How to Fry the Perfect Steak – Nonnas Tales from the Cucina
You’ll need to raise the temperature if you want to meet the challenge of this month’s Fiorentine-flavoured recipe from Nonnas’ Tales from the Cucina!
The best steak you’ve ever tasted needs a proper heat under it and top notch ingredients, but the reward is a meal you’ll be dining out on for weeks.
Start with your steak. Traditional Fiorentine steak, which is what we’re reproducing here accompanied by beans and rosemary & garlic potatoes – uses Tuscan Chianina cattle. Now we’re not about to send you off to Tuscany for this (although if you are going, could you pick us up some panforte ? kthxbai) but you’ll want a T-bone cut with both sirloin and fillet and for fiorentine style. And it needs to be at least 4cm thick. Check for good marbling – we’re going to be cooking at such a temperature the fat will disappear but it will add lots of amazing flavour to the meat. All set? Take it away Gian.
FLORENTINE STEAK CON FAGIOLI E PATATE
A pair of T-bone steaks, each with sirloin and fillet
Maldon salt and pepper
A little olive oil
Cooking Method –
Leave steak out of the fridge for at least two hours before cooking. Put some kitchen roll under it to dry it.
There is always a big debate on whether to season the steak before or after, personally I do it before cooking. Smear the steak with olive oil, sprinkle with plenty of Maldon salt and cracked black pepper. Pat down then flip over to the other side and repeat.
Put a large dry frying pan on a high heat hob till smoking (this will probably take between five and ten minutes). Add a drop of olive oil to grease the pan, then place the steaks; there will be lots of smoke. Leave to cook for a couple of minutes so a nice crust forms then flip over the other side and repeat. Repeat this every minute for each side. Cooking time depends on the thickness of the steak and your personal preference but try pressing the steak with your fingers to gauge its state of cooking. In the final stage (around two minutes), scoop a knob of butter and a rosemary spring onto the pan. Let it melt whilst the rosemary and sizzling butter marinate the steak further. Baste the meat by scoping over the melted butter.
Remove the steak from heat and place on a warm plate. Pour over all the remaining juices, then cover with foil and allow to rest for five minutes.
Cut the meat off the bone, then slice at a slight angle. Arrange on a serving plate, drizzle the juices on top then serve.
Use good quality Italian cannellini beans. The canned ones are fine.
Drain & rinse.
Place a small pan on the hob on low to medium heat and pour in a glug of olive oil, then add the beans alongside five or six sage leaves and a little Maldon salt and & pepper. Warm through for ten minutes, being careful not to cook too vigorously: your aim is to obtain a creamy texture with the beans still whole.
ROSEMARY AND GARLIC POTATOES
Heat oven to 200 C.
Squash two peeled cloves of garlic with the side of a knife. Add ½ teaspoon of Maldon salt and a teaspoon of fresh or dried rosemary.
Chop everything together, pressing the garlic onto the salt and rosemary using the side of a knife.
In a roasting tin, warm a little oil in preheated oven at 200 C
Chop potatoes in chunks, then add to tin with the herb & seasoning. Mix well then cook for about 20 minutes. Cook until cooked through and golden brown.