Bistecca alla Fiorentina
- 1 prime porterhouse steak, about 2 pounds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- Lemon wedges, for serving
Preheat a grill or grill pan to high heat.
Rub the steak all over with the olive oil and season generously with salt and pepper.
Grill the steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
While the steak is cooking, heat the minced garlic and rosemary in a small saucepan over low heat until fragrant.
When the steak is done, remove it from the grill and let it rest for at least 5 minutes.
To serve, brush the garlic and rosemary mixture over the steak and slice it thinly against the grain. Serve with lemon wedges on the side for squeezing over the meat.
The key to a great bistecca alla Fiorentina is to keep it simple and let the quality of the steak shine through. Enjoy!