Bistecca alla Fiorentina (Florentine-style steak) is an impressive porterhouse steak popular in Tuscany, Italy. This Florentine steak is a great excuse to fire up the grill, or you can keep it simple and cook it on your stovetop. It's made with a simple seasoning of salt & pepper that makes the beef's rich flavor truly shine!
3-4lbbistec a la fiorentina (black angus 2-3 inch thick porterhouse steak)
1-2tablespoonolive oil(extra virgin)
3teaspoonKosher salt
2teaspoonground black pepper(coarse grind)
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Instructions
Brush your 3-4 lb bistec a la fiorentina steak with 1-2 tablespoon olive oil and season with 3 teaspoon Kosher salt and 2 teaspoon ground black pepper. Let the steak sit on the counter for 1 hour to come to room temperature.
Heat your grill to 450℉ (230℃), or heat a grill pan over medium-high heat.
Add your steak to the hot grill or pan and let cook undisturbed for 5 minutes. Then flip and continue to cook for 5 minutes. Continue to cook and flip your steak every 5 minutes until it reaches your desired level of doneness (I usually flip 4 times for medium-rare).
Once your steak is cooked to your liking, remove it from the heat and tent a piece of foil loosely over the top. Set aside and allow the steak to rest for 5-10 minutes.
Cut the filet mignon and strip away from the bone. Then, slice against the grain and serve with extra salt and freshly ground black pepper if desired.
Notes
Salt and pepper are traditional seasonings for this style of steak. However, if you prefer steak seasoning, feel free to use it!
A steak cooked to medium-rare doneness should register between 130°F-135°F (54°C-57°C), while a medium steak falls within the range of 135°F-145°F (57°C-63°C). For a medium-well steak, the temperature should be between 145°F-155°F (63°C-68°C). Steaks cooked beyond this point are considered well-done. I recommend taking the steaks off the heat when they are about 5°F below your desired temperature, as they will continue to cook while resting.
If you are cooking your steak on the stovetop, you can finish it in the oven if desired. Just preheat your oven to 450-500℉ (230-260℃) and place the steak in the oven until it reaches your desired internal temperature (make sure your skillet is oven-safe)!
To store: Once your steak has cooled completely, it can be refrigerated in an airtight storage container for up to 4 days.
To freeze: Wrap the cooled steak in plastic wrap or foil and place it in a heavy-duty freezer bag. Thaw it in the fridge overnight before reheating, and enjoy it within 3 months.
To reheat: Reheat your steak in the oven at a low temperature for the best results. I find about 20 minutes in the oven at 250°F (120°C) is pretty close to perfect, but this can vary depending on how much steak you are reheating and whether or not it has been sliced already.
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