Recipe courtesy of Mark Vetri

Bistecca Fiorentina

  • Level: Easy
  • Total: 41 min
  • Prep: 20 min
  • Inactive: 7 min
  • Cook: 14 min
  • Yield: 2 to 4 servings
Share This Recipe

Ingredients

1 cup cubed pork fatback

6 cloves of garlic

2 sprigs rosemary

1 (24 to 28-ounce) bone-in rib-eye steak

Salt and pepper

Directions

  1. Put the fatback, garlic, and rosemary into a food processor and blend until it is the consistency of toothpaste.
  2. Tie the rib in the correct way so that it is tight and will cook evenly.
  3. Rub the fat mixture all over the meat and season with salt and pepper. Place it on a very hot grill. Cook the steak on 1 side for about 8 minutes. You can move it around a little bit to find the right heat. Turn it over and cook it a little bit less on the other side, about 6 minutes.
  4. When it is finished, take it off the grill and let it rest for 5 to 7 minutes. This allows the blood to circulate and allows the juices to distribute evenly.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.