Bistecca with Tuscan Fried Potatoes

By / Food / July 27th, 2021 / 3


  • 2 x 300 gram Beef Sirloin Steaks cut ½” thick
  • 3 large yukon gold potatoes, peeled and cut into ½“x ½” strips
  • 1 – 1 ½ litres of sunflower oil
  • 4 fresh sage sprigs
  • 1 rosemary sprigs
  • 3 cloves of garlic, whole with the skin left on and lightly crushed
  • Extra virgin olive oil
  • Kosher salt
  • Maldon sea salt


  • Generously and evenly season the steaks with kosher salt, 3 – 6 hours before cooking.
  • Place the cut potatoes in a medium sized pot, along with enough sunflower oil to cover the potatoes by a ½ “. There should be at least a 2” space from the oil to the top of the pot in order to avoid boiling over.
  • Fry the potatoes on medium – high heat or at a rapid simmer. Maintain a simmer for 10 minutes, gently move the potatoes around at the 5 and 10 minute mark.
  • Add the sage, rosemary, and garlic cloves. Continue to fry for 5 – 10 more minutes, or until golden and crisp.
  • Using a slotted spoon, remove the potatoes and season with kosher or maldon sea salt.
  • 30 minutes before cooking the steak, remove it from the fridge, pat dry, and allow it rest at room temperature.
  • Heat 2 tablespoons of sunflower oil in a cast iron pan over high heat, until smoking.
  • While the oil is heating, evenly season the steak with kosher salt and black pepper.
  • Gently place the steaks in the hot pan. Fry on each side for 2 ½ minutes.
  • Remove the steak from the heat and allow it to rest for 5 – 8 minutes.
  • Slice the steak against the grain into your desired thickness. Serve, drizzled with extra virgin olive oil, a sprinkle of maldon salt and cracked black pepper.

Chef Daniel Costa is the chef/owner of Corso32, Bar Bricco and Uccellino.

photo credit Anorak Media ( • Instagram photos and videos


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