Rib-Eye alla Fiorentina
Bistecca alla Fiorentia is one of the most celebrated dishes in Tuscany. A Porterhouse cut of beef is most traditional. Rib-Eye steak is a great alternative, because it has a lot of marbling. These beautifully grilled steaks with olive oil, herbs of fresh basil and mint, and orange zest is so flavorful. The simple orange pickled shallots makes a flavorful condiment to the beef.
During my summer break, we had an unexpected treat. Craig’s niece came to visit us, from Missouri. She’s been enduring triple-digit temperatures–so when I apologized for the overcast and cloudy 60-ish degree weather, she responded that she was thrilled to have a chance to cool off.
At last the sun came out, and it was time to do some backyard grilling. Miss Becky has never had rib-eye steaks. Tsk, tsk. I needed to broaden her food repertoire, so I bought some rib-eyes, and asked Craig to fire up the Weber grill. Then I remembered… I had bookmarked a recipe in the June 2011 Cuisine at Home issue. The front cover photo had my mouth watering, and I made a mental note to make it. The time had come!
According to Cuisine at home, Bistecca alla Fiorentia is one of the most celebrated dishes in Tuscany. In doing a little bit of internet research, I see that a Porterhouse cut of beef is most traditional. I think that a Rib-Eyes is a great alternative choice, because it has a lot of marbling. As the interior fat melts, it keeps the steak flavorful and moist– which is a great fail safe, in case you overcook a bit longer than you intended to.
I’ve never been to Tuscany (and it’s on my bucket list), so I decided that Tuscany was coming to our own California backyard.
First, make the pickled shallots as a condiment for this recipe. Start with fresh orange juice, white wine vinegar, salt and pepper. NOTE: Zest the orange, first, because you’ll use it for the steaks. Easy peasy.
Rib-Eye alla Fiorentina (Bistecca alla Fiorentia) with Orange Pickled Shallots
Ingredients
FOR THE PICKLED SHALLOTS:
- 1/2 cup fresh orange juice
- 1/2 cup white wine vinegar
- 1 tsp kosher salt
- 1-1 ⁄2 cups very thinly sliced shallots about 4 large
- Black pepper to taste
FOR THE STEAK:
- 2 rib-eye steaks* 1-1/2 inch thick/3 pound total, trimmed and seasoned with salt & black pepper; *You can use a porterhouse cut of steak if you wish
- 3/4 cup extra-virgin olive oil
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped fresh basil
- 1 tsp. minced garlic
- 1 orange zested and minced
- Salt and black pepper to taste
Instructions
- Preheat grill to medium high (we used our Weber grill and briquettes).
- Brush grill grate with oil.
- Bring the steaks to room temperature for about 30 minutes, so that it grills more evenly.
For the shallots:
- Boil the orange juice and vinegar in a saucepan. Off heat, stir in shallots, 1 tsp salt; season with pepper, cover and let sit until pickled, at least 15 minutes or as long as overnight.
For the steak:
- Combine oil, mint, basil, garlic and zest in a shallow dish; season with salt and pepper.
- Grill steaks, covered, about 5 minutes per side for medium.
- Transfer steaks to oil mixture, tent with foil and let rest 5 minutes. then flip to coat steaks in oil mixture.
- Serve steaks with pickled shallots.
- NOTE: Rare = 115f – 120F/ Medium Rare = 125F – 130F/ Medium = 135F – 140F
Notes
You can't get a better compliment than "the best I've ever had in my whole life." I'm craving your steak too.
Sam
I would give a lot for 60-is temps…Not too mention this fabulous summer meal and wine.
Awesome.
Velva
It's really special eating beefsteak florentine in Tuscany but yours looks great — and I love the orange pickled shallots. It's a perfect accompaniment to the fatty meat.
You had me at rib-eye, then you lost me at mint, and then you got me again with your husband's comment that he loved it and was surprised that it had mint because he always found it overwhelming. My thought exactly (except for mint chip ice cream). So now I guess I'll be trying it!
Whoa, you really wined and dined your niece! This looks like a four star kinda meal 🙂
Thank you, this recipe sounds wonderful – one my husband will love cooking next time we want a good tasting steak.
Cheers – Joolz
Rib-eye is my favorite cut because of all the marbling. That's where the flavor it. I can't wait to try this recipe, Debby, and can almost taste all those wonderful flavors. Letting the cooked steaks rest in the olive oil for a few minutes after cooking is a delicious idea. How nice that Craig's niece came to visit. I'm sure she loved your cooking.
I am off to buy shallots and an orange ! This will be dinner tonight. Looks like another winner!
None in ribeye. One of our favorite cuts. And with that sweet chimichurri like drizzle. Oh I'm going to have to try this!
Rib eye is definitely one of my favorite steak cuts. I love this.
I never had Tuscan steak while I was there. My hosts were politely trying to cook for my non-red-meat-eaing husband plus one of the cooks was vegetarian anyway. I probably missed something great.
Hey, send some of that cool weather down to LA. It's been in the 100's for weeks now. Yuck. Love rib eye, always a flavorful cut. Particularly like the orange pickled shallots with it!
That looks like our kind of dinner. Love. It.!!!
Wow Debby, this looks amazing….rib-eye is the ultimate steak in my opinion. Can't wait to try this!
This looks amazing. We (may) be going to Italy next year, funds permitting, and I cannot wait to eat this!
I'm pretty sure I could hear that steak sizzling as well as smell it! I'm always looking for marinades that are super flavorful and have fresh herbs. This one's a keeper!
Absolutely stunning and mouth watering piece of meat!!
Cheers,
Lia.
That looks to die for Deb!!I don't do it often but I'm craving red meat right now!
Thanks so much for stopping by my blog, now I've gotten to enjoy your gorgeous photography and delicious looking recipes! Your blog is aptly named and I'll be following it happily.
Now this sounds absolutely delicious!!!
Cuisine at Home is one of my favorite cooking magazines. I LOVE steak and this recipe sounds delicious! Gotta try this one. Thanks for reminding me to drag out my old copies of Cuisine! Great post!