Over-the-Coals Bistecca Fiorentina
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a main course
- juice of 1 lemon
- kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1 clove garlic, minced
Preparation 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 arugula 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 arugula salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired. Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
Preparation 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 arugula 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 arugula salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired. Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
