For best results, use a high-quality porterhouse steak from a reputable butcher. The quality of the meat is crucial for this recipe. Allowing the steak to rest at room temperature before cooking ensures more even cooking. Do not overcrowd the grill. Maintain high heat for optimal searing. A meat thermometer is your best friend! For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Don't be afraid of a good sear! A dark, flavorful crust is essential for Bistecca alla Fiorentina. Serve immediately after carving to enjoy the steak at its peak flavor and tenderness.
Bistecca alla Fiorentina (Tuscan Porterhouse)
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS57
Experience the rustic charm of Tuscany with this magnificent porterhouse steak, a tribute to Italian culinary simplicity. The key lies in the quality of the meat and a few, carefully chosen ingredients that elevate the steak's natural flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol63 mg
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Fiber1 g
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Protein18 g
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Saturated Fat10 g
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Sodium104 mg
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepThoroughly pat the porterhouse steak dry with paper towels. This will help achieve a beautiful crust. (5 minutes)
02
StepEvenly press the finely chopped rosemary onto both sides of the steak, ensuring it adheres well. Place the steak on a plate, uncovered, and allow it to rest at room temperature. (1 hour)
03
StepPrepare an outdoor grill using hardwood charcoal, such as hickory or oak. Allow the coals to burn until they are white-hot and glowing, creating an intense heat. Ensure the grill grates are clean. (30 minutes)
04
StepLightly brush or rub the porterhouse steak with the extra virgin olive oil, coating it evenly. Season generously with sea salt and freshly cracked black pepper. (2 minutes)
05
StepCarefully place the steak onto the hot grill. Cook for 5 to 8 minutes per side, or until a dark, golden-brown crust forms. Adjust cooking time based on the thickness of the steak and desired internal temperature. Use a meat thermometer to ensure accuracy. (10-16 minutes)
06
StepOnce cooked, transfer the steak to a clean platter and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)
07
StepTo serve, carve the steak: separate the tenderloin and strip steak from the bone. Trim any excess fat, if desired. Slice the tenderloin against the grain into 1/2-inch thick slices. Slice the strip steak against the grain into 1/4-inch thick slices. Arrange the slices artfully around the bone on the serving platter. Garnish with fresh lemon wedges and a sprinkle of sea salt.
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Reva Schmeler
Apr 23, 2025This recipe is fantastic! The steak was perfectly cooked and the flavors were amazing.
Lori Reynolds
Jan 25, 2025Best steak I've ever made! Thank you for the detailed instructions.
Margret Dach
Dec 10, 2024The resting period is so important! My steak was so juicy and tender.
Hillard Botsford
Oct 17, 2024The rosemary and sea salt combination is genius. I'll definitely be making this again.
Yazmin Gerhold
Oct 13, 2024I used a cast-iron skillet and it worked great. The steak had a beautiful crust.