In essence, grilled steak, or bistecca, is simple to make, but it’s also easy to botch. here are some tips to cook yours perfectly, Florence-style.
Perfect cooking for every steak cut
Hardcore meat lovers prefer their steak rare, and its cooking time depends not only on personal taste but also on the meat cut. Those from the lower back or ribs cook quickly while the neck and round cuts need a longer cooking time. A true bistecca alla fiorentina is a cut of Chianina loin with a T-shaped bone in the middle that divides the tenderloin from the sirloin. It’s cooked very little over live embers, 3 minutes per side and then 5 minutes standing on the bone. It should have a nice crust on the outside, but inside it is red, soft, and juicy.
Tips for a perfect steak
Cooking meat is an art, one that’s based on chemistry. A theory called Maillard's reaction is a chemical reaction responsible for the crust that forms around the steak. Once the meat reaches 284°F, sugars start reacting with the proteins and amino acids. Make sure you bring the steak to room temperature before cooking it over high heat and on a hot pan or grill. Also, don’t overfill the grill or pan. This risks lowering the temperature too much.
Secondly, dry the teaks with paper towels. Humidity doesn’t jive well with the Maillard reaction and it can adversely affect the crust. Do not worry if you have some strands of fat from the meat: melting in cooking will help to have a soft and tasty steak.
Salting the meat only after cooking is an urban legend. On the contrary, salt the pan before placing the meat, it will then help to detach it better. Do not add salt to it while marinating or long before cooking it.
The meat should only be turned once, but some choose to turn it every 30-60 seconds with a spatula so as not to pierce it to keep the temperature of the steak constant on both sides.
After cooking, cover the meat with aluminum foil and let sit for 5-10 minutes so that the juices and flavors sit and intensify. We know that the scent is irresistible, which makes the wait even more worth it.