Bistecca Alla Fiorentina Recipe (Florentine Steak)

The Bistecca Alla Fiorentina recipe centers on a thick porterhouse steak generously seasoned with a dry rub made from onion powder, garlic powder, sea salt, and black pepper. After brushing with olive oil, the steak is grilled over high heat for several minutes per side, achieving a rare to medium-rare doneness that preserves its tenderness and rich beef flavor. During grilling, fresh rosemary, sage, and thyme sprigs wrapped in butcher's twine are dipped in melted butter and used to baste the steak, imparting herbal notes and a slight richness to the crust.

This Florentine steak is traditionally served warm, carved by separating the strip and filet mignon sections from the bone before slicing. It pairs well with simple sides that complement but do not overshadow the meat’s savory flavor. The cooking method emphasizes direct heat grilling and careful seasoning to showcase the porterhouse’s qualities.

Advance preparation notes suggest enjoying the steak immediately after cooking for best flavor and texture, though leftovers can be refrigerated for up to four days or frozen for longer storage. Reheating is best done by researing in a hot pan or grill to restore warmth without overcooking. Alternative herbs can be used for basting depending on availability and preference.