Chi Spacca's Bistecca Fiorentina
A luxurious Italian-style grilled steak dish featuring thick-cut, aged bone-in ribeye steaks cooked to perfection over high heat. This impressive cut is served sliced with a simple finish of olive oil and flaky sea salt, staying true to the classic Florentine tradition.
Ingredients
- •2 pieces bone-in rib-eye steaks
- •2 tablespoons kosher salt and pepper
- •4 tablespoons extra-virgin olive oil
- •1 tablespoon flaky sea salt
Cooking Instructions
- 1.
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10-15 minutes.
15 min
- 2.
Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20-30 minutes.
30 min
- 3.
Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.
10 min
- 4.
Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.
5 min
- 5.
Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.
5 min
