bistecca alla fiorentina (tuscan porterhouse)

Ingredients

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

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• press chopped rosemary both sides of porterhouse steak; set a plate and allow to marinate at room temperature for 1 hour.
• start an outdoor grill using hardwood charcoal, such as hickory. when coals are white and glowing, arrange for high heat.
• gently brush or rub olive oil steak, then season to taste with sea salt and pepper.
• place steak grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. when finished, place steak a platter, and allow to rest for 10 minutes.
• to serve, remove the two pieces of meat from the bone, and replace the bone the serving platter. trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. fan out on the other side of the bone. finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.