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Bistecca alla Fiorentina (Tuscan Porterhouse)

By: eat!  
"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!"

Rating: This weblink has been rated 7 times with an average star rating of 4.7 Read Reviews (7)

Rate/Review | 325 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

  1. Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  2. Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  3. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  4. 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.
  5. 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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 346 | Total Fat: 29.6g | Cholesterol: 63mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by naples34102 
Most important to great bistecca is not so much the seasoning, which is minimal, but a good... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by Granola Gary 
This was the recipe that turned me. 34 years as a vegan, and when a neighbor threw this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by Kitchen QB 
I loved this Italian-style steak! I did vary from the recipe slightly in using a combination... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2008 by Merrittorious Supporting Member (Click to learn more about Supporting Membership)
Magnifique! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by 3Horses 
I used sirloin because that's what I had, and I forgot the lemon. And my steak was a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by MicheleK 
I used to eat at a little Italian steakhouse that served bistecca...I always loved it. They... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2008 by kat 
Fantastic steak We did not have lemon and therefore did not use it, but we loved it anyway. MORE

 
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