Reverse-Sear Bistecca alla Fiorentina
Reverse-Sear Bistecca alla Fiorentina
Classic DishBistecca alla Fiorentina
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
Instructions
Prepare the Steak
- 1Remove the porterhouse steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
- 2Preheat your oven to 250°F (120°C).
- 3Pat the steak completely dry with paper towels. This is crucial for developing a good sear.
- 4Generously season the steak on all sides with coarse salt and freshly ground black pepper.
Cook the Steak
- 1Place the seasoned steak on a wire rack set inside a baking sheet.
- 2Transfer 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.
- 3While 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.
- 4Add 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.
- 5Sear the steak for 1-2 minutes per side, until a deep, golden-brown crust forms. Baste the steak with the melted butter and garlic.
- 6In the last minute of searing, add the remaining 2 tablespoons of butter to the pan and continue basting the steak.
Rest and Serve
- 1Remove the steak from the skillet and place it on a clean cutting board. Let it rest for at least 10 minutes before slicing.
- 2Slice the steak against the grain and serve immediately.
Nutrition Information
- Calories
- 1250 kcal
- Protein
- 100 g
- Fat
- 90 g
- Carbs
- 6 g
| Nutrient | Per serving |
|---|---|
| Calories | 1250 kcal |
| Protein | 100 g |
| Fat | 90 g |
| Carbs | 6 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.
