Bistecca Fiorentina: How to Cook it Florence-Style (on the Grill)
A traditional Tuscan delight, Bistecca alla Fiorentina offers a thick, succulent Porterhouse steak grilled to perfection, seasoned with just olive oil, salt, and pepper.
Equipment
- Paper towels
- Grill
- Kitchen tongs
- Cutting board
- Knife
- Meat Thermometers Optional
Ingredients
- 1 Porterhouse steak Porterhouse steak or T-bone steak, about 2.2 pounds (1 kg). Recommended thickness of the fillet should be at least 4 fingers.
- Extra virgin olive oil
- Maldon salt or coarse sea salt
- Freshly ground black pepper
Instructions
- Bring to Room Temperature: Remove the steak from the refrigerator two hours before cooking. Pat it dry with paper towels.1 Porterhouse steak
- Prepare Grill: Preheat your grill. Once the coals have ashed over, the grill is ready.
- Grill the Steak: [If you have a meat probe, it's time to insert it into the thickest part of the fillet] Place the steak on the grill. Cook for 3 to 5 minutes per side, depending on the thickness of the steak. Do not pierce or turn it too often.
- Finish Cooking: If the steak is very thick, stand it on the bone side on the grill for 1-2 minutes. [The meat has reached 118°F, enough for a very rare Fiorentina. For a medium cook, aim for an internal temperature of 125-131°F]
- Let it Rest: Rest the steak on a cutting board for a few minutes to redistribute the juices.
- Serve: Slice the steak, drizzle with extra virgin olive oil, and season with Maldon salt and freshly ground black pepper.Extra virgin olive oil, Maldon salt, Freshly ground black pepper
Notes
- Choosing for Bistecca alla Fiorentina: Look for a porterhouse with a uniformly thick fillet. Avoid ones where the fillet varies significantly in thickness.
- Importance of Marbling: Look for good marbling in the steak, which are tiny white flecks in the meat indicating higher quality beef.
- For a Florentine-style cook, the meat should reach a temperature of 118°F, enough for a very rare Fiorentina. For a medium cook, aim for an internal temperature of 125-131°F.
- Porterhouse Steak Definition: Cut from the short loin, includes both a bone-in strip steak (fillet) and a boneless New York Strip (tenderloin). Known for its flavor, juiciness, and being an expensive cut.
- T-Bone vs Porterhouse: The difference is based on size; porterhouse is larger, taken from the larger side of the tenderloin.
- The key to a perfect Bistecca alla Fiorentina is to not overcook it. Aim for a rare to medium-rare doneness.
- Allow the steak to rest before slicing to ensure it retains its juices.