Bistecca alla Florentina
The cut is a porterhouse of T-bone with as large a fillet (tenderloin) as possible. Most of the Bistecca alla florentina sold in Florence is Spanish Beef. The meat should be kept at room temperature for 10 hours or so before grilling. Traditionally, the thickness should be “three fingers.” We ordered our 1 1/2 inch-thick bone-in porterhouse (about 3.5 pounds) from Pat LaFreida online. The meat was cut and shipped in an ice-gel pack and never frozen.
Trial By Fire
I cranked the grill up as hot as it has ever been, in the neighborhood of 650 degrees. We were going on faith in the recipe, since I’ve never cooked a large steak like this before.
When the other side was done, I flipped the steak on end for a few more minutes before entering into the house triumphantly. It was a monolithic masterpiece!
Wine Pairing Perfection!
Our meal was accompanied with roasted broccoli and potatoes. We had a nice loaf of crusty Italian bread with an olive oil dipping sauce.
Rosso di Montalcino is sometimes called a “baby Brunello” after the highly regarded Brunello di Montalcino. The Il Poggione Rosso is 100% Brunello (the local name for Sangiovese). The wine is matured for 12 months in large oak barrels before undergoing bottle aging.
This is a silky wine with flowing flavors of red berries and sour cherry. The oak aging provides a welcome structure. To have a bite of steak in your mouth and sip in the Rosso di Montalcino was euphoric.
The Il Poggione Rosso di Montalcino has an SRP of $27.
When you can enjoy it with a beautiful steak it is priceless!
Full disclosure: We received the wine as a marketing sample and the steak was provided gratis.