Date Night · Italian
Bistecca alla Fiorentina with Rosemary Oil
A bold, thick-cut steak seasoned with salt and finished with an aromatic herbal infusion.
Why This Works
Steeped rosemary oil penetrates the steak fibers during the resting phase, creating a complex, aromatic finish that complements the deep char of the beef.
The Upgrade
Serve on a wooden board with a dusting of coarse sea salt and a side of grilled lemon halves.
Chef's Secret
Michelin TechniqueAlways pat the steak bone completely dry to ensure the sear happens instantly upon contact with the pan.
Ingredients
Total time including resting: 40 min
Directions
Bring the steak to room temperature for 30 minutes before patting completely dry.
Heat a heavy cast-iron skillet until smoking hot over high heat.
Sear the steak for 5 minutes per side for a deep crust.
While searing, gently heat olive oil, rosemary, and smashed garlic in a small pan until fragrant.
Brush the rosemary-infused oil over the steak while it rests for 10 minutes before slicing.
Wine Pairing
Brunello di Montalcino
Red Wine
The BottleCasanova di Neri Tenuta Nuova
A bold Brunello offers the muscular tannins and structured acidity necessary to stand up to the intensity of the thick-cut beef. Its earthy, dried-herb undertones perfectly complement the rosemary oil finish.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tuscan White Beans
Cannellini beans simmered with sage and olive oil.
Ingredients
Directions
Heat the olive oil in a heavy-bottomed skillet over medium heat.
Add the sliced garlic and sage leaves, sautéing until the garlic is golden and the sage is crisp.
Fold in the beans, stirring gently to coat them in the infused oil.
Pour in the vegetable stock and simmer for 5 minutes until the liquid has reduced to a light, silken glaze.
Season immediately with sea salt and black pepper.
Serve warm, finished with a final drizzle of high-quality olive oil.
Side Dish
Garlic Wilted Spinach
Baby spinach quickly sautéed with olive oil and a hint of lemon.
Ingredients
Directions
Heat the olive oil in a wide sauté pan or wok over medium-high heat.
Add the sliced garlic and red pepper flakes; sauté for 30 seconds until fragrant and golden but not browned.
Add the spinach in large handfuls, tossing constantly with tongs to coat in the garlic oil.
Cook for 2 minutes just until the spinach is vibrant green and barely wilted.
Remove from heat immediately to prevent overcooking.
Season with salt, finish with a squeeze of fresh lemon juice, and serve promptly.
Member Reviews
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Really enjoyed this. I'd add a touch more acid next time, but very solid.