Bistecca Alla Fiorentina Recipe (Florentine Steak)

When you’re in the mood for a truly indulgent meal, nothing beats the succulent and flavorful Bistecca Alla Fiorentina. This traditional Tuscan dish is not just a meal; it’s an experience that transports you straight to the heart of Italy. With its rich history and simple yet flavorful preparation, this Florentine steak is perfect for a special occasion or a weekend feast with friends and family. Let’s dive into the details of creating this culinary masterpiece, making sure each bite is as enchanting as the last.

What Makes This Recipe Special

The magic of Bistecca Alla Fiorentina lies in its simplicity and quality of ingredients. Using a high-quality porterhouse steak, seasoned with just a few pantry staples, allows the natural flavors of the meat to shine. The combination of onion powder, garlic powder, sea salt, and freshly harvested herbs like rosemary, sage, and thyme enhances the steak’s taste without overwhelming it. When cooked to perfection, this dish delivers a beautifully charred exterior while keeping the interior juicy and tender. It’s a dish that showcases the beauty of Italian cuisine—less is often more.

Shopping List

• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1 tablespoon of sea salt
• 1 teaspoon of pepper
• 2 tablespoons of olive oil
• 2 to 3-pound porterhouse steak
• 2 sprigs each of fresh rosemary, sage, and thyme wrapped with butcher’s twine at the root end
• 3 tablespoons of melted unsalted butter

Gear Up: What to Grab

• Cast iron skillet or grill – For that perfect sear.
• Meat thermometer – To ensure your steak is cooked just right.
• Butcher’s twine – For tying herbs and adding flavor.
• Sharp knife – For slicing the steak beautifully.

Bistecca Alla Fiorentina Recipe (Florentine Steak) Made Stepwise

Step 1: Prepare the Steak

Begin by taking your porterhouse steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This step is crucial for even cooking. Pat the steak dry with paper towels to ensure a good sear.

Step 2: Season Generously

In a small bowl, mix together the onion powder, garlic powder, sea salt, and pepper. Rub this seasoning mix all over the steak, ensuring every inch is covered. Drizzle with olive oil and let it sit for a moment while you prepare your cooking surface.

Step 3: Prepare the Herbs

Take the fresh herbs—rosemary, sage, and thyme—and tie them together with butcher’s twine. This herb bundle will infuse the steak with aromatic flavors as it cooks.

Step 4: Heat the Skillet or Grill

Place a cast iron skillet over high heat or preheat your grill. You want it hot enough to achieve a beautiful crust on the steak. If using a skillet, add a little olive oil to the pan to prevent sticking.

Step 5: Sear the Steak

Once the skillet is hot, place the steak in the pan and do not move it for about 4-5 minutes. This allows for a perfect sear. After 5 minutes, flip the steak and add the herb bundle to the pan, along with the melted unsalted butter.

Step 6: Baste and Cook

As the steak cooks on the second side, use a spoon to baste it with the melted butter and herb mixture. Continue cooking for another 4-5 minutes for medium-rare, or adjust the time according to your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

Step 7: Rest the Steak

Once cooked

Bistecca Alla Fiorentina Recipe (Florentine Steak)

This Bistecca Alla Fiorentina is a true Italian delight! A perfectly seasoned porterhouse steak cooked to juicy perfection.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon sea salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 to 3 pound porterhouse steak
• 2 sprigs fresh rosemary tied with butcher's twine
• 2 sprigs fresh sage tied with butcher's twine
• 2 sprigs fresh thyme tied with butcher's twine
• 3 tablespoons melted unsalted butter

Equipment

• Cast Iron Skillet
• Grill
• Meat Thermometer
• Butcher's twine
• Sharp knife

Method

 

1. Begin by taking your porterhouse steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels.
2. In a small bowl, mix together the onion powder, garlic powder, sea salt, and pepper. Rub this seasoning mix all over the steak, then drizzle with olive oil.
3. Take the fresh herbs—rosemary, sage, and thyme—and tie them together with butcher's twine.
4. Place a cast iron skillet over high heat or preheat your grill. Add a little olive oil to the pan if using a skillet.
5. Once the skillet is hot, place the steak in the pan and do not move it for about 4-5 minutes.
6. After 5 minutes, flip the steak and add the herb bundle and melted unsalted butter to the pan.
7. Baste the steak with the melted butter and herb mixture. Continue cooking for another 4-5 minutes for medium-rare.
8. Once cooked, allow the steak to rest before slicing.

Notes

• For best results, use high-quality steak.
• Let the steak rest after cooking to retain juices.
• Adjust cooking time based on steak thickness.