Italian 20 min

Bistecca alla Fiorentina

Name: Bistecca alla Fiorentina
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Porterhouse or T-bone steak, 2–2½ inches thick (about 2 lbs); 2 tablespoons extra virgin olive oil; 4 sprigs fresh rosemary; 3 cloves garlic, crushed; 2 teaspoons coarse sea salt; 1 teaspoon coarsely cracked black pepper; Lemon wedges for serving

high-proteinketopaleogluten-free

Ingredientsfor 2

680

Cal

72g

Protein

Carbs

42g

Fat

11 Porterhouse or T-bone steak, 2–2½ inches thick (about 2 lbs)
22 tablespoons extra virgin olive oil
34 sprigs fresh rosemary
43 cloves garlic, crushed
52 teaspoons coarse sea salt
61 teaspoon coarsely cracked black pepper
7Lemon wedges for serving

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Instructions

1
Remove the steak from the refrigerator at least 30 minutes — ideally 1 hour — before cooking to come to room temperature. Pat completely dry with paper towels. Season both sides generously with sea salt and cracked pepper just before cooking.
2
Heat a cast iron grill pan or outdoor grill over maximum heat for at least 5 minutes until screaming hot. Brush the grates or pan with olive oil. Place the steak and cook undisturbed for 5 minutes until deeply charred. Rotate 45 degrees and cook 2 more minutes for crosshatch grill marks. Flip once and repeat.
3
The Florentine tradition serves this steak al sangue (rare), with an internal temperature of 115–120°F for medium-rare. Place the steak upright on its bone edge for 2 minutes to cook the loin and tenderloin sections evenly.
4
Rest the steak on a cutting board for at least 8 minutes — no less. The internal temperature will rise to 125–130°F. Drizzle with olive oil, scatter rosemary and garlic around it, and serve with lemon wedges. Slice against the grain from the bone outward.