Introducing the ultimate steak experience: Bistecca Alla
Fiorentina Recipe! Savor a perfectly grilled, 3-pound porterhouse steak,
seasoned to perfection and brushed with rich butter and aromatic fresh herbs. Bistecca Alla Fiorentina is a timeless
Italian dish found in traditional restaurants. This massive 2½ to 3-pound
porterhouse steak, showcasing both the New York strip and filet mignon, hails
from Florence, Tuscany. Authenticity demands only salt, olive oil, and grilling
for seasoning—simple yet perfect! I've added my own twist to elevate this
classic recipe.
Ingredients
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 tablespoon of sea salt
1 teaspoon of pepper
2 tablespoons of olive oil
2 ½ to 3-pound porterhouse steak
2 sprigs each of fresh rosemary, sage, and thyme
wrapped with butchers’ twine at the root end.
3 tablespoons of melted unsalted butter
Instructions
In a small bowl, mix the onion powder, garlic powder, salt,
and pepper and set aside.
Brush the olive oil all over the porterhouse steak, then
season it generously with the spice blend you just made.
Place the steak on a hot grill 450° to 550°) or griddle pan
and cook for 4 to 6 minutes per side for a rare internal temperature. Add 2 to
3 minutes of cooking time per side for medium-rare internal temperature.
Once you flip the steak for the first time, begin to baste
it by dipping the herbs in the melted butter and brushing the steak with them.
Once the steak is done cooking, let it rest for 3 to 4
minutes before carving the strip and filet mignon away from the bone and
slicing them.
Serve warm.
Notes
How to Store: You can keep this covered in the
refrigerator for up to 4 days. Cover and freeze it for up to 3 months. Thaw it
in the refrigerator for 1 day before reheating and serving.
How to Reheat: When reheating any piece of meat, it will raise the internal temperature. Re-heat it in a hot pan with lightly smoked oil or on a hot grill until warm.
Elizabeth Kilbride is
a Writer and Editor with forty years of experience in writing, with 12 of those
years in the online content sphere. Author of 5 books and a Graduate with an
Associate of Arts degree in Business Management, a bachelor’s in mass communication
and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and
Identity Theft, and is currently studying for her Ph.D. degree in Criminology.
Her work portfolio includes coverage of politics, current affairs, elections,
history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid
artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink,
gouache, and pastels. As a political operative who has worked on over 300
campaigns during her career, Elizabeth has turned many life events into books
and movie scripts while using history to weave interesting storylines. She also
runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and
opinion or history pieces each week.
Italian Cuisine, Mediterranean, Kilbride, Potpourri of
Frugality, Homemade, Do it yourself
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