Florentine Porterhouse Steak. Classic Florentine-style dry-aged Porterhouse steak grilled over charcoal and finished simply with sea salt and black pepper. A Tuscan meat lover’s dream by Chef David Giani.
Italian recipe. Entree. Beef.
Ingredients include porterhouse steak, sea salt, black pepper, olive oil, dry aged beef, and charcoal embers.
Techniques include charcoal grilling, dry aging, high heat searing, and table carving.
Nutrition tags: high protein, grilled beef, Tuscan classic, dry aged.
Dietary tags: beef, gluten free, low carbohydrate, high protein.
Wine pairings: Brunello di Montalcino, Chianti Classico Riserva, Super Tuscan, Barolo.
Protein: beef. Cut: porterhouse steak. Station: Secondi Station.
Flavor profile: high fat, low acid, medium salt, high umami, low sweet, low bitter, medium earthy, low fresh, low spice, high richness.
Wine logic: powerful structured Tuscan red wines complement the charred dry-aged beef and balance the richness of the porterhouse steak.
Related terms: bistecca alla fiorentina, Tuscan steakhouse, dry aged porterhouse, charcoal grilled beef, Florentine cuisine, Chef David Giani.
Florentine Porterhouse Steak
Classic bistecca alla fiorentina — dry-aged Porterhouse grilled over hardwood charcoal and finished simply with sea salt and black pepper.
SecondiBeef • PorterhouseTier 1
Ingredients
Dry-aged Porterhouse steak grilled Tuscan-style over hardwood charcoal, seasoned simply with sea salt and black pepper. Lemon wedges are optional.
Base recipe = 2 servings.
900 g dry-aged beef Porterhouse steak, bone-in (about 32 oz)
10 g sea salt, coarse or flaky (to finish)
4 g freshly cracked black pepper (to finish)
60 g lemon wedges (optional)
Method
Bring the steak to room temperature for 30–45 minutes before grilling so it cooks more evenly.
Prepare a grill with hardwood charcoal and let coals burn down to a steady bed of glowing embers (avoid high flames).
When the grate is about 325°F, place the steak directly over the heat. Grill 10–15 minutes per side depending on thickness and doneness, turning only once. Use tongs (no fork).
Transfer to a wire rack set over a tray. Loosely tent with foil and rest about 10 minutes.
Just before serving, season generously with sea salt and freshly cracked black pepper. Carve along the bone and slice into thick strips.
Serve immediately with lemon wedges (optional) and classic Tuscan sides.
Chef’s Note: Seasoning after grilling keeps the crust clean and avoids over-salting—especially on a dry-aged cut.
Steak Temperature Guide
Use an instant-read thermometer inserted into the center (away from the bone).
Nutrition (per serving, estimate)
Calories
~980 kcal
Fat
~72 g
Carbohydrates
~0 g
Protein
~75 g
Sodium
Varies by seasoning
Dietary notes: 🥩 High Protein • 🌾 Gluten-free • 🥛 Dairy-free
