Bistecca Alla Fiorentina Recipe (Florentine Steak)
Meet the king of all steaks, Bistecca Alla Fiorentina Recipe. A seasoned 3-pound porterhouse steak that is grilled to perfection!
Servings: 3
Prep Time: 5 minutesminutes
Cook Time: 12 minutesminutes
Resting Time: 3 minutesminutes
Total Time: 17 minutesminutes
Ingredients
2teaspoonsof onion powder
2teaspoonsof garlic powder
1tablespoonof sea salt
1teaspoonof pepper
2tablespoonsof olive oil
2 ½ to 3-poundporterhouse steak
2sprigs each of fresh rosemary, sage and thyme wrapped with butchers twine at the root end.
3tablespoonsof melted unsalted butter
Instructions
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.
Notes
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.You can use different herbs than what I used for brushing the 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.