Florentine Porterhouse Steak

Bring the steak to room temperature. Heat the grill until surface temperature reaches 325°F. For authentic Tuscan results, use hardwood charcoal such as oak for a smoky aroma. Avoid flames—grill over steady embers. Grill the steak directly over the heat for 10–15 minutes per side, flipping only once. Use tongs—not a fork—to avoid losing juices.

Once seared, transfer the steak to a wire rack. Tent loosely with foil and rest for 10 minutes. This redistributes juices and enhances tenderness. Season generously with sea salt and black pepper just before slicing. Carve on a wood board and serve with lemon wedges, roasted potatoes, and sautéed greens.