside of the meat had seared to a golden-brown crust. The inside remained moist and sanguine. The aroma generated when the fragrant oil hit the hot meat darn near drove me out of my mind with pleasure.
Because of its simplicity, Florentine-style steak lives or dies by the quality of the ingredients. Buy grass-fed beef if you can find it, aged if you can afford it. A crunchy, flaky sea salt like Maldon is your first choice for seasoning. And for olive oil? Only the highest quality oil will do.
My personal source for great extra virgin olive oil, on which I have relied for years, is the Fresh-Pressed Olive Oil Club. Every three months, they send me custom-selected oils of astonishing freshness and flavor—simply the best olive oils you’ll taste on six continents.
Read more about the club here, including an exclusive offer to send subscribers of my newsletter a free full-size bottle of Italian olive oil from the recent harvest with a trial subscription.
Your steaks—indeed, anything you grill—will never be the same.
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