Bistecca alla Fiorentina Recipe
Bistecca alla Fiorentina is a Tuscan Porterhouse which is known for its simplicity (usually consisting of salt, pepper and olive oil.) This Bistecca alla Fiorentina Recipe combines salt, pepper, olive oil and rosemary for a delicious and flavorful cut of meat!
1 porterhouse steak (1.25 inches thick) The thickness only dictates cooking times.
4 sprigs rosemary, chopped
Extra Virgin Olive Oil
Fresh cracked black pepper
1. Press chopped rosemary onto both sides of the porterhouse steak and leave it out at room temperature for 1-hour.
2. Heat grill 450-550 degrees.
3. Drizzle steak with olive oil and season generously with salt and pepper.
4. Grill steak 4 1/2 minutes on each side for medium-rare.
5. Allow meat to rest 7-10 minutes.
6. To serve, cut the two pieces of meat off of the bone. Slice pieces horizontally and arrange them loosely on the bone.
7. Drizzle with olive oil, and crack more salt and pepper over the steaks.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Cabernet Sauvignon Wine
This Bistecca alla Fiorentina Recipe is a flavorful steak dish with heavy meat flavors and the fresh rosemary. I tend to gravitate towards a good heavy red when it comes to hearty beef dishes, and this is no exception. A good Cabernet Sauvignon is the perfect accompaniment to this dish. The robust flavors of the meat will pair well with a heavier red wine, as the earth notes and slight oak of a good Cabernet Sauvignon will only enhance the flavors of this steak dish. Follow the link to our wine review site to find our favorite Cabernet Sauvignon wines-LetsHaveWine.com