📝 About This Recipe
Hailing from the heart of Tuscany, this iconic porterhouse steak is a celebration of simplicity, fire, and high-quality beef. Traditionally sourced from the Chianina cattle, it is defined by its impressive thickness and the ritualistic method of grilling over glowing oak embers. The result is a steak with a deeply charred, salty crust and a buttery, melt-in-your-mouth rare center that embodies the soul of Florentine gastronomy.
🥗 Ingredients
The Star of the Show
- 1 piece Porterhouse Steak (T-Bone) (at least 3 inches thick, weighing 2.5–3 lbs, dry-aged if possible)
Seasoning and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high-quality Tuscan oil preferred)
- 2 tablespoons Coarse Sea Salt (Maldon or Fleur de Sel works beautifully)
- 1 tablespoon Black Peppercorns (freshly and coarsely cracked)
- 3 sprigs Fresh Rosemary (used for aromatics and brushing)
- 2 cloves Fresh Garlic (peeled and lightly smashed)
- 1/2 piece Lemon (optional, for a bright finish)
For the Traditional Side
- 1.5 cups Cannellini Beans (cooked and drained)
- 4 leaves Fresh Sage (for the beans)
- 1 clove Garlic (minced)
👨🍳 Instructions
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1
Remove the steak from the refrigerator at least 2 to 3 hours before cooking. It is crucial that the meat reaches room temperature to ensure even cooking through its thick center.
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2
Pat the steak extremely dry on all sides using paper towels. Moisture is the enemy of a good crust; a dry surface ensures a perfect Maillard reaction.
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3
Prepare a charcoal grill using high-quality hardwood lump charcoal or oak wood. You want a very high, even heat. The coals should be glowing red with a light layer of grey ash.
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4
Just before grilling, rub the steak lightly with 1 tablespoon of olive oil. Season generously with half of the coarse sea salt and cracked black pepper, pressing the seasoning into the meat.
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5
Place the steak on the hottest part of the grill. Sear undisturbed for 5 to 6 minutes. You are looking for a deep, mahogany-colored crust.
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6
Flip the steak using tongs—never a fork, as piercing the meat lets the juices escape. Season the charred side with the remaining salt and pepper.
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7
Grill the second side for another 5 to 6 minutes. The goal for a true Fiorentina is 'al sangue' (rare).
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8
The 'Florentine Secret': Stand the steak upright on its flat T-bone base on the grill. Let it cook in this vertical position for 5 minutes. This allows the heat to travel up the bone into the center of the meat without overcooking the exterior.
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9
While the meat stands, tie your rosemary sprigs together to create a small brush. Dip it in a mixture of olive oil and smashed garlic.
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10
Remove the steak from the grill when the internal temperature reaches 120°F (49°C) for rare. It will rise to about 125-130°F while resting.
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11
Transfer the steak to a warm wooden board or platter. Brush it generously with the rosemary-garlic oil and let it rest for at least 10 minutes.
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12
To serve, carve the filet and the strip loin away from the bone. Slice them into thick strips and reassemble them around the bone for a stunning presentation.
💡 Chef's Tips
Never cook this steak past medium-rare; the texture of a thick-cut porterhouse is best appreciated when the center is cool and red. Use a high-quality, peppery Tuscan extra virgin olive oil for the final drizzle to enhance the beefy flavor. Avoid using a gas grill if possible; the smoky flavor of hardwood is essential to the authentic profile of this dish. If you cannot find Chianina beef, look for high-quality, dry-aged Angus or Hereford beef with good marbling. Always salt the meat immediately before it hits the fire to prevent the salt from drawing out moisture prematurely.
🍽️ Serving Suggestions
Pair with a robust Chianti Classico Riserva or a Brunello di Montalcino to cut through the richness of the fat. Serve alongside 'Fagioli all'uccelletto' (cannellini beans simmered with tomato and sage). A simple side of sautéed spinach with lemon and garlic balances the plate beautifully. Provide a small bowl of extra coarse sea salt on the table for guests to season to their liking. Finish the meal with a simple plate of cantucci (almond biscotti) and Vin Santo.