Bistecca alla Fiorentina (Tuscan Porterhouse)

Rating: 4.58 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.

    Advertisement

  • 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:
345.8 calories; 18.2 g protein; 1.5 g carbohydrates; 62.8 mg cholesterol; 104.4 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

naples34102
Rating: 5 stars
08/03/2009
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 prepared this 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! Read More
Helpful
(57)
19 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
Rating: 5 stars
08/03/2009
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 prepared this 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! Read More
Helpful
(57)
Jillian
Rating: 5 stars
04/21/2010
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 with roasted red potatoes a garden salad with a light vinaigrette dressing and a good glass of wine- this meal definitely rivaled any restaurant. Read More
Helpful
(35)
Spunky Buddy
Rating: 4 stars
09/11/2011
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 oil are subtle and actually enhance the flavor of the meat. Read More
Helpful
(27)
Advertisement
Granola Gary
Rating: 4 stars
04/09/2008
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 that I omit the rosemary and use ground hemp and flax seeds to coat the steak. The smell of this steak on the grill raises eyebrows sometimes but it's a good way to make friends. Read More
Helpful
(14)
Mario Grazia Italian Chef
Rating: 4 stars
04/08/2011
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. Read More
Helpful
(7)
Kitchen QB
Rating: 5 stars
05/18/2009
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 in the herbs while it sat at room temperature. I still brushed the steak with a little olive oil before grilling however I used adobo seasoning (salt and seasoning blend) since I didn't have any grey sea salt on hand. It turned out to be one of the best I have ever had. The perfect grill marks made it visually appealling as well. I will definitely be making this one again...over and over.... Read More
Helpful
(7)
Advertisement
3Horses
Rating: 4 stars
11/12/2009
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. Read More
Helpful
(6)
kat
Rating: 5 stars
06/16/2008
Fantastic steak We did not have lemon and therefore did not use it but we loved it anyway. Read More
Helpful
(6)
MicheleK
Rating: 5 stars
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 tasted exactly like their's!!! So wonderful!! Thank you for the fantastic recipe!! Read More
Helpful
(6)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 08/07/2020