Name: Grilled Bistecca alla Fiorentina with Herb Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1.2 kg porterhouse steak (thick cut (at least 2 inches), room temperature); 2 tbsp olive oil (extra virgin); 1 tbsp salt (coarse sea salt); 1 tsp black pepper (freshly ground); 1 cup butter (unsalted, softened); 2 tbsp rosemary (fresh, finely chopped); 2 pcs garlic (cloves, minced); 1 tsp lemon zest (freshly grated); 0.5 tsp salt

A rustic, beautifully grilled Bistecca alla Fiorentina steak, glistening with herb butter and resting on a wooden board, ready to be sliced and served.

Prep: 15 min • Cook: 15 min. A classic Bistecca alla Fiorentina cooked over high heat, served with a vibrant compound butter infused with fragrant rosemary, pungent garlic, and bright lemon zest, delivering an authentic taste of Italian grilling traditions.

Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min
Servings: 4

Instructions

Prepare the Herb Butter

1In a small bowl, combine the softened butter, chopped rosemary, minced garlic, lemon zest, and salt. Mix thoroughly until all ingredients are well incorporated.
2Spoon the herb butter onto a piece of parchment paper or plastic wrap and roll it into a log. Refrigerate for at least 30 minutes to firm up.

Grill the Bistecca

1Pat the porterhouse steak dry with paper towels. Rub liberally with olive oil, then season generously with coarse sea salt and freshly ground black pepper on all sides.
2Preheat a grill to very high heat. Once hot, sear the steak for 5-7 minutes per side for rare to medium-rare, or longer for desired doneness. For an authentic Bistecca, charring on the outside and rare inside is preferred.
3Use an instant-read thermometer to check the internal temperature: 120-125°F (50-52°C) for rare, 130-135°F (54-57°C) for medium-rare.
4Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

Serve

1Slice the Bistecca alla Fiorentina away from the bone and against the grain into thick pieces.
2Place slices on a platter and top with generous pats of the prepared herb butter. Serve immediately.

Instructions

Prepare the Herb Butter

1In a small bowl, combine the softened butter, chopped rosemary, minced garlic, lemon zest, and salt. Mix thoroughly until all ingredients are well incorporated.
2Spoon the herb butter onto a piece of parchment paper or plastic wrap and roll it into a log. Refrigerate for at least 30 minutes to firm up.

Grill the Bistecca

1Pat the porterhouse steak dry with paper towels. Rub liberally with olive oil, then season generously with coarse sea salt and freshly ground black pepper on all sides.
2Preheat a grill to very high heat. Once hot, sear the steak for 5-7 minutes per side for rare to medium-rare, or longer for desired doneness. For an authentic Bistecca, charring on the outside and rare inside is preferred.
3Use an instant-read thermometer to check the internal temperature: 120-125°F (50-52°C) for rare, 130-135°F (54-57°C) for medium-rare.
4Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

Serve

1Slice the Bistecca alla Fiorentina away from the bone and against the grain into thick pieces.
2Place slices on a platter and top with generous pats of the prepared herb butter. Serve immediately.

Nutrition Information

Calories: 781 kcal
Protein: 70 g
Fat: 56 g
Carbs: 3 g

Nutrient	Per serving
Calories	781 kcal
Protein	70 g
Fat	56 g
Carbs	3 g

Tips

Always bring your steak to room temperature before grilling for even cooking.
Do not overcrowd the grill to maintain high heat and achieve a good sear.
Serve with simple sides like roasted potatoes or a fresh green salad.