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Reverse-Sear Bistecca alla Fiorentina - Image 1

Reverse-Sear Bistecca alla Fiorentina

European cuisineItalian cuisineTuscan cuisine
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Reverse-Sear Bistecca alla Fiorentina

Bistecca alla Fiorentina

  1. Steaks & Roasts (Beef)

Prep: 20 min • Cook: 45 min. A modern approach to the Tuscan classic, this method uses oven-roasting to gently bring the thick-cut steak to temperature before a final, high-heat sear. It ensures unparalleled edge-to-edge doneness and a beautifully caramelized crust. This technique is ideal for achieving a perfect medium-rare in a thick steak.

Preparation time
20 min
Cooking time
45 min
Total time
1 hr 5 min
Servings
1
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc porterhouse steak(approx. 2.5-3 inches thick)
  • 2 tbsp salt(coarse sea salt or kosher salt)
  • 1 tbsp black pepper(freshly ground)
  • 4 tbsp butter(unsalted, softened)
  • 4 pcs garlic(cloves, smashed)

Instructions

Prepare the Steak

  1. Remove the porterhouse steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
  2. Preheat your oven to 250°F (120°C).
  3. Pat the steak completely dry with paper towels. This is crucial for developing a good sear.
  4. Generously season the steak on all sides with coarse salt and freshly ground black pepper.

Cook the Steak

  1. Place the seasoned steak on a wire rack set inside a baking sheet.
  2. Transfer the steak to the preheated oven and cook until the internal temperature reaches 115-120°F (46-49°C) for medium-rare. Use a meat thermometer to check.
  3. While the steak is in the oven, prepare for the sear. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it begins to smoke.
  4. Add 2 tablespoons of butter and the smashed garlic cloves to the hot skillet. Once the butter is melted and foaming, carefully remove the steak from the oven and place it into the skillet.
  5. Sear the steak for 1-2 minutes per side, until a deep, golden-brown crust forms. Baste the steak with the melted butter and garlic.
  6. In the last minute of searing, add the remaining 2 tablespoons of butter to the pan and continue basting the steak.

Rest and Serve

  1. Remove the steak from the skillet and place it on a clean cutting board. Let it rest for at least 10 minutes before slicing.
  2. Slice the steak against the grain and serve immediately.

Nutrition

Servings
1
Serving size (imperial)
17.6 oz
NutrientPer servingPer 100 gTotal (1 serving)
Calories1,250 kcal250 kcal1,250 kcal
Protein100 g20 g100 g
Fat90 g18 g90 g
Carbs6 g1.2 g6 g

Tips

  • Bringing the steak to room temperature ensures even cooking throughout the thick cut, preventing a cold center.
  • Use a reliable meat thermometer to achieve your desired level of doneness, especially with thick cuts.
  • Resting the steak is crucial for juicy results; it allows the juices to redistribute, preventing them from running out when sliced.

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