📝 About This Recipe
Hailing from the heart of Tuscany, Bistecca alla Fiorentina is more than just a steak; it is a celebration of high-quality beef and the primal art of fire-cooking. This iconic porterhouse is traditionally sourced from Chianina cattle, cut thick enough to stand on its own, and seared over scorching coals to create a salty, charred crust that gives way to a buttery, rare center. It is a rustic yet sophisticated centerpiece that embodies the simple, ingredient-driven soul of Italian cuisine.
🥗 Ingredients
The Meat
- 1 piece Porterhouse Steak (T-Bone) (at least 3 inches thick, approximately 3-4 lbs, dry-aged preferred)
Seasoning and Aromatics
- 2 tablespoons Flaky Sea Salt (Maldon or similar high-quality salt)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 4 tablespoons Extra Virgin Olive Oil (Tuscan variety for a peppery finish)
- 3 sprigs Fresh Rosemary (used for basting and garnish)
- 4-5 leaves Fresh Sage (whole)
- 2 cloves Garlic (smashed)
For Serving
- 1 piece Lemon (cut into wedges)
- 2 cups Arugula (fresh baby arugula for a bed)
👨🍳 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 throughout to ensure even cooking.
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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 deep, mahogany sear.
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3
Prepare a charcoal grill using oak or beech wood charcoal. You want a high-heat zone where the coals are glowing white-hot and covered in a thin layer of ash.
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4
Just before grilling, season the steak generously with the cracked black pepper. Do not add salt yet, as it can draw out moisture prematurely.
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5
Place the steak on the hottest part of the grill. Sear for 5-6 minutes without moving it, allowing a thick, charred crust to form.
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6
Flip the steak using tongs (never a fork, as piercing the meat loses juices). Sear the second side for another 5-6 minutes.
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7
Now for the 'Fiorentina' secret: stand the steak upright on its wide T-bone. This allows the heat to travel up the bone and warm the center of the meat without overcooking the flesh.
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8
While the steak stands, sprinkle the seared sides liberally with the flaky sea salt. The heat will help the salt crystals adhere and season the crust.
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9
Cook the steak in the standing position for 5-7 minutes. The internal temperature should reach about 120°F (49°C) for a true rare/blue finish, which is traditional.
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10
Remove the steak from the grill and place it on a warm platter. Immediately top with the rosemary sprigs, sage, and smashed garlic.
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11
Drizzle 2 tablespoons of the extra virgin olive oil over the herbs and meat. Tent loosely with foil and let it rest for 10 minutes.
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12
To serve, carve the filet and the strip away from the bone. Slice the meat into thick strips, then reassemble them around the bone on the platter.
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13
Finish with a final drizzle of high-quality olive oil and an extra pinch of sea salt. Serve immediately.
💡 Chef's Tips
Insist on a steak that is at least 3 fingers thick; anything thinner will overcook before the crust forms. Avoid using a gas grill if possible; the smoky flavor from hardwood charcoal is essential for authenticity. Never cook this steak past medium-rare; the beauty of the Chianina style is the contrast between the char and the cool, red center. If the fat on the edges isn't rendering, use your tongs to hold the steak fat-side down on the grill for 60 seconds. Always slice against the grain to ensure every bite is as tender as possible.
🍽️ Serving Suggestions
Serve alongside Cannellini beans simmered with sage and olive oil (Fagioli all'uccelletto). A simple side of roasted potatoes with rosemary and garlic complements the meat perfectly. Pair with a bold Tuscan red wine, such as a Chianti Classico Riserva or a Brunello di Montalcino. A crisp arugula salad with shaved Parmesan and a squeeze of lemon cuts through the richness of the beef. Provide a crusty loaf of Pane Toscano to soak up the flavorful juices and olive oil left on the plate.