Bistecca alla Fiorentina

Name: Bistecca alla Fiorentina
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Porterhouse Steak, 5-6 cm thick; ideally Chianina; 2 tsp Coarse Sea Salt; 1 tbsp Extra Virgin Olive Oil; 1/2 tsp Pepper (Black), freshly ground; 1 Lemon, cut into wedges; 1 sprig of Rosemary

Bistecca alla Fiorentina is a simple, rustic Tuscan steak showcasing a thick porterhouse seared over very high heat until charred on the outside and tenderly rare inside. The meat is served simply—finished with good olive oil, a squeeze of lemon and a hint of rosemary—to let the beef’s flavor shine. It’s dramatic, minimal, and perfect for sharing straight from the bone.

Bistecca alla Fiorentina is a simple, rustic Tuscan steak showcasing a thick porterhouse seared over very high heat until charred ... Show more

Traditional Italian Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

50 min

Price

5,40 €

Calories

378 kcal

low calorie

quick

gluten free

high protein

Method

Dry the steak

Pat the Porterhouse Steak very dry with paper towels and let it sit at room temperature for 20 minutes while you heat a grill or grill pan to very high heat.

Grill over high heat

Brush the steak lightly with the Extra Virgin Olive Oil, lay it on the hot grate, and grill for 6 minutes on the first side without moving it. Flip it once with tongs, then grill for 6 minutes more until the outside is deeply browned and the center is still rare.

Rest and season

Transfer the steak to a board and let it rest for 10 minutes. Sprinkle the crust with the Coarse Sea Salt and freshly ground Pepper (Black), then finish with a light drizzle of extra virgin olive oil.

Slice and serve

Cut the Lemon into wedges, carve the meat away from the bone, and slice each section against the grain. Arrange the steak on a warm platter and finish with the Rosemary sprig and lemon wedges on the side.