As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Though it’s usually prepared on an outdoor grill, many of us don’t have year-round access to one, so we came up with this indoor method. It is traditionally topped only with a bit of high-quality olive oil, but here we add a pat of Chianti Butter for extra indulgence. Serve it on a bed of arugula alongside some roasted potatoes and broccoli rabe.
What to buy:
You’ll have to special-order this steak, because it isn’t a typical cut. Order a 2-1/2- to 3-inch-thick porterhouse that weighs in at 2 1/2 to 3 pounds. Traditionally, the meat comes from the Maremmana or Chianina oxen, but make do with whatever high-quality meat your butcher can get for you.
Game plan:
If you have an outdoor grill and want to be authentic, cook this over a very hot flame. If not, try our unconventional method in which you cook the steak directly on the rack of a very hot oven. The onions, placed under the steak, serve only to absorb the meat’s drippings so that your oven doesn’t get smoky; don’t try to eat them—they’ll be charred and bitter.
While a true Tuscan will insist that this dish should only be eaten very rare, or sanguinoso, we know that most people stateside are squeamish about such things. For that reason, we have timed the cooking for medium rare, but stop cooking at 120°F if you are willing to eat the steak rare.
This recipe was featured in our Valentine’s Day story.
Cinco de Mayo
