Over-the-Coals Bistecca Fiorentina

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This authentic over-the-coals Bistecca alla Fiorentina is the ultimate celebration of high-quality beef and traditional Tuscan cooking techniques. By searing a thick-cut Porterhouse or T-bone steak directly on hot wood embers, you achieve a deep, smoky crust that perfectly contrasts the tender, succulent meat within. This high-protein dish relies on simple, punchy seasonings like dried thyme, lemon, and sea salt to enhance the natural richness of the beef.

Ideal for outdoor entertaining or a special weekend treat, this impressive main course is balanced by a vibrant salad of peppery rocket and nutty Parmesan shavings. It is an excellent choice for those seeking a nutritious, low-carb meal that does not compromise on luxury or flavour. Serve this spectacular steak alongside a glass of robust red for a truly memorable alfresco dining experience.

Ingredients for Over-the-Coals Bistecca Fiorentina

1 (2-pound) Porterhouse or T-bone steak, 2 inches thick
Kosher salt och nymalen svartpeppar
1 tesked torkad timjan
2 1/2 cups rocket leaves
1 klyfta vitlök, hackad
2 tablespoons olive oil, plus more for drizzling (optional)
Juice of 1 lemon
Coarse sea salt or smoked or citrus salt for garnish
Shavings of Parmesan cheese

How to make Over-the-Coals Bistecca Fiorentina

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 rocket 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 rocket salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired.

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