Best 3 Bistecca Alla Fiorentina Tuscan Porterhouse Recipes

Bistecca alla Fiorentina, also known as Tuscan Porterhouse, is a renowned Italian dish that originates from the beautiful region of Tuscany. This succulent steak is derived from the prized Chianina cattle breed and is known for its distinctive flavor and marbling. Whether you're a seasoned culinary enthusiast or just starting your cooking adventure, preparing Bistecca alla Fiorentina can be a rewarding and unforgettable experience.

Here are our top 3 tried and tested recipes!

BISTECCA ALL FIORENTINA

Bistecca all Fiorentina image

The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs about 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes the strip loin and the fillet. When shopping for this dish, use the best meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 (2-pound) Porterhouse steaks, about 2 inches thick
Grey sea salt
Coarse grind black pepper
Pure olive oil
Great balsamic vinegar

Steps:

Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

Ingredients

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Florentine Style Steak -- Bistecca Alla Fiorentina image

My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them.

Provided by PaulaG

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces pork fatback, cubed
12 garlic cloves, peeled
2 teaspoons dried rosemary
2 (24 -28 ounce) porterhouse steaks
coarse salt, to taste
pepper, freshly ground

Steps:

Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
Serve and enjoy!

Nutrition Facts : Calories 855.5, Fat 63.1, SaturatedFat 25.3, Cholesterol 217.7, Sodium 182.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.1, Protein 64.6

Tips:

Choose thicker steaks: A thicker steak will cook more evenly and will be less likely to overcook.
Use a meat thermometer: This is the best way to ensure that your steak is cooked to the desired doneness.
Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Use high-quality ingredients: The better the quality of the steak, the better the final dish will be.
Don't overcrowd the pan: If you overcrowd the pan, the steaks will not cook evenly.
Season the steak generously: Salt and pepper are essential, but you can also add other spices and herbs to taste.
Don't move the steak around too much: Once you have placed the steak in the pan, let it cook undisturbed for a few minutes before flipping it.

Conclusion:

Bistecca alla Fiorentina is a delicious and classic Tuscan dish that is perfect for a special occasion. By following the tips above, you can ensure that your steak is cooked to perfection and that you enjoy a truly memorable meal.