This is a very simple preparation, a favourite on the menus of trattorie or restaurants when a bistecca fiorentina is a bit too much but customers still crave a good steak. Like the bistecca, this is always cooked rare or, at the most, medium–rare in Florence. Served with a scattering of fresh rocket (arugula) and shaved parmesan, this dish is a meal on its own. Don’t forget some good crusty bread to mop up the juices.
- Rump (sirloin) or Rib-Eye (bone-in) Steak 800 g, about 4 cm thick
- Rosemary 1 sprig
- Extra Virgin Olive Oil 125 ml
- Rocket (arugula) 1 handful, to serve
- Shaved Parmesan to serve
- Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature.
- Bash the rosemary with the palm of your hand on the chopping board to release the essential oil, and drop in the olive oil in a small jug or bowl and let infuse for 1 hour.
- Heat a chargrill pan to maximum heat. Season the meat with salt and brush over some of the rosemary-infused oil. When the pan begins to smoke, turn down the heat just a little and immediately place the steak in the pan.
- Cook for 4 minutes on each side, turning every 2 minutes, then cook for a further 2 minutes on the bone side, holding the steak upright with a pair of tongs. Transfer the meat to a plate, pour over the rest of the rosemary-infused oil and cover with aluminium foil to rest for 4–6 minutes.
- Slice the meat into 1.5 cm thick pieces, season with freshly ground pepper and serve topped with fresh rocket, shaved parmesan and the oily juices left over from resting the meat.
Florentine: The True Cuisine of Florence by Emiko Davies (C) 2021. Recipe reproduced by permission of Hardie Grant. All rights reserved. Read our review