Bistecca alla Fiorentina

Bistecca alla Fiorentina is a cherished dish from Tuscany, featuring a thick-cut porterhouse steak. This dish exemplifies simplicity, focusing on high-quality meat enhanced with minimal seasoning. The secret to its appeal is choosing an exceptional cut of beef and perfecting the grilling technique. Typically served rare to medium-rare, it is a must-try for meat lovers and an essential part of Italian culinary tradition.

Ingredients

• 1 2-inch thick porterhouse steak

Instructions

1. Preheat the grill to high heat, around 500°F (260°C).
2. Pat the porterhouse steak dry with paper towels to remove excess moisture.
3. Season the steak generously with coarse salt and freshly ground black pepper on all sides.
4. Place the steak on the grill over direct heat and cook for 5-7 minutes on each side for medium-rare, adjusting the time for desired doneness.
5. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C) for medium-rare.
6. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
7. Slice the steak against the grain and serve immediately.

Keywords: Grill, Beef, Porterhouse, Italian, Tuscan

Spice Rack: Salt, Pepper

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