A large, thick-cut T-bone steak, heavily smoked and grilled to a perfect medium-rare, rests on a rustic wooden board, glistening under warm light and sprinkled with coarse truffle salt.

Smoked Fiorentina Steak with Truffle Salt

Italian cuisine

Smoked Fiorentina Steak with Truffle Salt

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

Instructions

Preparation

  1. 1Remove the T-bone steak from the refrigerator at least one hour before cooking to bring it to room temperature.
  2. 2Pat the steak dry thoroughly with paper towels. Lightly rub with olive oil and generously season with freshly ground black pepper.
  3. 3Soak 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. 1If 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. 2Place 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. 3Smoke the steak for 15-20 minutes, or until it reaches an internal temperature of about 90-100°F (32-38°C).
  4. 4Transfer 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. 1Remove 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. 2Slice the steak off the bone, then cut into thick strips. Sprinkle generously with white truffle salt just before serving. Serve immediately.

Nutrition Information

Calories
700 kcal
Protein
75 g
Fat
45 g
Carbs
0 g
NutrientPer serving
Calories700 kcal
Protein75 g
Fat45 g
Carbs0 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.

By Chef Michael Ilin