Bistecca alla Fiorentina (Tuscan Porterhouse)


  • 6 lemon wedges
  • Moist, grey sea salt and freshly cracked pepper to taste
  • 3 tablespoons Tuscan olive oil
  • 1 (2 ½ pound) choice or prime porterhouse steak
  • 4 sprigs fresh rosemary, chopped

1. Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour. 2. Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat. 3. Gently brush or rub olive oil on...

View full recipe at SpringPad


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