Bistecca Alla Fiorentina
This delicious T-bone or porterhouse steak recipe is a perfect choice for a flavorful and satisfying meal. The steak is seasoned simply with olive oil, salt, and pepper, then grilled to juicy perfection. Served with a side of fresh arugula and lemon wedges, this dish is sure to impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 1 T-bone or porterhouse steak, cut from the rib with the bone, 1 1/2 lb.
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- Lemon wedges for garnish
- 1 1/2 cups baby arugula
Instructions
- Take the meat out of the refrigerator about 2 hours before cooking it. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
- Rub the meat on both sides with the olive oil. (Do not add any salt at this point.)
- Using tongs, lay the steak directly over the hottest part of the fire or the heat elements, about 5 inches above the fire. Cook until browned and juicy on the first side, 5 to 7 minutes. Turn the steak and sprinkle with salt. Cook on the second side until browned and juicy, 5 to 7 minutes more. Then turn the meat over once again and sprinkle with salt.
- Transfer the steak to a cutting board and season generously with pepper. Garnish with lemon wedges and the arugula and serve immediately. Serves 2.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 2.
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