Bistecca alla Fiorentina (Tuscan Porterhouse)
Ingredients1 h 25 m servings 346 cals
- 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.
- 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.
Per Serving: 346 calories; 29.6 g fat; 1.5 g carbohydrates; 18.2 g protein; 63 mg cholesterol; 104 mg sodium. Full nutrition
ReviewsRead all reviews 13
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.