Panino Con Bistecca Alla Fiorentina Recipe

Bring steak to room temperature

Remove the New York strip from the refrigerator 30–45 minutes before cooking so it reaches room temperature for even cooking.

Prepare marinade

In a small bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tsp chopped rosemary, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir to make a loose paste.

Season steak

Pat the steak dry with paper towels. Rub the marinade paste all over both sides and the edges of the steak. Let rest 10 minutes while you preheat the grill (or skillet).

Preheat grill

Preheat a grill to high heat (about 500°F / 260°C) or heat a heavy cast-iron skillet until very hot. Oil the grates or skillet lightly to prevent sticking.

Grill steak

Place the steak on the hot grill or skillet. For medium-rare (recommended for bistecca alla Fiorentina style), cook about 3.5–4 minutes per side for a 1–1.25 in thick strip, turning once. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare before resting. If you prefer medium, aim for 135°F (57°C).

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Then slice thinly across the grain into 1/4-inch (6 mm) slices.

While the steak rests, heat 1 tbs butter and 1 tsp olive oil in a large skillet over medium heat. Add the 2 tsp thinly sliced garlic and cook, stirring, until fragrant and just golden, about 30–45 seconds—do not burn.

Add the 6 cups fresh baby spinach in batches, stirring and tossing until wilted between additions. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp lemon juice. Cook until spinach is fully wilted and any excess liquid has mostly evaporated, about 2–3 minutes. Remove from heat and keep warm.

Preheat a grill pan or the same grill used for steak to medium-high. Spread softened butter evenly on cut sides of the 4 bun halves.

Place buns cut-side down on the grill or pan and toast until golden and slightly charred, about 1–2 minutes. Remove and set cut-side up.

Divide the shredded Pecorino/Parmesan evenly among the toasted bun bottoms (about 1/4 cup per sandwich). If you want a melty cheese layer, put the cheese-topped bun halves under a broiler or on the grill for 30–60 seconds until just melted.

Lay a generous scoop of warm garlic spinach over the cheese on each bun bottom (about 1.5 cups spinach per sandwich, loosely packed).

Fan the sliced steak over the spinach evenly, dividing the slices among the 4 sandwiches. Drizzle each assembled steak layer with about 1/4 tsp olive oil and sprinkle a light pinch of flaky sea salt and a few flakes of crushed red pepper if using.

Place the toasted bun tops on the sandwiches and press gently. Serve immediately while steak is warm and cheese is slightly melted.

Optional: Serve with lemon wedges on the side for an extra bright squeeze over the steak.