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Florentine Style Porterhouse & Asparagus (Atkins)

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“Atkins website. This is bistecca fiorentina, one of Italy’s most famous beef dishes. Like all simple dishes it benefits from choosing the best ingredients: Buy aged steak if you can (its flavor is deeper and it shrinks less in cooking) and use a good-quality, fruity, olive oil; coarse sea salt is an integral part of this dish, but if you don’t have it, use kosher salt or about half as much regular table salt.”

Ingredients Nutrition


  1. Porterhouse:
  2. 1. Rub steak with 1 teaspoon of the oil, then rub steak all over with cut sides of garlic; discard garlic. Rub steak again with 1 rosemary sprig and 1 thyme sprig; discard herbs. Season steak on both sides with salt and pepper; set aside.
  3. 2. Prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat. When very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
  4. 3. Transfer steak to a cutting board and let stand 5 minutes. With a sharp knife, cut around bone so that you have 2 pieces of meat. Trim off any fat. Thinly slice steak and transfer to a platter. Surround with the remaining 2 rosemary sprigs and 2 thyme sprigs. Drizzle steak with remaining 2 teaspoons olive oil and serve.
  5. Asparagus:
  6. 1. Heat oven to 400°F Line a jelly roll pan with aluminum foil. Rinse asparagus, and snap off tough ends. Lightly pat dry.
  7. 2. Spread asparagus out in pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to distribute seasoning. Pat into a single layer.
  8. 3. Bake until asparagus are tender and lightly crisped; about 15 minutes. Shake pan once or twice during baking time.

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