Florentine Steak (Italian Bistecca alla Fiorentina)

Bistecca alla Fiorentina is an impressive dish of Porterhouse steak done Florentine style. This Florentine steak is a simple recipe, perfect for a summer dinner party. Everything about this dish highlights Tuscan cooking, from its simplicity, to its use of quality ingredients, to the rustic feel of sitting down to a slab of perfectly cooked steak. But, this is no ordinary steak. Traditionally, the meat for Bistecca alla Fiorentina comes from an ancient breed of Tuscan cattle, called the Chianina. This breed of cattle is known for their incredibly flavorful meat.  To highlight the flavour of the meat, the steak is seasoned very simply, just with a little salt and pepper. In addition to being steak from a specific breed of cattle, this steak is also a very specific cut. Instead of inches, Tuscans measure their steak in "fingers", and a good bistecca alla fiorentina will be 3-4 fingers thick. We're talking 2-3" thick, depending on whose fingers you're using. A porterhouse steak is a steak that is actually a combination of two incredibly tender steaks, the strip (better known as a New York Strip) and the tenderloin (also called a tenderloin filet, or simply, a filet). They are connected by a T-shaped bone, which gives this steak it's characteristic shape. Both the strip and the tenderloin are incredibly lean and tender, making the porterhouse a very special steak to cook.

1 porterhouse steak, cut 2-3" thick
1 Tbsp. extra-virgin olive oil
2 tsp. coarse sea salt
2 tsp. black pepper, freshly ground

Remove the steak from the refrigerator at least 1 hour before grilling to let it come to room temperature.

Preheat your grill to a high to medium-high heat.

Brush the steak on all sides with olive oil and season one side with coarse salt and pepper.

Grill the steak, seasoned side down for 5 minutes. Season the second side and flip the steak. Grill on the second side for 5 minutes. Flip the steak again to grill for another 4-5 minutes on the first side. Then, flip the steak a final time.

Using a meat thermometer or instant-read thermometer, insert it into the side of the steak so that it is about center of the strip. Use the temperature to determine how long you need to continue cooking your steak. (120°F for rare, 130°F for medium rare, 140°F for medium – These temperatures take into account that the steak will continue to cook as it rests before serving.)

When the meat is done to your liking, remove it from grill and let it rest for 5 minutes for the juices to settle.

After resting, carve the filet and strip steaks off of the bone. Slice each steak against the grain and arrange it on a serving platter.

Serve with extra coarse salt and pepper, as desired.

Makes 4 servings.