BEEFSTEAK FIORENTINA

 

Serves 4

 

This `new’ way of cooking a thick steak is to swell the cells in the meat and ensure it stays moist. Do try it. 

 

Ingredients

• 1.2 Kg aged T-bone steak cut 5 cm thick (on no account must it be less than 5 cm)
• Olive oil
• 6 medium, yellow potatoes, peeled and cut into 2 cm pieces
• Salt
• 250 g frozen artichoke pieces (if whole, cut in quarters)

 

 

 

 

Method

Soak the steak in a bowl of cold water for 10 minutes. 

 

Dry the potato pieces on paper towels. Mix them with salt and a couple

of tablespoons of olive oil. 

 

Heat a griddle pan and when hot add a tablespoon of olive oil.

Pour the water off the steak and while still dripping water put on the

hot griddle. Press down on the steak to ensure all surfaces brown

(it should hiss and steam furiously). Time 2 minutes.

 

Turn the steak 90 degrees (not over) and press down. Cook 2 minutes. Turn the steak over and repeat the same process.

Move the steak to a heavy based baking dish and surround it with

the potatoes. Cook in the centre of a 170° C oven for 30 minutes.

Remove from the oven and stir the potatoes.

Add the artichoke hearts. 

 

Cook the steak another 15 minutes for medium/rare or until the way

you like it. Remember that it continues to cook in its own heat after removing from the oven. Remove steak to a plate to catch the juices

and allow it to rest and tenderize, for at least 15 minutes. 

 

Roast the potatoes and artichokes until golden and tender. 

To carve the meat; stand the T-bone on its base, slip a sharp slicing knife down each side of the upright bone and along the chine bone to remove the two fillets.Slice the meat thinly across the grain.

 

Serve with the juices and the vegetables. 

 

© Copyright Elise Pascoe 2008 

 

Note: The green vegetable in the above images is called agretti or monks’ beards. I have never seen it in Australia. If you know of anyone growing it commercially in Australia, please email me elisepascoe@cookingschool.com.au