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Published August 23, 2022. This post may contain affiliate links. Please read my disclosure policy.
Meet the king of all steaks, Bistecca Alla Fiorentina Recipe. Seasoned 3-pound porterhouse steak grilled to perfection and brushed with butter and fresh herbs.
Also known as Florentine Steak, this large cut of meat has been a traditional dish served for years across Italy and Italian restaurants in the US.
Bistecca Alla Fiorentina
This is a classical Italian recipe that you’ll see at any traditional Italian restaurant. The Bistecca Alla Fiorentina is a huge 2 ½ to 3-pound porterhouse steak with a New York strip steak on one side and a filet mignon on the other.
It was originally founded in Florence, Tuscany, and to be true to this recipe. It must feature the porterhouse steak. Anything else strips it of its authenticity. Classically it’s seasoned with salt, brushed with olive oil, and grilled. That’s it. I, of course, changed this recipe up a little bit just to put my little touch on it.
- Steak – You will need a 2 to 3-pound bone-in porterhouse steak.
- Herbs – I like to use a combination of fresh rosemary, sage, and thyme.
- Seasonings – In addition to salt and pepper, you can use a little granulated garlic and onion to enhance the flavor.
- Fat – You will need some good olive oil and unsalted butter for this recipe.
How to Grill Bistecca Alla Fiorentina
I’ve been grilling meat since the first restaurant I worked in 25 years ago, and I’ve changed how I like it cooked over the years. I’m a rare + guy these days, so I’m grilling this for just a few minutes per side.
Classically Florentine steak is grilled over the open flame, but it’s ok to do it in a grill pan or even just a big cast-iron skillet.
Make the baster by wrapping the fresh herbs up in butcher’s twine.
Next, brush both sides of the steak with olive oil.
Season the steak on both sides with salt, pepper, onion, and garlic granules.
Make sure your griddle is hot before placing down your meat, and cook it for 4-6 minutes per side for a beautiful rare steak. If you like more of a medium-rare internal temperature, then add 2 minutes per side when cooking.
While the meat is cooking, be sure to baste it with the butter and brush it with the fresh herbs for just an awesome little added touch to this recipe. Once the steak is done, let it rest for 3 to 4 minutes.
Serving a Florentine Steak is as simple as brushing it one last time with the butter and herbs and carving the cuts of steak away from the bone. Slice the strip steak and filet mignon away from the T-bone and then slice those cuts on a bias and serve it all next to the bone for a cool rustic look.
Make-Ahead and Storage
Make-Ahead: This steak is meant to be eaten as soon as it is done cooking.
How to Store: You can keep this covered in the refrigerator for up to 4 days. Cover and freeze it for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and serving.
How to Reheat: When reheating any piece of meat, it will raise the internal temperature. Re-sear it in a hot pan with lightly smoked oil or on a hot grill until warm.
chef notes + tips
- You can use different herbs than what I used for brushing the Florentine steak.
- For sure, try cooking this on an open flame grill.
- You can purchase up to a 3-pound or 3″ thick steak for this.
My Favorite Steak Recipes
- Grilled Carne Asada Steak Fajitas
- Grilled T Bone Steak Recipe
- Steak Frites Recipe with Lemon Butter
- Bone-In Ribeye Steak Recipe
- Chopped Steak Recipe
Bistecca Alla Fiorentina Recipe (Florentine Steak)
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 1 tablespoon of sea salt
- 1 teaspoon of pepper
- 2 tablespoons of olive oil
- 2 ½ to 3- pound porterhouse steak
- 2 sprigs each of fresh rosemary, sage and thyme wrapped with butchers twine at the root end.
- 3 tablespoons of melted unsalted butter
- In a small bowl, mix together the onion powder, garlic powder, salt, and pepper and set aside.
- Brush the olive oil all over the porterhouse steak, then season it generously with the spice blend you just made.
- Place the steak on a hot grill 450° to 550°) or griddle pan and cook for 4 to 6 minutes per side for a rare internal temperature. Add 2 to 3 minutes of cooking time per side for medium-rare internal temperature.
- Once you flip the steak for the first time, begin to baste it by dipping the herbs in the melted butter and brushing the steak with them.
- Once the steak is done cooking, let it rest for 3 to 4 minutes before carving the strip and filet mignon away from the bone and slicing them.
- Serve warm.