Over-the-Coals Bistecca Fiorentina

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This authentic over-the-coals Bistecca alla Fiorentina is the ultimate celebration of high-quality beef and traditional Tuscan cooking techniques. By searing a thick-cut Porterhouse or T-bone steak directly on hot wood embers, you achieve a deep, smoky crust that perfectly contrasts the tender, succulent meat within. This high-protein dish relies on simple, punchy seasonings like dried thyme, lemon, and sea salt to enhance the natural richness of the beef.

Ideal for outdoor entertaining or a special weekend treat, this impressive main course is balanced by a vibrant salad of peppery rocket and nutty Parmesan shavings. It is an excellent choice for those seeking a nutritious, low-carb meal that does not compromise on luxury or flavour. Serve this spectacular steak alongside a glass of robust red for a truly memorable alfresco dining experience.

Ingredients for Over-the-Coals Bistecca Fiorentina

1 (2-pound) Porterhouse or T-bone steak, 2 inches thick
Sal kosher y pimienta negra recién molida
1 cucharadita de tomillo seco
2 1/2 cups rocket leaves
1 diente de ajo, picado
2 tablespoons olive oil, plus more for drizzling (optional)
Jugo de 1 limón
Coarse sea salt or smoked or citrus salt for garnish
Shavings of Parmesan cheese

How to make Over-the-Coals Bistecca Fiorentina

Prepare a hot fire in a campfire or wood-fired grill, then let the coals burn down to hot chunks of embers (a 6- to 7-second fire).

Place the steak directly on the hot coals and sear. Turn the steak and season generously with salt and pepper. Cook for 5 to 6 minutes, until the steak is charred on one side and can easily be removed from the coals. Turn and season with more salt, pepper, and the thyme. Cook for 5 to 6 minutes on the second side for medium-rare. If using a grill, the time needed for cooking will be 5 minutes more or so per side since the meat is above the coals rather than in the coals. Remove from the heat and let rest for 5 minutes.

Toss the rocket with the garlic, the 2 tablespoons olive oil, the lemon juice, and salt to taste.

Carve the steak into 1/4-inch-thick diagonal slices. Serve immediately, topped with the rocket salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.