Steak Florentine with Cacio e Pepe Recipe
Steak Florentine with Authentic Italian Cheese and Pepper Pasta
Bistecca alla Fiorentina con Cacio e Pepe
Submitted By: Taz

Steak Florentine:
Ingredients:

2 ½ - 4 inch thick Porterhouse Steak (apx 3-3 ½ lbs)
2 Tbs Olive Oil
3 Tbs Unsalted Butter - softened
1 sprig Fresh Rosemary
1 sprig fresh Thyme
½ sprig Fresh Sage
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-GARNISH-
Sea Salt Flakes OR Coarse Sea Salt 
Coarse Ground Black Pepper

Preparation:
  1. Season all sides of the steak generously with salt and pepper to taste - Set aside at room temperature for 1-2 hours (you can loosely wrap, refrigerate, and allow to sit for up to 5 days for a deeper flavor and if you have time - just remove from refrigerator at least 1 hour before cooking)
  2. Heat the olive oil and butter in a large skillet over medium-high heat until just beginning to smoke and the butter begins to brown
  3. Carefully add the steak and allow to sear, flipping every 20-30 seconds, until a golden brown crust begins to develop (apx 3-5 minutes depending on thickness of steak)
  4. Add the herb sprigs and continue to cook basting with the foaming butter and herbs (flipping occasionally) until an instant read thermometer registers 120 ºF*
  5. Transfer the steak to a cutting board, platter, or sheet pan and loosely tent with foil - Allow to rest 5 minutes
  6. Carve the filet and strip steaks off the bone - Slice each across the grain and arrange on a serving platter and garnish with the sea salt flakes and coarse ground pepper on the side
  7. Serve with grilled vegetables, simply dressed arugula salad, and/or a simply dressed pasta (i.e. Cacio e Pepe, Aglio e Olio, or Pasta All'aglio)
* Bistecca alla Fiorentina is traditionally cooked to rare in the middle with a good caramelized crust to
   showcase the flavor of the meat - If rare is not your thing, feel free to cook longer to your desired
   doneness: 130ºF for medium rare, 140 ºF for medium, 150 ºF for medium well, 160 ºF for well... Its
   your meal and no one is going to judge you

Cacio e Pepe:
Ingredients:

1 lb Dried Tonnarelli OR Spaghetti alla Chitarra OR Spaghetti
2 tsp Fresh Ground Black Pepper
3 Tbs Unsalted Butter
2 Cups Pecorino Romano Cheese - finely grated
16 Cups (4 quarts / 1 Gallon) Water 
1 ½ Tbs Kosher Salt

Preparation:
  1. Bring the water to a boil in a large pot over high heat
  2. Once a boil has been achieved, add the salt and stir until fully dissolved
  3. Add the pasta and allow to cook 2 minutes less than package directions (6-9 minutes) until slightly 'harder' than al dente
  4. When your pasta is about 3 minutes from being ready, place a large skillet over high heat and add the pepper - Allow to roast until very fragrant (apx 30 seconds)
  5. Add about half a ladle (4 oz.) of the pasta water to the skillet and continue to cook (stirring constantly) until most of the water is evaporated (apx 30-45 seconds)
  6. Add another half a ladle (4 oz.) of the pasta water, the butter, and the grated cheese - Stir vigorously until creamy (add a bit more pasta water as necessary) - Take off the heat while you drain your pasta
  7. By this point, your pasta should be cooked to slightly 'harder' than al dente -Transfer a couple of ladles of the pasta water to a small bowl and drain your pasta
  8. Return the pepper/cheese sauce to the heat and add the drained pasta - Gently stir and toss until thoroughly combined and sauce has slightly thickened (add a bit of the reserved pasta water as necessary) - NOTE: Sauce should be creamy in consistency NOT watery and NOT 'dry' - make sure that everything stays relatively hot during the last steps or the sauce will 'seize' if the cheese gets too cool
  9. Transfer to serving plate(s) and garnish with a bit of extra grated or shaved pecorino romano and a grind of pepper - Serve hot as part of any Italian meal

* You can obviously use fresh pasta for this (or any) pasta dish if you desire but I find that the extra
   cooking time needed for dried pasta (along with its long shelf life making it easy to keep on hand)
   makes meal preparation a little easier simply because the extra time without having to 'watch the pot'
   gives a little 'wiggle room' to accomplish other tasks that may be required to bring the meal to the table

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