Experience the heart of Tuscany with this legendary Bistecca alla Fiorentina. This isn’t just a steak; it’s an event. A massive, thick-cut Porterhouse steak is grilled over searing hot coals, seasoned simply with salt, and served rare. The philosophy is one of purity: the incredible quality of the beef is the star. This recipe shows you how to honor that tradition for an unforgettable, rustic, and deeply flavorful steak experience.
Recipe Summary (Serves 4-6):
Prep Time: 5 minutes (+ 1 hour to come to room temp)
Cook Time: 15-20 minutes
Ingredients: 1 very thick-cut Porterhouse steak (at least 3 inches thick, 3-4 lbs / 1.5 kg), coarse sea salt, coarse black pepper, high-quality extra virgin olive oil, lemon wedges for serving.
Instructions:
Prep Steak: Let the steak sit at room temperature for at least 1 hour. Do not season it yet.
Prepare Grill: Get a charcoal grill extremely hot. The coals should be white and glowing.
Grill: Place the steak on the hottest part of the grill. Cook for 5-7 minutes per side for a classic rare/medium-rare. Do not move it or press on it.
Cook the Bone: Stand the steak up on its bone and cook for another 2-3 minutes to heat the T-bone.
Rest & Season: Remove the steak from the grill and let it rest on a wooden cutting board for 10-15 minutes. Now, season it generously with coarse sea salt and black pepper. Drizzle with olive oil, carve, and serve with lemon wedges.
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#BisteccaAllaFiorentina #FlorentineSteak #ItalianFood #Steak #Grilling #TuscanFood #BeefRecipe #HowToGrill #CharcoalGrill #Porterhouse
Bistca al Florentina. Primal, perfect, purely Italian.
Dining and Cooking