Ingredients
Classic bistecca alla fiorentina — a thick, dry-aged Porterhouse grilled over hardwood charcoal and finished with nothing more than sea salt, black pepper, and Tuscan sides.
Base recipe = 2 servings.
- 900 g dry-aged beef Porterhouse steak, bone-in
- 10 g coarse sea salt
- 4 g freshly cracked black pepper
- 60 g lemon wedges (optional)
Preparation
- Remove the steak from the refrigerator 30–45 minutes before cooking so it can come to room temperature and cook more evenly.
- Prepare a grill with hardwood charcoal (oak works beautifully) and let the coals burn down to a glowing bed of embers. Avoid high flames; you want steady radiant heat rather than flare-ups.
- When the grill surface temperature reaches about 325°F, place the steak directly over the heat. Grill for about 10–15 minutes per side, depending on thickness and your preferred doneness. Turn the steak only once, using tongs instead of a fork to avoid losing precious juices.
- Once the steak is deeply seared on both sides and the internal temperature reaches your target doneness (see the temperature guide below), transfer it to a wire rack set over a tray. Loosely tent with foil and rest for about 10 minutes to allow the juices to redistribute.
- Just before serving, season generously with sea salt and freshly cracked black pepper. For a traditional Tuscan touch, you can also finish with a light drizzle of extra virgin olive oil.
- Carve along the bone, slice the meat into thick strips, and arrange on a warmed wooden board or platter. Serve with lemon wedges, roasted potatoes, and sautéed greens or beans.
Steak Temperature Guide
Use an instant-read thermometer inserted into the center, away from the bone, to check doneness.
| Calories | ~980 kcal |
| Fat | ~72 g |
| Carbohydrates | ~0 g |
| Protein | ~75 g |
