Restaurants›FIGO Brentwood›Bistecca Alla Griglia Recipe

Bistecca Alla Griglia Recipe

Inspired by FIGO Brentwood
Time1h 35m
Serves2

Make Bistecca Alla Griglia Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak and seasoning

Finishing and garnish

Method

Steak and seasoning

1

Bring to room temperature

Remove the steak from the refrigerator 45–60 minutes before grilling and pat dry with paper towels. This helps even cooking and promotes a good sear.

2

Season

Rub the steak all over with 1–2 tablespoons of the olive oil. Generously season both sides and the edges with kosher salt (about 1.5 tbs total) and freshly ground black pepper. If using, sprinkle the garlic powder evenly. Press the seasonings into the meat so they adhere.

3

Preheat grill

Set up a hot two-zone fire on a gas or charcoal grill: one side very hot for searing, the other at medium for finishing (target grate temperature 500–600°F / 260–315°C for searing). If using a cast-iron pan, preheat it until smoking hot.

4

Sear the steak

Brush the hot grate lightly with oil. Place the steak directly over the hottest zone and sear without moving for 2–3 minutes to develop a deep crust. Rotate 45 degrees and sear another 1.5–2 minutes to create cross-hatch grill marks. Flip and repeat on the second side (2–3 minutes, then rotate and 1.5–2 minutes) until a crust forms on both sides.

5

Finish to temperature

Move the steak to the cooler side of the grill (indirect heat) and continue cooking until the internal temperature reaches your target: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the thickest part avoiding bone. Typical finishing time for a 1–1.5 lb bone-in steak after sear: 6–12 minutes depending on thickness.

Finishing and garnish

6

Baste with herb butter

While the steak rests, melt the unsalted butter with the remaining 1 tbs olive oil in a small skillet over medium heat. Add the smashed garlic cloves, rosemary and thyme and gently baste for 1–2 minutes until fragrant. Spoon the herb butter over the resting steak to infuse flavor.

7

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest 8–12 minutes (larger steaks may need up to 15 minutes). Resting redistributes juices and finishes carryover cooking (~5–10°F).

8

Slice and serve

Slice the steak against the grain into thick slices. Spoon any accumulated juices and the herb butter over the slices. Serve with lemon wedges on the side for optional brightening. Garnish with the rosemary and thyme sprigs if desired.