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Bisteca alla Fiorentina Recipe

Italian · Main course · 17 min total

A classic Tuscan steak, this Bisteca alla Fiorentina features a thick-cut porterhouse or T-bone steak grilled over hot coals to a perfect medium-rare, seasoned simply with salt, pepper, and olive oil.

Ingredients

• 1 (2-inch-thick) porterhouse or T-bone steak (about 2 pounds)
• Coarse sea salt
• Freshly ground black pepper
• Extra-virgin olive oil
• Lemon wedges (for serving)

Instructions

1. Remove the steak from the refrigerator 1 hour before cooking to bring to room temperature.
2. Prepare a charcoal grill for high heat (or preheat a gas grill to high). The coals should be glowing and covered with white ash.
3. Season the steak generously on both sides with coarse salt and pepper.
4. Place the steak on the grill and cook for 6 minutes without moving, until a deep crust forms.
5. Flip the steak and cook for another 6 minutes for medium-rare (internal temperature 125°F / 52°C). Adjust time for desired doneness.
6. Transfer the steak to a cutting board, drizzle with olive oil, and let rest for 5 minutes.
7. Slice the meat off the bone, cut into thick slices, and serve with lemon wedges.

Tips

• For authentic flavor, use a wood fire with olive wood or charcoal.
• Do not pierce the steak while cooking; use tongs to flip.
• Serve with cannellini beans or a simple arugula salad.

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