With Fourth of July weekend on the horizon, I know many of you will be grilling for the holiday celebration. Wanted to take this post to share one of my favorite grilled recipes: Bistecca Fiorentina.  Also called Bistecca alla Fiorentina or Bistecca Florentine, it is the signature charcoal-grilled steak of Italy’s Tuscan region. I consider myself fortunate to have tasted “the real thing” in perhaps the most perfect of settings in a small Tuscan walled city while on a tour of Tuscany with my friend Nada Vergili of Nada’s Italy several years ago.

The view of the moon rising over the horizon in Tuscany as we enjoyed our 2011 true Italian “steak night” and my first taste of Bistecca Fiorentina

As food memories go, this one is a favorite – we dined at sunset, on the restaurant’s outdoor patio, a roof of tiny white lights the only thing separating us from the soon-to-be starlit sky. The view was perfect, the company divine and the food, oh the food. The precursor to the steak was a pasta course of blue cheese, pear and walnut ravioli and I can still taste it melting in my mouth, but that recipe I will save for another day – on to the grilling.

For authentic Bistecca one must grill over hot charcoals and must use a cut of beef from Italian cattle called Chianina, perhaps one of the oldest breeds of cattle originally raised in the  Chiana region of Tuscany.  In addition to being one of the oldest breeds in the world, it is also one of the largest, so it follows that steaks cut from the Chanina cows are also quite large. The cut used for authentic bistecca is  the porterhouse , a large, thick cut of a t-bone that separates a full tenderloin round from the top sirloin steak we call a New York Strip. In Italy these large porterhouses are massive and will feed a crowd.

Short of being in Italy with access to the breed of Chianina beef, this recipe is worth seeking out a porterhouse of high quality, trimmed beef – the steak I have pictured here came from The Peach Stand in Ft Mill SC, where they have a specialty butcher shop full of a wonderful selection of Certified Angus Beef Brand and local grass fed beef. In determining how much steak you will need for your Get-Your -Grill-On Crowd, know that, generally speaking, a porterhouse is plenty for 2 ,maybe 3, to share.

As with most cooking in Italy, this classic recipe is written as it should be, to simply bring the flavor to the beef to the forefront. To that end, ingredients here are few and of very high quality. Excellent olive oil, high quality salt and pepper and fresh cut rosemary are all it takes. If you have a charcoal grill ( set to burn with real chemical-free charcoal – no lighter fluid, please) you’ll get the addition of the fabulous flavor the charcoal adds to your crusty sear, as they do in Italy; but if you are without charcoal, don’t dismay,  this recipe is also delicious done over a gas flame or in a pinch in a grill pan on your cooktop.

Prepare the steak ahead of time, giving the flavors of the olive oil, salt, pepper and rosemary enough time to blend and penetrate the beef. I like to rub the steaks with a salt and pepper blend of coarse pink Himalayan salt and a pepper blend I grind myself and aptly have dubbed Heidi’s Hot Pepper Blend. I purchase the pink Himalayan salt and a trio or peppercorns: Lampong, Tellicherry and Reunion Pink Peppercorns from my go-to spice source, the Savory Spice Shop in SouthEnd Charlotte. If you can’t remember the names of the peppercorns I  use for my blend, no worries, Just go in and ask for the pepper Heidi uses and Amy, Scott or any of their very knowledgeable staff will get you just what you need. I grind the peppercorns ( equal parts of each variety) until they are a course mix in my coffee grinder with no worries about spicy coffee the next day.

To clean the grinder, simply follow the peppercorns with a tablespoon of coffee beans.  Here is all you have to do: once you have ground the pepper, take it out of the grinder,  and set it aside for your recipe or future use – I usually grind about a third of a cup at a time. Once all of the ground pepper is out of the grinder, add in a tablespoon of any whole bean or ground coffee. Let the grinder run for a minute or so and then discard that batch of ground coffee. Here is how it works, the coffee acts like a filter and will clean the taste and aroma of the peppercorns – or any other whole spice – from the grinder. No need for a separate spice grinder at all!

As for the olive oil, select a fruity flavorful variety. I frequently pull my favorites from the current harvest selection at Pour Olive on East Blvd, but have also recently discovered another great Greek variety of oil locally bottled by a family in Waxhaw, NC.   Olive Crate’s wonderful organic  late harvest extra virgin, eco-sustainable Kores Olive oil comes from Greek Manaki olives grown by their family in Greece. The oil as well as a selection of vinegars can be found at the Saturday morning Waxhaw Farmers’ Market as well as at the charming little farm store at Grace Roots Farm on Providence Road, less than a mile from the Waxhaw market location. The flavor of this Greek oil is superb – do check them out!

Time to Get your Grill On…

Now that you’ve got everything you need, lets get back to the prep and the grilling. Its easy-peasy from here and you’ll never grill a steak any other way. For those who don’t eat beef, I’ve also had excellent results using the same technique with salmon. In fact in anticipation of writing this post and my coordinating segment on Charlotte Today, my husband Tom and I enjoyed my version of Salmon Fiorentina just last night with a side of local Tom Thumb potatoes from New Town Farms, beens from Tega Hill Farm and first of the summer tomatoes from A Way of Life Farm all tossed with a bit of the Kores Olive oil and my homemade pesto.

Marinate the salmon, the same way as the beef – chop the rosemary together with the salt and pepper to make a rub and rub it into the top side of the fish fillet, or onto both sides of the porterhouse.  Add the olive oil  and rub over the fish or beef as well. Allow to sit for at least an hour for the fish – best overnight in the fridge for the beef, or if you forget to do it the night before, at least of couple of  hours unrefrigerated;  and then simply put the steak or fish on the grill. Cooking times and temperatures follow.

Heidi’s Bistecca or Salmon Fiorentina

4 long sprigs of fresh rosemary, stripped and minced

5-6 sprigs of fresh Thyme leaves, stripped and minced ( optional, not a part of the traditional recipe, but a flavorful addition)

1 ( 2 1/2 lb.) porterhouse steak or wild salmon filet

1/4 ( or less) cup your favorite extra virgin olive oil

coarse pink sea salt and Heidi’s pepper blend to taste

2 lemons cut into wedges

Rub the steak or salmon with a mix of the fresh herbs and drizzle with a bit of olive oil. Allow to marinate a room temperature for at least 1 hour. Season steak ofr salmon to taste with salt and pepper.

Grill -preferable over charcoal 5-10 mins per side for the steak depending on your desired degree of doneness, or use the “10-minute” rule for the fish – 10 minutes over a hot flame for each inch of thickness.

Dress both steak and fish with a quick squirt of lemon and serve garnished with fresh rosemary…enjoy! It really is that easy!

To go along with this post you can watch the television version of the recipe in my monthly cooking segment on WCNC’s Charlotte Today, originally filmed the morning of June 30, 2016 at 11:29 am. In case you missed the original air time, here is the link to the video of the Bistecca Fiorentina Cooking segment, enjoy!