Bistecca alla Fiorentina (Tuscan Porterhouse Steak)

A true Bistecca alla Fiorentina is surprisingly simple. In Tuscany, the focus is on the quality of the beef, a very hot grill, and minimal seasoning. It's one of the best pairings imaginable for a mature Brunello di Montalcino.

Serves

2–4 people

Ingredients

• 1 Porterhouse or T-Bone steak, 2–3 inches thick (2–3 lbs)
• Kosher salt
• Freshly cracked black pepper
• Extra virgin olive oil
• 1 lemon, cut into wedges (optional)

Instructions

1. Bring the Steak to Room Temperature

Remove the steak from the refrigerator 1–2 hours before cooking.

Pat dry thoroughly with paper towels.

2. Prepare the Grill

Preheat a charcoal grill, wood-fired grill, or gas grill to very high heat (500°F+).

The goal is intense heat to create a deeply caramelized crust while keeping the interior rare to medium-rare.

3. Season the Steak

Just before grilling, lightly coat the steak with olive oil.

Season generously with kosher salt.

Do not add pepper yet, as it can burn over high heat.

4. Grill

Place the steak directly over the hottest part of the grill.

Cook approximately:

• 5–7 minutes on the first side
• 5–7 minutes on the second side

Then stand the steak upright on the bone for 3–5 minutes to render the fat and finish cooking.

The traditional Fiorentina is served rare to medium-rare, with an internal temperature of 120–130°F.

5. Rest

Transfer the steak to a cutting board and let rest for 10 minutes.

6. Slice and Serve

Remove the strip loin and tenderloin from the bone and slice against the grain.

Season with freshly cracked black pepper and a final sprinkle of flaky sea salt.

Drizzle lightly with high-quality extra virgin olive oil.

Serve with lemon wedges (optional)

Traditional Tuscan Sides

• Cannellini beans with olive oil and rosemary
• Roasted potatoes
• Grilled vegetables
• Arugula salad with shaved Parmigiano Reggiano

Wine Pairing

San Giorgio Ugolforte Brunello di Montalcino

The wine's firm tannins, bright acidity, and flavors of cherry, leather, tobacco, and herbs perfectly complement the charred crust and rich beef.

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.