Recipe 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!"
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fresh rosemary, chopped
1 (2 1/2 pound)
choice or prime porterhouse steak
Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
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!
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.
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.
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.
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....
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.
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bistecca alla Fiorentina (Tuscan Porterhouse)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 266
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