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Pan-Seared Bistecca alla Fiorentina with Truffle Shavings - Image 1

Pan-Seared Bistecca alla Fiorentina with Truffle Shavings

Italian cuisine
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Pan-Seared Bistecca alla Fiorentina with Truffle Shavings

  1. Steaks & Roasts (Beef)

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb 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)
  • 0oz fresh truffle(thinly shaved, for garnish)
  • sea salt(flaky sea salt is ideal; to taste)
  • black pepper(freshly cracked; to taste)

Instructions

Preparation

  1. Take 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.
  2. Season generously all over with sea salt and freshly cracked black pepper.

Cooking

  1. Heat a large, heavy-bottomed cast-iron skillet over high heat until smoking lightly. Add the olive oil and swirl to coat the pan.
  2. Carefully 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.
  3. Reduce 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.
  4. Remove 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

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

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650 kcal260 kcal2,600 kcal
Protein75 g30 g300 g
Fat35 g14 g140 g
Carbs1 g0.4 g4 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.

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