INTROduction: Head on over to your butcher and buy this steak! You’ll be amazed how well the steak grills. It presents a nice balance between woody herbs, saltiness, and spiciness from the fresh ground pepper.
The steak costs around $40 to $50, which is likely cheaper than dinner for 4 at your local fast food joint. Trust me, you will enjoy this dinner and be happy with your nutritional choice.
We were invited to a friend’s house for an evening of food, drinks and laughs. Thanks Barry and Connie!
Barry prepped and grilled this monster steak to perfection – medium, tender and juicy. This was the first time I was introduced to Bistecca Alla Fiorentina - I'm hooked. I couldn’t wait to research and blog the recipe. This blog post represents Barry’s input, and as with any recipe there are literally 100’s of variations on-line. I’m looking forward to trying a plethora of ingredients in the weeks to come.
Connie paired the steak with sautéed spinach, slightly wilted with extra virgin olive oil, salt, pepper, and sliced garlic. We tend to cook our spinach down until fully wilted – not anymore. Thanks for the tip Connie! It was delicious!
Please note, this blog post contains affiliate links. I may receive a small percentage of the sale of any products sold linked from my blog post, at no cost to you. These funds help support the on-going maintenance of this blog web-site and recipe development. Also, I only promote products I use and LOVE! Cook On!
Rinse the steak with cold water and pat dry. Let the steak sit until room temperature.
In a small bowl mix salt, pepper, rosemary and thyme (reserve 1 tsp for later). Apply generously to both sides of the steak, and edges.
Sprinkle 1 tbsp of olive oil and gently pat the steaks. You can also mix the olive oil with the salt, pepper, rosemary and thyme, and apply. Either way works fine.
Pre-heat your grill to 500’f. Add the steak to the grill and close the lid. Cook the steak for 12 minutes. To paraphrase "Anthony Bourdain", don’t look at it, don’t think about it, don’t smell it, you get the idea – don’t open the lid. “It you’re lookin, it ain’t cookin”!
Note, when using air and meat probes, ensure the air probe and meat-probe transition is far enough away from the meat that if there is a flare-up it will not touch the transitions. (Transition Max Temp: 644°F [340°C])
Flip the steak and close the lid. Cook for another 8 minutes or until an internal temperature of approximately 130’f (medium). The steak will continue to cook 5 – 10’F while resting.
Add the 1 tsp of the olive oil to the remaining reserved mix. Remove the steak to a cutting board and sprinkle the reserved mix on both sides and ends. Loosely cover with foil and let rest for 10 minutes.
Cut the steak along the bone and slice into 1” pieces. Sprinkle with lemon juice and serve with a side of your choice. Grill On my social media friends.
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Prep Time: 10 mins
Cooking Time: 30 mins
2”thick porterhouse steak – bone-in
1 tsp kosher salt – coarse grind
1 tsp pepper – fresh coarse grind
1 tsp rosemary – finely chopped
1 tsp thyme – finely chopped
1 tbsp extra virgin olive oil
1 lemon (juice) – fresh squeezed
1 tsp extra virgin olive oil
rinse steak with cold water and pat dry
let steak sit until room temperature
in a small bowl mix salt, pepper, rosemary and thyme – reserve 1 tsp for later
apply generously to both sides of the steak and edges
sprinkle 1 tbsp olive oil and gently pat the steaks
pre-heat grill to 500’f
add steak and close lid – cook for 12 minutes
flip steak and close lid – cook for 8 minutes or until an internal temperature of approx. 130’f
add 1 tsp olive oil to the remaining reserved mix
remove to a cutting board and sprinkle reserved mix
loosely cover with foil and let rest for 10 minutes
cut the steak along the bone
slice the steak into 1” pieces
sprinkle lightly with lemon juice
serve with a side of your choice – pairs nicely with bitter greens