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Published 23/04/2026
0:25
Makes 2
Medium

Bistecca alla Fiorentina (Florentine porterhouse steak)

This classic Tuscan dish relies on two things: a very thick, high-quality cut of meat and intense heat. The ultimate treat for steak lovers.

When Italians do steak, boy do they go for it. This iconic dish, a porterhouse, is a staple of restaurants in Florence, with the gigantic cut always cooked rare and served at the table for diners to share. Flavoured with rosemary and oil, it’s sometimes served with cannellini beans and, of course, a bottle of good Tuscan red wine.

What you'll need...

For the steak

  • 1 x 800g-1kg porterhouse (T-bone) steak, at least 4cm thick
  • 2 tbsp extra-virgin olive oil
  • Flaky sea salt and cracked black pepper

Method

  1. Remove the steak from the fridge at least an hour before cooking to bring it to room temperature. Pat it thoroughly dry with paper towels; moisture is the enemy of a good crust.

  2. Season the steak very generously with sea salt on both sides. Heat a griddle pan or barbecue until smoking hot. Dip the rosemary in oil, then use it to brush the steak all over. Just before griddling, season the steak on both sides with salt and pepper.

  3. Place the steak on the grill. For a traditional rare finish, cook for about 5-6 minutes per side without moving it, until a deep crust forms. Stand the steak upright on its bone for a further 2 minutes to allow the heat to penetrate through the bone.

  4. Transfer to a board and rest for at least 10 minutes. Carve the meat away from the bone and slice into thick strips. Drizzle with high-quality extra-virgin olive oil and a final sprinkle of salt and black pepper before serving.

Shop the tools you will need

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