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Bistecca alla Fiorentina (Tuscan Porterhouse)

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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2309.2 kcal

Equipment

  • 1 Outdoor Grill Preferably charcoal for authentic flavor.
  • 1 Tongs Heavy-duty for handling a large steak.
  • 1 Plate or Platter For marinating and resting the steak.
  • 1 Sharp Carving Knife Essential for clean slices against the grain.
  • 1 Cutting Board With a juice well, if possible.

Ingredients
  

Main

  • 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
 

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

For an authentic Bistecca, ingredient quality is paramount. Seek prime or choice porterhouse, and a robust Tuscan olive oil. Hardwood charcoal is key for the signature smoky flavor and intense searing, creating that coveted dark, golden crust. Ensure your grill is screaming hot. Do not overcrowd. Crucially, let the steak rest sufficiently (10-15 minutes) after grilling; this allows juices to redistribute, ensuring a tender, flavorful bite. Slice against the grain for maximum tenderness. A final squeeze of fresh lemon brightens the rich meat. Consider a touch of fresh black pepper just before serving.