Italian
Bistecca alla Fiorentina
A Tuscan porterhouse grilled over fierce heat and rested with restraint, showcasing smoky char, mineral beefiness, and a rosy, juicy interior.
4 servings · 130 minutes prep · 18 minutes cook
Ingredients
Main
- 1 porterhouse steak, 2 1/2 inches thick, 3 to 3 1/2 pounds
- 2 teaspoons fine sea salt
- 1 tablespoon avocado oil
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon flaky sea salt
- 1/2 teaspoon black pepper
Directions
Method
- Let the porterhouse steak stand at cool room temperature for 1 1/2-2 hours so the center loses its chill.
- Build a very hot two-zone fire on a charcoal grill or preheat a gas grill on high. Pat the steak dry, season all over with the fine sea salt, and rub lightly with the avocado oil.
- Stand the steak on the bone over high heat for 4 minutes, then sear each cut side until deeply browned, 5-6 minutes per side.
- Move to gentler heat as needed and cook until the thickest part reaches {{temperature:145°F}}. Rest for at least 3 minutes; this recipe uses 10 minutes.
- Carve the tenderloin and strip from the bone, slice thickly, and finish with the extra-virgin olive oil, flaky sea salt, and black pepper.
