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Smoked Fiorentina Steak with Truffle Salt - Image 1

Smoked Fiorentina Steak with Truffle Salt

Italian cuisine
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Smoked Fiorentina Steak with Truffle Salt

  1. Steaks & Roasts (Beef)

Prep: 20 min • Cook: 20 min. Experience Bistecca alla Fiorentina with a gourmet twist. This thick-cut steak is first lightly smoked over wood chips to impart a subtle smokiness, then grilled to rare perfection and finished with luxurious white truffle salt for an intensely aromatic and savory finish. This method elevates the classic Italian steak to a new level of flavor.

Preparation time
20 min
Cooking time
20 min
Total time
40 min
Servings
2
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc t-bone steak(thick-cut, about 2-2.5 inches thick (Fiorentina-style))
  • 1 cup wood chips(hickory or oak, soaked)
  • 1 tsp truffle salt(white truffle preferred)
  • 2 pcs rosemary(sprigs, fresh)
  • 1/2 tsp black pepper(freshly ground)
  • 1 tbsp olive oil(extra virgin)

Instructions

Preparation

  1. Remove the T-bone steak from the refrigerator at least one hour before cooking to bring it to room temperature.
  2. Pat the steak dry thoroughly with paper towels. Lightly rub with olive oil and generously season with freshly ground black pepper.
  3. Soak the wood chips in water for at least 30 minutes, then drain well. Prepare your grill for two-zone cooking (direct and indirect heat) or set up a smoker.

Smoking and Grilling

  1. If using a grill, place the drained wood chips in a smoker box or directly on the coals (if charcoal) or in a foil packet with holes (if gas). Let it preheat until it starts smoking.
  2. Place the steak on the indirect heat side of the grill or in your smoker. Add the fresh rosemary sprigs to the grates near the steak to infuse aroma.
  3. Smoke the steak for 15-20 minutes, or until it reaches an internal temperature of about 90-100°F (32-38°C).
  4. Transfer the smoked steak to the direct, high-heat side of the grill. Sear for 2-3 minutes per side, rotating once, to develop a beautiful crust. Aim for an internal temperature of 125-130°F (52-54°C) for rare, or 130-135°F (54-57°C) for medium-rare.

Finishing

  1. Remove the steak from the grill and place it on a cutting board. Rest for 5-10 minutes, tented loosely with foil. This allows the juices to redistribute.
  2. Slice the steak off the bone, then cut into thick strips. Sprinkle generously with white truffle salt just before serving. Serve immediately.

Nutrition

Servings
2
Serving size (imperial)
17.6 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories700 kcal140 kcal1,400 kcal
Protein75 g15 g150 g
Fat45 g9 g90 g
Carbs0 g0 g0 g

Tips

  • Ensure your steak is completely dry before seasoning to achieve a superior sear and crust.
  • Use a meat thermometer to accurately gauge doneness; it's key for a perfect Fiorentina.
  • Serve with simple sides like roasted potatoes or a fresh arugula salad with Parmesan.

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