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Bistecca-alla-Fiorentina

Bistecca alla Fiorentina

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Prep Time 15 minutes
Cook Time 12 minutes
SIT OUT TO WARM TO ROOM TEMP. 30 minutes
Total Time 57 minutes
Course Entree
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Bistecca alla Fiorentina, Steak
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