Bistecca alla Fiorentina (Florentine Steak)

Bistecca alla Fiorentina (Florentine Steak)

  • Serves: 4 – 6
  • Prep time: 10 minutes
  • Total time: 30 minutes
Ingredients
  • 3 to 4 lb (1.4 kg to 1.8 kg) porterhouse steak or bone-in rib steak
  • 2 sprigs each fresh rosemary, thyme and sage
  • 1 teaspoon each onion powder, garlic powder, salt and black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon melted butter

Salmoriglio Garnish:

  • 1 lemon, finely zested and juiced
  • 1 clove garlic, minced
  • 3 tablespoon olive oil
  • 1 tablespoon each chopped fresh rosemary, thyme and Italian parsley
  • ½ teaspoon salt
Directions
  1. Salmoriglio Garnish: In a small bowl, combine lemon zest and juice, garlic, oil, rosemary, thyme, parsley and salt. Set aside. 
  2. Bundle and wrap rosemary, thyme and sage sprigs at the base with twine.  
  3. In a small bowl, mix onion powder, garlic powder, salt and black pepper.  
  4. Rub oil on steak; season steak all over with spice blend.  
  5. Heat the PADERNO Signature Pre-Seasoned Cast Iron Grill Pan, 30cm on high heat; place the steak on an angle across the grill ridges; let cook 4 minutes, dipping herb bundle into melted butter and using it to brush the steak.  
  6. Turn the steak over, setting it down on an angle. Cook for 4 minutes, dipping the herb bundle and brushing with more butter.  
  7. Turn the steak over again, rotating it 90 degrees to create a diamond pattern formed by the grill pan. Cook for another 4 minutes, dipping and brushing the steak with more butter.  
  8. Turn the steak over one last time and cook for a final 4 minutes, dipping and brushing with any remaining butter.  
  9. Transfer the steak to a cutting board and let rest for 3 to 5 minutes before slicing. Serve with Salmoriglio Garnish. 

Tip: Cook time is approximate and intended for steak cooked rare to medium-rare. Cook to your desired degree of doneness: Rare: 125°F. Medium-Rare: 145°F. Medium: 160°F. Well Done: 170°F.