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Bistecca alla Fiorentina (Tuscan Porterhouse)

Rated as 4.61 out of 5 Stars

"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!"
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1 h 25 m servings 346
Original recipe yields 6 servings


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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.


  • 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.

Nutrition Facts

Per Serving: 346 calories; 29.6 1.5 18.2 63 104 Full nutrition

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Read all reviews 14
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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 prepare...

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...

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 oi...

This was the recipe that turned me. 34 years as a vegan, and when a neighbor threw this Flinstone steak on the grill, I just lost control. Now, I try to make this every Sunday, my only change is...

My advice is to season with salt only AFTER you have cooked the steak; otherwise, the meat could be hardened. Also, you should not add oil or lemon juice.

I loved this Italian-style steak! I did vary from the recipe slightly in using a combination of finely chopped fresh rosemary and basil. I also coated the steak with spray butter after pressing...

I made this on a gas grill so I can imagine it would have been much better on charcoal, but it was delicious. It's tough to go wrong with porterhouse in my book though :)

I used sirloin because that's what I had, and I forgot the lemon. And my steak was a little tough even rare. I'll try it again. The marinade was delicious.

I used to eat at a little Italian steakhouse that served bistecca...I always loved it. They sadly went out of business (due to family health issues) and I've missed this so much. This recipe tas...