Bistecca alla Fiorentina (Tuscan Porterhouse)11 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 1 hr 25 min
“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!” - by eat!
Original recipe yields 6 servings
- Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
- Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
- Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
- 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.
- 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.
Amount Per Serving (6 total)
- 346 cal
- 29.6 g
- 1.5 g
- < 1%
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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..." See more 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 ..." See moreroasted red potatoes, a garden salad with a light vinaigrette dressing and a good glass of wine- this meal definitely rivaled any restaurant."
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