Over-the-Coals Bistecca Fiorentina |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this campfire version of an Italian classic, the steak is cooked on the coals, though bistecca fiorentina is traditionally cooked on a grill over the coals. Of course you can make it on a very hot grill or griddle pan if you choose, but it's fun to watch your steak cook directly on the coals. Choose the best steak you can afford. Buon appetito! Ingredients:
1 (2-pound) porterhouse or t-bone steak, 2 inches thick |
kosher salt and freshly ground black pepper |
1 teaspoon dried thyme |
2 1/2 cups arugula leaves |
1 clove garlic, minced |
2 tablespoons olive oil, plus more for drizzling (optional) |
juice of 1 lemon |
coarse sea salt or smoked or citrus salt for garnish |
shavings of parmesan cheese |
Directions:
1. Prepare a hot fire in a campfire or wood-fired grill, then let the coals burn down to hot chunks of embers (a 6- to 7-second fire).
2. Place the steak directly on the hot coals and sear. Turn the steak and season generously with salt and pepper. Cook for 5 to 6 minutes, until the steak is charred on one side and can easily be removed from the coals. Turn and season with more salt, pepper, and the thyme. Cook for 5 to 6 minutes on the second side for medium-rare. If using a grill, the time needed for cooking will be 5 minutes more or so per side since the meat is above the coals rather than in the coals. Remove from the heat and let rest for 5 minutes.
3. Toss the arugula with the garlic, the 2 tablespoons olive oil, the lemon juice, and salt to taste.
4. Carve the steak into 1/4-inch-thick diagonal slices. Serve immediately, topped with the arugula salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired.
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