Jul 14 2026
Restaurants›Vito’s Chop House›21 Day Dry Aged Bistecca Alla Fiorentina Recipe

21 Day Dry Aged Bistecca Alla Fiorentina Recipe

Inspired by Vito’s Chop House
Time21m
Serves4

Make 21 Day Dry Aged Bistecca Alla Fiorentina Recipe in just 21m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Aging Process

Serving Garnish

Method

Preparation for Dry Aging

  1. 1

    Select the Steak

    Choose a high-quality bone-in ribeye steak, weighing approximately 2 kg. Ensure it has a good amount of marbling and is fresh.

  2. 2

    Apply Salt

    Generously coat the steak with kosher salt, approximately 100 grams. Massage it into the meat, ensuring it covers all exposed surfaces.

  3. 3

    Wrap the Steak

    Wrap the salted steak in cheesecloth to protect it during the aging process. Ensure it is tightly wrapped to prevent moisture loss.

  4. 4

    Prepare the Dry Aging Fridge

    Set your dry aging fridge to a temperature between 0°C to 2°C and a humidity level of around 80%. Place a fan inside to maintain air circulation.

  5. 5

    Aging the Steak

    Place the wrapped steak on a rack inside the dry aging fridge. Allow it to age for 21 days, checking occasionally for any signs of spoilage.

Cooking the Steak

  1. 6

    Remove and Unwrap

    After 21 days, carefully remove the steak from the fridge and unwrap it from the cheesecloth.

  2. 7

    Trim the Steak

    Trim off any dried or hard edges of the steak to reveal the tender meat inside.

  3. 8

    Season the Steak

    Coat the steak with freshly cracked black peppercorns, using about 1 tablespoon. Ensure it is evenly distributed on both sides.

  4. 9

    Grill the Steak

    Preheat your grill to high heat. Place the steak on the grill and cook for about 6-8 minutes on each side for medium-rare, or until the desired doneness is achieved.

  5. 10

    Rest the Steak

    Once cooked, remove the steak from the grill and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.

  6. 11

    Garnish and Serve

    Garnish with fresh rosemary sprigs and sprinkle sea salt to taste. Serve the steak sliced, ideally with a side of grilled vegetables or a simple green salad.

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