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My review
Bistecca alla Fiorentina (Tuscan Porterhouse)
4
eat!
"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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Ingredients
1 h 25 m servings 346Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
Read all reviews 13Most helpful
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7/31/2009
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...
4/21/2010
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...
9/11/2011
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...
4/9/2008
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...
4/8/2011
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.
5/18/2009
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...
5/29/2012
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 :)
11/11/2009
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.
10/30/2009
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...