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Lincoln's Bistecca Alla Fiorentina


Chef Benno enters New York's high-profile steak scene.

Arthur Bovino

Bistecca Alla Fiorentina per due at Jonathan Benno's New York restaurant, Lincoln.

The Dry Aged Côte de Boeuf at Minetta Tavern. The Côte de Boeuf in Beef Seven Ways at Má Pêche. The Creekstone Farms 50-day dry-aged sirloin at Marea. For New Yorkers who have checked off steaks like these from New York City's recent highflyers, there's a new steak in town: Jonathan Benno's Bistecca Alla Fiorentina per due at his much-buzzed about restaurant, Lincoln.

The 28-day dry-aged prime black angus sirloin ($90) is brought whole tableside and then dashed off to be carved and plated over a shiny, thin puddle of cipollini agrodolce, Benno's rendition of the traditional Italian sweet and sour sauce. The dish's most interesting feature is the bone marrow sformata, a creamy molded custard replaced in the bone. Ordered medium-rare, the steak arrived tender, juicy, pink and well-seasoned. It's strong, though not likely to be described as the subject of daydream and fantasy.

Lincoln - (212)359-6500- 142 W 65th St, New York, NY, 10023.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Bistecca Alla Fiorentina Recipe – A Holiday Feast with Il Borro

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Mix all ingredients for the marinade together. Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes for a rare steak. If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving. Carve steak along the bone and slice. Season with salt and pepper and serve immediately.


Watch the video: How To Cook Bistecca Fiorentina Florentine-Style Steak (January 2022).