Main CourseDinner

Bistecca alla Fiorentina

Name: Bistecca alla Fiorentina
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1 pcs bone-in porterhouse steak at least 5 cm thick, brought to room temperature; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp extra virgin olive oil

This classic Tuscan steak is characterized by its thickness, high-quality beef, and simple preparation. Cooked rare to medium-rare, it offers a tender interior and a beautifully seared crust. A true celebration of prime beef.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 1,417 kcal

Mise en place

Ingredients

1 pcsbone-in porterhouse steak, at least 5 cm thick, brought to room temperature
2 tspkosher salt
1 tspfreshly ground black pepper

for serving

1 tbspextra virgin olive oil

Equipment

cast iron pan · tongs · grill · cutting board · knife

The method

Step by step

1
Pat the steak dry thoroughly with paper towels to ensure a good sear. This is crucial for developing a crust.
About 2 min
2
Season both sides of the steak generously with kosher salt and freshly ground black pepper.
About 1 min
3
Preheat a grill or a heavy cast-iron pan to very high heat for at least 10 minutes. The surface should be smoking hot.
About 10 min
Cook’s note: If using a cast iron pan, ensure good ventilation.
4
Carefully place the seasoned steak onto the hot grill or pan. Sear for 4-5 minutes per side for rare to medium-rare, or until a deep brown crust forms.
About 10 min
Cook’s note: Avoid moving the steak too much to allow for proper crust development.
5
For a porterhouse, you can also stand it on its bone for 2-3 minutes to cook the meat near the bone.
About 3 min
6
Remove the steak from the heat and transfer it to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute.
About 10 min
Cook’s note: Resting is essential for a juicy steak.
7
Slice the steak off the bone, then slice the meat against the grain into thick pieces. Arrange the slices back around the bone on a platter.
About 2 min
8
Drizzle with extra virgin olive oil before serving.

Per serving

Nutrition

41%Score

Calories: 1,417.2kcal
Protein: 130.1g
Carbs: 0.6g
Fat: 101.8g
Fibre: 0.2g
Sugar: 0g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover steak in an airtight container in the refrigerator.

Reheating

Gently reheat slices in a pan over low heat or briefly in a microwave to avoid overcooking.