Bistecca Fiorentina

Steak is no longer just a steak – it comes with a provenance, a breed, and a story. Elevate steak dishes and further develop a menu narrative by incorporating a variety of quality graded beef from USDA Choice to dry-aged Prime. A porterhouse is an excellent way to showcase the texture and fine marbling of a high-quality steak and is also perfect for merchandising as a shareable entrée “for two.” Prepared Fiorentina-style, this dish epitomizes the rustic simplicity of Tuscan cooking with a meltingly tender steak seasoned with nothing but olive oil, salt, black pepper, and fresh rosemary. Pair steaks with signature sides full of seasonal produce like cauliflower with guanciale and acorn squash with roasted shallots. Composing well-thought-out, properly positioned center of the plate dishes strengthens your menu, brand, and integrity.

Bistecca Fiorentina, Roasted Cauliflower with Guanciale, and Acorn Squash Arrostito
Servings
2
Servings
2
Bistecca Fiorentina, Roasted Cauliflower with Guanciale, and Acorn Squash Arrostito
Servings
2
Servings
2
Ingredients
Roasted Cauliflower with Guanciale
Acorn Squash Arrostito
Servings:
Units:
Instructions
For the Roasted Cauliflower with Guanciale
  1. Cook guanciale in sauté pan over medium heat until lightly crisped; transfer to plate and reserve rendered fat.
  2. Toss cauliflower with salt, pepper, and 1 tablespoon rendered fat in a bowl. Transfer to sheet tray; roast at 400°F for 20 minutes.
  3. Cook garlic and crushed red pepper in 1 tablespoon rendered fat in a sauté pan over medium-high heat 45 seconds; stir in breadcrumbs.
Acorn Squash Arrostito with Roasted Herbs
  1. Heat oil to 300°F in sauté pan; add shallot and cook until browned and crisp, being careful not to burn; transfer to paper towel to drain and reserve shallot oil.
  2. Place squash cut side up on sheet tray and brush cut sides with some reserved shallot oil; season with salt and pepper. Place sage sprigs on top of squash; roast squash at 400°F for 1 hour; remove sage sprigs and chop; refrigerate squash.
To Serve
  1. Rub steak with oil; sprinkle with 1½ teaspoons salt and 1 teaspoon pepper. Grill over 600°F hardwood coals to desired temperature, turning once, rotating steak ¼ turn on each side to create crosshatch marks. Transfer steak to cutting board; let rest for 8 minutes.
  2. Place cauliflower in individual gratin dish; sprinkle with seasoned breadcrumbs and 2 tablespoons cheese. Roast at 400°F for 10 minutes or until breadcrumbs brown and cheese melts; add guanciale to dish.
  3. Place 3 squash wedges in individual cast iron skillet; drizzle with 1 tablespoon shallot oil, season with remaining ½ teaspoon each salt and pepper, and sprinkle with remaining 1 tablespoon cheese. Roast at 400°F for 10 minutes or until heated through; garnish with fried shallots and chopped sage.
  4. Remove the filet and strip from the porterhouse; slice each portion perpendicular to the T-bone 3/8-inch thick on a slight bias. Place bone on a serving plate; rearrange sliced filet and strip around the bone in their respective positions, fanning slices slightly. Sprinkle steak with rosemary; serve with cauliflower and squash.