Bistecca alla Fiorentina (Tuscan Porterhouse)

Name: Bistecca alla Fiorentina (Tuscan Porterhouse)
Prep time: 5 min
Cook time: 10 min
Total time: 85 min
Ingredients: 4 sprigs fresh rosemary, chopped; 1 (2 1/2 pound) choice or prime porterhouse steak; 3 tablespoons Tuscan olive oil; Moist, grey sea salt and freshly cracked pepper to taste; 6 lemon wedges

4.6

(19)

14 Reviews

6 Photos

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!

Recipe by eat!

Updated on October 9, 2022

close up view of Bistecca alla Fiorentina with a red pepper sliced and fresh herbs on a colorful plate

6

Prep Time:

5 mins

Cook Time:

10 mins

Additional Time:

1 hrs 10 mins

Total Time:

1 hrs 25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Directions

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.

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
30g	Fat
2g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 346
% Daily Value *
Total Fat 30g	38%
Saturated Fat 10g	49%
Cholesterol 63mg	21%
Sodium 104mg	5%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	3%
Protein 18g
Vitamin C 11mg	53%
Calcium 16mg	1%
Iron 3mg	17%
Potassium 232mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.