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Bistecca alla Fiorentina with Lemon-Herb Butter - Image 1

Bistecca alla Fiorentina with Lemon-Herb Butter

Italian cuisineTuscany cuisine
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Bistecca alla Fiorentina with Lemon-Herb Butter

Bistecca alla Fiorentina

  1. Steaks & Roasts (Beef)

Prep: 25 min • Cook: 15 min. Elevate the classic Bistecca alla Fiorentina with a vibrant, homemade compound butter. Infused with lemon zest, garlic, and fresh Tuscan herbs, this butter melts luxuriously over the perfectly grilled steak, adding a bright, aromatic finish to this iconic Italian dish.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
2
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Bistecca alla Fiorentina

  • 2lb porterhouse steak(about 2-3 inches thick, high quality aged beef recommended)
  • 2 tbsp kosher salt
  • 1 tsp black pepper(freshly ground)
  • 2 tbsp olive oil(extra virgin)

Lemon-Herb Butter

  • 4oz unsalted butter(softened)
  • 2 tbsp parsley(fresh, finely chopped)
  • 1 tbsp rosemary(fresh, finely chopped)
  • 2 tsp garlic(minced)
  • 1 tsp lemon zest(from 1/2 lemon)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Prepare the Lemon-Herb Butter

  1. In a small bowl, combine the softened unsalted butter, chopped parsley, chopped rosemary, minced garlic, and lemon zest.
  2. Mix thoroughly until all ingredients are evenly distributed. Season with a pinch of salt and black pepper to taste.
  3. Transfer the butter mixture to a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 30 minutes to firm up, or freeze for quicker use.

Prepare and Cook the Bistecca alla Fiorentina

  1. Remove the porterhouse steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
  2. Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
  3. Generously season both sides of the steak with kosher salt and freshly ground black pepper.
  4. Preheat your grill to high heat. If using a grill pan, heat it over high heat until very hot.
  5. Brush the steak lightly with olive oil.
  6. Place the steak on the hottest part of the grill. Sear for 4-6 minutes per side for rare to medium-rare, depending on thickness. For a more even cook, you can move the steak to a slightly cooler part of the grill after searing.
  7. The ideal internal temperature for Bistecca alla Fiorentina is around 125-130°F (52-54°C) for rare or 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to check.
  8. Once cooked to your desired doneness, remove the steak from the grill and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute.

Serve

  1. Slice the rested steak against the grain. If using the herb butter, place thick slices of the chilled lemon-herb butter on top of the warm steak slices, allowing it to melt.
  2. Serve immediately.

Nutrition

Servings
2
Serving size (imperial)
17.6 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories950.5 kcal190.1 kcal1,901 kcal
Protein75.2 g15 g150.4 g
Fat70.1 g14 g140.2 g
Carbs2.5 g0.5 g5 g

Tips

  • Use a high-quality, thick-cut porterhouse steak for the most authentic Bistecca alla Fiorentina experience.
  • Ensure your grill or grill pan is extremely hot before placing the steak on it to achieve a perfect sear.
  • Let the steak rest properly after cooking to ensure it is juicy and tender.

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