Bistecca alla Fiorentina with Lemon-Herb Butter

Prepare the Lemon-Herb Butter

1. 1In a small bowl, combine the softened unsalted butter, chopped parsley, chopped rosemary, minced garlic, and lemon zest.
2. 2Mix thoroughly until all ingredients are evenly distributed. Season with a pinch of salt and black pepper to taste.
3. 3Transfer 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. 1Remove the porterhouse steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
2. 2Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
3. 3Generously season both sides of the steak with kosher salt and freshly ground black pepper.
4. 4Preheat your grill to high heat. If using a grill pan, heat it over high heat until very hot.
5. 5Brush the steak lightly with olive oil.
6. 6Place 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. 7The 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. 8Once 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. 1Slice 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. 2Serve immediately.