Bistecca alla Fiorentina (Tuscan Porterhouse)

Bistecca alla Fiorentina (Tuscan Porterhouse)

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"This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!"

Ingredients 1 h 25 m {{adjustedServings}} servings 346 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  2. Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  3. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  4. Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  5. To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
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  • Notes
  • Bistecca Fiorentina is normally served rare or medium-rare. If you prefer your steak more well done, cook as stated to form the crust, then place onto a cooler part of the grill, and continue cooking to desired doneness.
  • If you do not wish to fire up the grill, this steak may also be cooked under the broiler, otherwise following the directions and times in the recipe.
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Reviews 11

  1. 14 Ratings


Most important to great bistecca is not so much the seasoning, which is minimal, but a good piece of meat and someone who knows how to cook it properly. Hubs managed both. I've had steak prepared this way all my life, but always in a skillet, not on the grill. Hubs resisted, since he has his tried and true seasoning for grilled steaks, but he admitted he liked this. Seasoning is typically just olive oil, a good grey sea salt and pepper. Rosemary, lemon and sometimes garlic are options I skipped. A simple garnish of arugula and some grilled potatoes with thyme finished the steak perfectly. I loved this, but then again, as an Italian gal who is quite familiar with this, I may just be a little biased!


This steak was fabulous! I love fresh rosemary and when paried with a good cut of steak the result is out of this world. I highly recommend cooking this on charcoal if you can. We served this with roasted red potatoes, a garden salad with a light vinaigrette dressing and a good glass of wine- this meal definitely rivaled any restaurant.

Spunky Buddy

I'm pretty fixed and rigid when it comes to how I like my steak prepared, but this is a deviation I don't mind repeating. The wonderful Italian flavors of rosemary, sea salt, pepper and olive oil are subtle, and actually enhance the flavor of the meat.