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Juicy grilled rib-eye steak prepared Florentine-style with lemon zest and herbs. Bistecca Fiorentina One 2-pound rib-eye steak (about 2-inches thick)2 cloves garlic (smashed)1/2 teaspoon chopped fresh rosemary (plus whole sprigs for basting)1/4 teaspoon chopped fresh thyme1/2 teaspoon grated lemon zest (1/2 lemon)2 tablespoons olive oil1 teaspoon kosher salt1 lemon half (charred on the... giadzy.com

Bistecca Fiorentina

20180606_173951_10358_1045460.jpeg20180606_173952_10358_1045461.jpeg20180606_173953_10358_1045462.jpeg Serves 2

As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.

Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves.

Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.

Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.

Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.

Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.

Bistecca Fiorentina

Photo of giada

Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Juicy grilled rib-eye steak prepared Florentine-style with lemon zest and herbs.

Bistecca Fiorentina

Serves:
2
Cooking Level:
Prep Time
15 minutes
Cook Time
25 minutes
Inactive Time
40 minutes
Total Time
1 hour 20 minutes

INGREDIENTS:

  • One 2-pound rib-eye steak about 2-inches thick
  • 2 cloves garlic smashed
  • 1/2 teaspoon chopped fresh rosemary plus whole sprigs for basting
  • 1/4 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon zest 1/2 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 lemon half charred on the grill if desired
  • 1/2 teaspoon coarse salt to finish

INSTRUCTIONS:

  • As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
  • Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves.
  • Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
  • Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
  • Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
  • Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Bistecca Fiorentina

Photo Credit: Elizabeth Newman

20180606_173951_10358_1045460.jpeg20180606_173952_10358_1045461.jpeg20180606_173953_10358_1045462.jpeg
20180606_173951_10358_1045460.jpeg
20180606_173952_10358_1045461.jpeg
20180606_173953_10358_1045462.jpeg

Juicy grilled rib-eye steak prepared Florentine-style with lemon zest and herbs.

Bistecca Fiorentina

Serves:
2
Cooking Level:
Prep Time
15 minutes
Cook Time
25 minutes
Inactive Time
40 minutes
Total Time
1 hour 20 minutes

INGREDIENTS:

  • One 2-pound rib-eye steak about 2-inches thick
  • 2 cloves garlic smashed
  • 1/2 teaspoon chopped fresh rosemary plus whole sprigs for basting
  • 1/4 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon zest 1/2 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 lemon half charred on the grill if desired
  • 1/2 teaspoon coarse salt to finish

INSTRUCTIONS:

  • As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
  • Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves.
  • Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
  • Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
  • Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
  • Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Dairy Free

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