Tuscan-inspired bistecca florentina

Want to ramp up steak night? Try adding a homemade burro e acciughe - a rich seasoned anchovy butter that melts into the steak, adding a deep, savoury umami layer. What sets this version apart is the addition of beurre noisette (or "browned butter"), developing rich, nutty flavour that amplifies the steak's natural richness. This recipe comes from chef and owner of Ramona Trattoria & Bar Rocco, Ashley Maree Kent.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Mid

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 500–700 g bone-in porterhouse steak, at room temperature
• Salt and black pepper
• Cooking oil, for drizzling
• 2 rosemary sprigs
• 4 garlic cloves, skin-on
• Rocket leaves, to serve  

For the burro e acciughe

• 500 g softened butter, divided
• 6 anchovies, finely chopped
• 1 lemon, finely zested plus lemon wedges to serve
• ¼ banana shallot, finely chopped
• 1 tsp finely chopped cornichons (pickled baby cucumbers)
• 1 tsp capers
• 4 sprigs flat-leaf parsley, finely chopped

Resting time: 10 minutes

Instructions

1. Preheat the oven to 190˚C (fan-forced). Season the steak well on both sides with salt and pepper. Heat a drizzle of oil in a large, heavy-based frying pan over medium-high heat and sear the steak for 3-4 minutes each side, until golden-brown. Add the rosemary sprigs and garlic cloves to the pan, basting the steak with the fat from the pan. Transfer to the oven and cook for a further 12-15 minutes, or until the internal temperature of the steak registers 52˚C. Remove from heat and allow to rest for 10 minutes. The final resting temperature should be around 56 -57˚C.
2. Meanwhile, make the burro e acciughe. Melt 200g butter in a small saucepan and cook to a nutty-brown, then remove from the heat and allow to cool. Combine the remaining ingredients in a medium bowl and mix well to combine. Once the browned butter has cooled, fold through the seasoned butter.
3. Slice the steak, then serve with the burro e acciughe. Garnish with rocket leaves and lemon wedges.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.