Rob Gentile's Bistecca Alla Fiorentina

Rob Gentile's Bistecca Alla Fiorentina

With Carciofi Alla Romana, Tuscan Fettunta, and Rapini All’Aglio, Olio e Peperoncini
Beef, Limited Edition
Chef Robert Gentile presents a truly remarkable limited edition Chefdrop straight from the hills of Tuscany starring a 2.5″ cut thick Bistecca Alla Fiorentina clocking in at just shy of 3 pounds, seasoned beautifully with Tuscan Salt, Pepper, and Tuscan Olive Oil. Complimenting the Steak are Carciofi Alla Romana, fresh sliced Tuscan Fettunta with Roasted Garlic and Olive Oil (don’t dare call this garlic bread though), and Rapini All’Aglio, Olio e Peperoncini. Mangia Bene!

Looking to add some hand selected wine to your Drop? Add on two distinct organic Chianti Classico (DOCG) wines: The 2018 Fontalpino and 2018 Querciabella.
Serves 4-6
•   Full Prep
•   Ready in 40 Minutes




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  • 1 2.5″ Cut Thick Fiorentina Steak
  • 12pc Sous Vide Artichokes
  • 1pc Fresh Focaccia
  • 40g Tuscan Salt
  • 500mL bottle Tuscan Olive Oil
  • 1 bunch Rapini, blanched
  • 4oz Bomba Garlic Dressing
  • 1 head Roasted Garlic

WINES (optional):

  • 2018 Querciabella Chianti Classico (DOCG)
  • 2018 Fontalpino Chianti Classico (DOCG)


Make sure you’ve got a Grill, a Grill Brush, a Rag or Paper Towel, a Probe Thermometer, 2 Medium Mixing Bowls, a Baking Tray, a Small Bowl, and a Spoon. It is also a good idea to have some cooking staples on hand like Olive Oil, Kosher Salt or Sea Salt, and Pepper for seasoning. Now, let’s get cooking!



Note: Optional reverse sear method at bottom of recipe.

1. Remove Steak from vacuum pack bag at least 1 hour before cooking to allow to come up to room temp.

2. Turn grill on high heat and leave to preheat for at least 10 minutes. If using a charcoal grill, allow to preheat with venting at 50% open for 30 minutes or until it reaches 500° F.

3. Season Steak with Tuscan Salt, Pepper and a small amount of Tuscan Olive Oil before grilling.

4. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill, and using a rag or paper towel, rub the grill with some oil. Reduce the heat to medium and lay the Steak on the grill.

5. After 3-5 minutes, give the Steak a quarter turn on the same side (do not flip). This will give the Steak a nice cross hatch. Make sure to spray grill with water any time you get flame flair up to prevent any charring.

6. After 3-5 minutes, flip the Steak over onto the other side. After another 3-5 minutes, give the Steak another quarter turn for cross hatch on this side. To check the steak, use a probe thermometer (see bottom of recipe for temperature guidelines).

7. Remove the Steak once it has reached its preferred temperature. Allow to rest on cooling rack while you finish the ArtichokesRapini & Focaccia.

8. When Steak is rested and sides are ready to serve, return to the grill for a quick reheat before carving. Finish with Tuscan Salt and ramekins of Tuscan Olive Oil for dipping.


1. Remove Artichokes from the vacuum pack bag and drain off any excess liquid. They are ready to grill straight away.

2. Grill cut side down for 3 minutes, then quarter turn for the same cross hatch as the steak.

3. Finish on the back side for colour, then remove and place in a medium sized mixing bowl ready for marinade.

4. Toss Artichokes with Tuscan Olive Oil and season with salt and pepper.

5. Serve straight away.


1. The Rapini also come ready to grill. Lay across the grill horizontally so they do not fall through the cracks.

2. Allow to char gently for 3 minutes, then flip once.

3. Once they have some colour on both sides, remove straight to a medium sized mixing bowl and toss with desired amount of Bomba Garlic Dressing (spicy). Season with salt and pepper.

4. Serve straight away warm, spooning more of the Bomba Garlic Dressing over top if desired.


1. Cut loaf into about 1” thick slices and lay out on a baking tray.

2. Squeeze the Roasted Garlic bulbs out of their head and mash up in a small bowl with some Tuscan Olive Oil and a spoon.

3. Season the Focaccia lightly with salt, pepper, and Tuscan Olive Oil.

4. Grill the Focaccia slices for colour and crispiness on each side for 2-3 minutes.

5. Remove from the grill, and while hot, spread Garlic and Tuscan Olive Oil spread over each slice.

6. Serve straight away.


Medium Rare – 130°F to 135°F / 55°C to 57°C
(remove and rest at 120°F to 125°F)

Medium – 140°F to 145°F / 60°C to 63°C
(remove and rest at 130°F to 135°F)

Medium Well – 150°F to 155°F / 65°C to 69°C
(remove and rest at 140°F to 145°F)


1. Remove Striploin side from the bone, cutting down from the bone tip point to larger vertebrae bone. Slice Striploin side horizontally and reassemble on a platter with bone.

2. Next, remove Tenderloin side from the bone, cutting down from bone tip point to larger vertebrae bone. Slice Tenderloin side horizontally and reassemble on a platter with bone.


Make sure you’ve got a Wire Rack, a Rimmed Baking Sheet, a Thermometer, and Salt and Pepper, Now, let’s get cooking!

A good thermometer is absolutely essential for this process.

The process of reverse-searing is really simple: season a roast or a thick-cut steak (this method works best with steaks that are at least 1.5-2” thick). Arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low heat oven – between 200°F and 250°F (93°C and 120°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half of the burners on. Cook it until it’s about 10°F to 15°F below your desired serving temp (see chart above). Remove the steak and sear it in a ripping-hot skillet or on a grill that’s as hot as you can get it.

Then dig into the best-cooked steak you’ve ever had in your life.

Want it broken down step by step? Okay, here goes:

1. Season the Steak

Season your thick-cut steak generously with salt and pepper on all sides, then place the steak on a wire rack set in a rimmed baking sheet. If you’re cooking the steak on a grill, skip the rack and pan.

For even better results, refrigerate the steak uncovered overnight to dry out their exteriors.

2. Preheat the Oven

Preheat the oven to anywhere between 200°F and 250°F (93°C and 120°C). The lower you go, the more evenly the meat will cook, though it will take longer. If you have a very good oven, you can probably set it even lower than this range, but many ovens cannot hold temperatures below 200°F very accurately.

If you’re doing this outdoors, create a two-zone fire by banking a chimney of coals under one side of the grill, or turning on only half the burners of a gas grill. Cover the grill and let it preheat.

3. Slow-Cook the Steak

Place the steak – baking sheet, rack, and all – in the oven, and roast until the steak hits a temperature about 10°F to 15°F below the final temperatures at which you would like to serve the meat. A good thermometer is absolutely essential for this process.

If using the grill, just place the steak directly on the cooler side of the grill, allowing them to gently cook via indirect heat. Timing may vary depending on the exact temperature that your grill is maintaining, so use the thermometer and check frequently.

4. Now Grill the Steak as per the Prep Instructions Above

Rob Gentile

Executive Chef