Bistecca alla Fiorentina
1084kcal108.2g protein68.6g fat1.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 3 lb | porterhouse steak, about 2 inches thick |
| 1 ½ tbsp | coarse salt |
| 1 tbsp | extra-virgin olive oil |
| ½ tsp | black pepper |
| 1 unit | lemon wedges for serving |
Steps
- rest20 minsteak no longer refrigerator-cold at the surfaceLet the thick porterhouse lose its refrigerator chill while the grill heats. The goal is not to warm the center fully, but to reduce the extreme surface-to-center temperature gap before intense grilling.
- season2 minboth faces evenly seasoned with coarse saltSeason simply with coarse salt. Do not marinate: the canonical steak depends on beef, smoke, browned fat and a rare center rather than an aromatic marinade.
- grill12 minboth broad faces deeply browned over very high heatGrill over fierce clean heat, turning only as needed to build a dark crust without prolonged flame contact. A very thick steak needs strong surface heat but should not sit in grease flare-ups.
- grill6 minfat and bone edge hot; center at rare-to-medium-rare target temperatureStand the steak on its fat or bone edge to warm the interior and render the edge without overcooking the broad faces. Use an instant-read thermometer because thickness makes a fixed clock unreliable.
- rest10 minjuices redistributed while center remains warmRest briefly before carving from the bone. A long hold sacrifices heat; no rest at all releases more juice onto the board.
- slice5 minmeat cut across the grain and arranged with the boneCut the strip and tenderloin sections from the bone, slice across the grain, finish with olive oil and black pepper, and serve with lemon if desired.