Bistécca Alla Fiorentino With Truffle Potatoes

A classic recipe from Florence Italy, this dish is amazing served over baby arugula or mixed greens with a side of white truffle potatoes. Serves 3-5 -- Easy

1 Premium Choice or Prime T-bone steak, 1 1/2 to 2 inches thick (dark T bones, rib eyes, or New York strips of any thickness is fine – take from freezer stock)

fresh garlic, minced
fresh oregano and rosemary
Sea salt flakes and freshly ground pepper
olive oil
Aceto Balsamico di Modena
minced oregano (pref fresh)

Arugula, or mixed greens
Parmigiano Reggiano

Leave steak on counter for one hour before grilling. Preheat grill to medium high (about 350-400) internal. Crush garlic with salt pepper, herbs and enough olive oil to form a thin paste. Slather over steak.

Brush hot cooking grid clean, and mist or brush with olive oil. Immediately place steak on hot, oiled grate and close lid. Sear for three minutes. Rotate steak 90 degrees and sear for another three minutes - steak should be nice and brown on the first side. Reduce heat to medium-low and turn steak over. Cover grill and cook slowly to preferred internal temperature (ideally 120-130 degrees). Remove to a plate, cover with foil and a clean towel, and rest for 10 minutes.

Carve steak into bite-sized pieces and drizzle with olive oil, sweet balsamic vinegar, sea salt and fresh cracked pepper as desired. Serve. – Chef Mick Rosacci, Tony’s Meats &

Variation: Tagliate alla Firenze

Prepare Bistécca according to directions. Serve tossed with baby arugula and Parmigiano-Reggiano shards or curls. Dress with pan juices, olive oil, balsamico, sea salt and pepper to taste.

White Truffle Potatoes

3 large Yukon Gold potatoes
(or 2 large Russet Potatoes)
1/2 cup whole milk or cream
1/2 stick butter
2-3 tsp. White Truffle Oil (olio tartufo bianco)
Sea salt and fresh ground pepper to taste

Peel potatoes and boil whole until a fork can pierce the center and then release easily, about 40 minutes. While potatoes cook, heat milk or cream and butter until steaming hot.

Remove potatoes and mash in a mixing bowl. Add cream and butter mixture and whip with an electric mixer until smooth (adjust with more cream or butter as needed). Add truffle oil and season to taste with salt and pepper, whipping until well blended. Top with thinly sliced truffles if desired.

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