Bistecca Fiorentina

Name: Bistecca Fiorentina
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 T-bone steaks, cut to 5cm/2in thick; extra virgin olive oil; lemons wedges and a rocket (arugula) and watercress salad with Parmesan shavings, to serve; lemons wedges and a rocket (arugula) and watercress salad with Parmesan shavings, to serve; lemons wedges and a rocket (arugula) and watercress salad with Parmesan shavings, to serve; lemons wedges and a rocket (arugula) and watercress salad with Parmesan shavings, to serve; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This renowned speciality from the city of Florence is absolutely dependent on top-quality beef, and a good marbling of fat. Ask your local butcher for beef that has been hung for 3-4 weeks, and to cut the T-bones to the right thickness for bistecca.

Ingredients

2 T-bone steaks, cut to 5cm/2in thick
extra virgin olive oil
salt and ground black pepper
lemons wedges and a rocket

Florence
Main course
Gluten-free

Method

Build up the fire in the oven until the temperature reaches 250°C/480°F, this will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook. Close the door to keep t