Bistecca alla Fiorentina with Rosemary Oil and Lemon

Steps

1. Step 1

   Take the steak out of the fridge and let it sit at room temperature for 1 hour. Pat it completely dry with paper towels. (A dry, room-temperature steak browns far better.)

   1 hr, hands-off

   • 1 porterhouse steak, about 2 1/2 inches thick (2 1/2–3 lb)
2. Step 2

   Make the rosemary oil: strip the leaves from 1 rosemary sprig and chop them finely. Warm the olive oil in a small pan over low heat with the chopped rosemary and the crushed garlic clove for 3 minutes, just until fragrant — do not let it sizzle hard or brown. Take it off the heat and leave it to steep while you cook the steak, then discard the garlic.

   5 min

   • 1/3 cup peppery extra-virgin olive oil
   • 1 sprig rosemary
   • 1 clove garlic
3. Step 3

   Heat your fire: for a grill, build a hot charcoal fire or set a gas grill to high (you should only be able to hold a hand above the grate for 2 seconds). Indoors, heat the oven to 400°F and set a large cast-iron skillet over high heat for 5–6 minutes until it just begins to smoke.

   10 min · 400°F

4. Step 4

   Rub the steak all over with the neutral oil, then season generously on both sides and the edges with the coarse salt and black pepper, pressing it on.

   3 min

   • 1 porterhouse steak, about 2 1/2 inches thick (2 1/2–3 lb)
   • 1 tbsp coarse sea salt or kosher salt
   • 1 tsp black pepper
   • 1 tbsp neutral oil
5. Step 5

   Sear the steak 5–6 minutes per side without moving it, until a dark brown crust forms. On a grill, move it away from any flare-ups; in the skillet, lay it down away from you and leave it alone.

   12 min

   • 1 porterhouse steak, about 2 1/2 inches thick (2 1/2–3 lb)
6. Step 6

   Stand the steak upright on its bone edge (lean it against the side of the pan or wedge it between the grill grates) and cook 6–10 minutes more, until an instant-read thermometer in the thickest part of the strip reads 120°F for rare or 125°F for medium-rare. Indoors, transfer the whole skillet with the steak standing on the bone into the 400°F oven for this stage. Remember it will rise about 5 degrees as it rests.

   8 min · 400°F

   • 1 porterhouse steak, about 2 1/2 inches thick (2 1/2–3 lb)
7. Step 7

   Move the steak to a warm cutting board or platter, lay the remaining rosemary sprig on top, and rest it for 10 minutes. Don't skip this — the juices need to settle.

   10 min, hands-off

   • 1 porterhouse steak, about 2 1/2 inches thick (2 1/2–3 lb)
   • 1 sprig rosemary
8. Step 8

   Cut along both sides of the bone to free the strip and the fillet, then slice each across the grain into 1/2-inch slices. Reassemble the slices around the bone on the platter.

   3 min

   • 1 porterhouse steak, about 2 1/2 inches thick (2 1/2–3 lb)
9. Step 9

   Spoon the warm rosemary oil over the sliced meat, sprinkle with flaky salt, and serve with lemon wedges for squeezing at the table.

   2 min

   • 1/3 cup peppery extra-virgin olive oil
   • 1 lemon
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026