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Bistecca alla Fiorentina (Tuscan Porterhouse)
Bistecca alla Fiorentina (Tuscan Porterhouse)
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Tuscan steak with Chianina cattle, known for tenderness and flavor, showcases simplicity with olive oil, rosemary, and salt to enhance the grilled meat's rich taste.
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
Instructions:
  • Coat both sides of porterhouse steak with chopped rosemary, set on a plate, and let it marinate at room temperature for 1 hour.
  • Fire up the grill with hickory hardwood charcoal. Once the coals are glowing white, set the grill to high heat.
  • Coat steak with a delicate touch of olive oil, then generously season with sea salt and pepper to your liking.
  • Grill the steak until a dark, golden brown crust forms, about 5 to 10 minutes per side based on thickness. Transfer to a platter and let it rest for 10 minutes before serving.
  • When serving, gently detach the two meat pieces from the bone and place the bone back on the serving platter. Trim excess fat from the round (tenderloin) steak, cut it into 6 equal slices on a diagonal, arrange them in a fan shape next to the bone. Thinly slice the rectangular (loin) steak, also on a diagonal, and fan out on the opposite side of the bone. Finally, decorate the platter with lemon wedges and a sprinkle of sea salt for an extra touch.

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