Grilling a whole, thick, big porterhouse steak that can feed four people is not only a great treat, but tricky enough to require some attention. In Florence, this very same steak is known as bistecca alla Fiorentina. In the region around Florence, 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 a tender and lean steak, its expense, and tradition, I do not recommend cooking the steak beyond medium-rare. What exactly is so tricky? First, one does not want to over cook it so use a meat thermometer until the internal temperature is 120 degrees F. If you like well done meat, then eat stew, not an expensive juicy steak. Second, don’t fiddle with the steak: place is it over the charcoal and grill, turning only once.
- One 3-pound porterhouse steak (preferably dry-aged USDA Prime), about 2 inches thick
- Salt and freshly and coarsely crushed black pepper to taste
- Extra-virgin olive oil
- Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.
- 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 hardwood charcoal 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.
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