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Bistecca Fiorentina
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Calories
1230
Author:
Giada De Laurentiis
Ingredients
- One 2-pound rib-eye steak (about 2-inches thick)
- 2 cloves garlic (smashed)
- 1/2 teaspoon chopped fresh rosemary (plus whole sprigs for basting)
- 1/4 teaspoon chopped fresh thyme
- 1/2 teaspoon grated lemon zest (1/2 lemon)
-
2 tablespoons olive oil
-
1 teaspoon kosher salt, or Tuscan salt blend
- 1 lemon half (charred on the grill if desired)
- 1/2 teaspoon coarse salt (to finish)
Instructions
- As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
- Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves.
- Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
- Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
- Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 1230
Amount/Serving
% Daily Value
- Carbs
- 2 grams
- Protein
- 80 grams
- Fat
- 101 grams
- Saturated Fat
- 40 grams
- Cholestrol
- 296 milligrams
- Sodium
- 1129 milligrams
- Fiber
- 1 grams
- Trans Fat
- 5 grams
5 reviews & comments
This summer we ate at Trattoria Sostanza in Florence. The steak was sooo good! Butter chicken was excellent, too!
I have tried other recipes for this dish and this is by far the best! I used a dry aged NY Strip and served it with grilled zucchini and sautéed portobello mushrooms along with a Chianti Classico Reserva. Absolutely fabulous
Wonderful. Diolch yn fawr Jâd.
The recipe calls for rosemary sprigs for basting, but the instructions say nothing about this.
Am forwarding this recipe to my son who is a student at TCU He loves to cook and especially loves cooking a ribeye steak in his apt. Thank you so much Giada üíú