Bistecca alla Fiorentina

Bistecca alla Fiorentina

Grilled Porterhouse Steak from Florence

A classic preparation of Tuscan cuisine comes from the region around Florence, where a tall, lean, and heavy breed of cattle called Chianina is raised: a two-year-old might weigh 2,000 pounds.  But it is the steer between 14 and 16 months old that is used for this famous Florentine steak.  Because we Americans have both very good beef and a tradition of grilling steaks this famous preparation should be easily replicated.  Because of the nature of the steak, its cost, and tradition, I do not recommend cooking the steak beyond medium-rare.

One 3-pound porterhouse steak (preferably USDA Prime), about 2 inches thick

Salt and freshly and coarsely crushed black pepper to taste

Extra-virgin olive oil

1. Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.

2. Sprinkle the steak with salt and pepper to taste and brush it lightly with olive oil.  Carefully lay the steak on the gas grill or about 5 inches from a very hot fire.  Do not move or touch the steak for 10 minutes.  Turn, using a grill spatula or tongs.  Grill until one side has black grid marks, about another 10 minutes, and remove from the fire to a serving platter.  Salt and pepper to taste and brush both sides with olive oil.  This is the amount of time for a rare steak. Serve the steak whole and sliced off portions by cutting from the bone outwards.

Makes 4 servings