Entree: Italy – Tuscany – Bistecca alla Fiorentina (Florentine-style T-bone steak)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 porterhouse steak, bone-in, approx. 2 lb (900 g) total
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil
- Lemon wedges for serving

Instructions

1. Remove the steak from the refrigerator 1 hour before cooking and pat dry. Prepare a very hot grill (charcoal preferred) or a hot cast-iron grate so you have direct high heat.
2. Just before cooking, season both sides of the steak generously with coarse sea salt and a light dusting of freshly ground black pepper.
3. Place the steak directly over the hottest part of the grill. Sear without moving 5–7 minutes per side for a thick 1½–2 inch (4–5 cm) steak to develop a deep crust; adjust time for thickness. Aim for an internal temperature of about 120–125°F (49–52°C) for rare to 125–130°F (52–54°C) for medium-rare.
4. If the exterior chars too quickly before the interior reaches temperature, move the steak to a cooler part of the grill to finish cooking indirectly for a few minutes.
5. Transfer the steak to a cutting board and let rest 8–10 minutes. During resting, drizzle with 1–2 tbsp (15–30 ml) extra-virgin olive oil and finish with additional coarse salt if desired.
6. Slice across the bone into thick portions or serve on the bone. Offer lemon wedges for diners to squeeze lightly over the meat before eating.