Bistecca alla Fiorentina, also known as Florentine steak or Florentine-style steak, is an impressive yet simply made Porterhouse. The style highlights simple rustic yet flavorful Tuscan cooking. Traditionally, the steak is cooked over coals, at a high heat, to beautifully caramelize the outside while locking in the juices and flavor of the meat.
The steak is “done” when it reaches one of the following internal temperatures (or higher, of course, if you prefer):
- 120°F for rare (cool red center)
- 130°F for medium rare (warm red center)
- 140°F for medium (warm pink center)
Bistecca alla Fiorentina
- 12 oz pork fatback cubed
- 12 cloves of garlic peeled
- 2 tsp dried rosemary
- 2 porterhouse steaks between 24 and 28 oz each
- course salt to taste
- freshly ground black pepper to taste
- Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
- Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
- Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
- The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
- When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.