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  • Bistecca Fiorentina

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  • 1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds), cut from the small end of the loin, at room temperature
    1 teaspoon best-quality olive oil, plus additional for oiling the rack
    1/4 teaspoon coarse salt, or to taste
    Freshly ground black pepper, to taste
    Heat a grill over medium-high heat. (It will be hot enough when you can hold your hand an inch over the grill for only 5 to 6 seconds.) Lightly oil grill, and place the steak on grill. Grill steak for 5 minutes, then flip and grill other side 5 more minutes.
    Carefully place steak vertically on grill, so it is resting on flat part of T-bone. Continue to cook, allowing heat to transmit through bone to meat. Cook an additional 15 to 25 minutes (this will depend on heat of your grill) until a thermometer inserted reads 125 degrees for medium-rare. Remove steak from grill to a plate and allow it to rest for 2 to 3 minutes.
    Lightly season steak with the salt and a couple grinds of pepper, then drizzle the 1 teaspoon of olive oil over it. Slice steak away from bone, and then crosswise into strips. Serve immediately.
    Makes 3 to 4 servings
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