Entrée: Italy – 비스테카 알라 피오렌티나 ▶ Bistecca alla Fiorentina (Tuscan Grilled Porterhouse)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large porterhouse steak (2–2.5 inches (5.08 to 6.35 cm) thick, 2.5–3 lb (1.1–1.4 kg))
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil, plus more to finish
2–3 sprigs fresh rosemary
Lemon wedges to taste
Flaky sea salt to taste (optional)

Show original ingredient measurements

1 large porterhouse steak (2–2.5 inches thick, 2.5–3 lb / 1.1–1.4 kg)
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil, plus more to finish
2–3 sprigs fresh rosemary
Lemon wedges to taste
Flaky sea salt to taste (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring the steak to room temperature for 45–60 minutes; pat dry.
2. Season generously with kosher salt and black pepper; rub lightly with 1 tablespoon (15 ml) olive oil.
3. Preheat a charcoal grill to very hot (or a cast-iron grill pan over high). Have rosemary and lemon ready.
4. Sear the steak 5–6 minutes per side for rare to medium-rare, pressing a rosemary sprig on the meat as it sears to perfume it.
5. Stand the steak upright on the bone 3–5 minutes to warm the center.
6. Rest 10 minutes on a board; slice the loin and filet off the bone, then carve into thick slices.
7. Drizzle with extra-virgin olive oil, squeeze lemon over, and finish with flaky sea salt if using. Serve immediately.

1. Bring the steak to room temperature for 45–60 minutes; pat dry.
2. Season generously with kosher salt and black pepper; rub lightly with 1 tablespoon olive oil.
3. Preheat a charcoal grill to very hot (or a cast-iron grill pan over high). Have rosemary and lemon ready.
4. Sear the steak 5–6 minutes per side for rare to medium-rare, pressing a rosemary sprig on the meat as it sears to perfume it.
5. Stand the steak upright on the bone 3–5 minutes to warm the center.
6. Rest 10 minutes on a board; slice the loin and filet off the bone, then carve into thick slices.
7. Drizzle with extra-virgin olive oil, squeeze lemon over, and finish with flaky sea salt if using. Serve immediately.