Name: Pan-Seared Bistecca alla Fiorentina with Truffle Shavings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1 kg porterhouse steak (thick-cut, about 2-3 inches thick); 2 tbsp unsalted butter; 2 tbsp olive oil (high-quality extra virgin); 1 tsp truffle oil (or to taste); 5 g fresh truffle (thinly shaved, for garnish); sea salt (flaky sea salt is ideal; to taste); black pepper (freshly cracked; to taste)

A perfectly seared Bistecca alla Fiorentina rests on a dark plate, generously topped with delicate truffle shavings and a sprinkle of fresh herbs.

Prep: 10 min • Cook: 20 min. For kitchens without a grill, achieve a perfect crust on this Florentine steak by pan-searing a thick-cut porterhouse steak, allowing it to develop a rich, deeply browned exterior while maintaining its tender, juicy interior. The dish is elegantly finished with a drizzle of quality extra virgin olive oil and delicate shavings of fresh truffle, adding an exquisite aromatic dimension.

Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Servings: 4

Instructions

Preparation

1Take the porterhouse steak out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat it thoroughly dry with paper towels to ensure a good sear.
2Season generously all over with sea salt and freshly cracked black pepper.

Cooking

1Heat a large, heavy-bottomed cast-iron skillet over high heat until smoking lightly. Add the olive oil and swirl to coat the pan.
2Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for a rare to medium-rare steak, or longer for desired doneness, creating a deep brown crust.
3Reduce the heat to medium. Add the butter to the skillet. Tilt the pan and, using a spoon, baste the steak repeatedly with the melted butter for another 2-3 minutes.
4Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Finishing and Serving

1Slice the steak against the grain into thick pieces.
2Arrange the slices on a serving platter. Drizzle with a little extra virgin olive oil and truffle oil.
3Generously scatter fresh truffle shavings over the top. Serve immediately.

Instructions

Preparation

1Take the porterhouse steak out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat it thoroughly dry with paper towels to ensure a good sear.
2Season generously all over with sea salt and freshly cracked black pepper.

Cooking

1Heat a large, heavy-bottomed cast-iron skillet over high heat until smoking lightly. Add the olive oil and swirl to coat the pan.
2Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for a rare to medium-rare steak, or longer for desired doneness, creating a deep brown crust.
3Reduce the heat to medium. Add the butter to the skillet. Tilt the pan and, using a spoon, baste the steak repeatedly with the melted butter for another 2-3 minutes.
4Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Finishing and Serving

1Slice the steak against the grain into thick pieces.
2Arrange the slices on a serving platter. Drizzle with a little extra virgin olive oil and truffle oil.
3Generously scatter fresh truffle shavings over the top. Serve immediately.

Nutrition Information

Calories: 650 kcal
Protein: 75 g
Fat: 35 g
Carbs: 1 g

Nutrient	Per serving
Calories	650 kcal
Protein	75 g
Fat	35 g
Carbs	1 g

Tips

Bring steak to room temperature for even cooking and a better sear.
Use a meat thermometer for precise doneness: 125130F for rare.
Rest the steak adequately to ensure maximum juiciness and tenderness.