Bistecca alla Fiorentina (Tuscan Porterhouse)
Bistecca alla Fiorentina, also known as Tuscan Porterhouse, is a classic Italian dish that hails from the region of Tuscany. This iconic steak dish is a centerpiece of Tuscan cuisine and is celebrated for its simplicity and bold flavors. The dish is traditionally made with a thick cut of T-bone steak, which is grilled over a wood fire to achieve a charred and smoky flavor. Bistecca alla Fiorentina is a prime example of the Tuscan approach to cooking, which emphasizes the use of high-quality, local ingredients and minimal seasoning to allow the natural flavors of the meat to shine.
Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Step 1
Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Step 2
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Step 3
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Step 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.
Step 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.
Nutrition Facts (per serving)
346
Calories
30g
Fat
2g
Carbs
18g
Protein
Complement
The origins of Bistecca alla Fiorentina can be traced back to the Renaissance period, when it was a favorite dish among the Medici family and other noble families of Florence. The dish has since become a beloved symbol of Tuscan culinary heritage and is enjoyed by locals and visitors alike. Bistecca alla Fiorentina is best enjoyed rare or medium rare, allowing the tender and juicy meat to shine. It is often served with a drizzle of extra virgin olive oil and a sprinkle of sea salt, showcasing the simplicity and elegance of Tuscan cuisine.
