Grilled Tuscan Steak (Bistecca alla Fiorentina)
Grilled Tuscan steak is a simple, yet elegant Florentine style specialty! Start with a couple of thick-cut, bone-in steaks, add fresh herbs and a hot grill, then finish them off with fruity olive oil and a squeeze of lemon.
Servings 4 servings
Calories 375kcal
Ingredients
- 2 porterhouse steaks, each about 1 1/2 lbs
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp fresh chopped rosemary
- 3 tbsp extra virgin olive oil
- 1 lemon, cut into wedges
Instructions
- Take the meat out of the refrigerator 1 hour before cooking it. Sprinkle both sides with 1 teaspoon kosher salt.
- Heat your grill to high.
- Blot the meat with a paper towel to dry it. Then sprinkle the meat with the remaining teaspoon of salt, the ground pepper, and the rosemary. Rub the steak with 1 tablespoon of the olive oil.
- Cook the steaks, uncovered, over the hottest part of grill until well-marked on each side, about 3 minutes per side. Then move the steaks the cooler side of the grill, or turn down the burners to medium, cover the grill, and cook for 6-8 minutes longer. The meat should read 120-125F on an instant read thermometer for rare to medium-rare steak. If you prefer your steak medium, cook it for about 2 minutes more, or until it reaches 135F.
- Transfer the steaks to a cutting board and let them rest for 5 minutes. Cut strip and tenderloin pieces off the bones and slice the meat into 1/2 inch slices. Arrange the slices on a plate, drizzle with olive oil, and garnish with lemon wedges.
Nutrition
Calories: 375kcal