Florentine Style Steak -- Bistecca Alla Fiorentina

"My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
  • Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
  • Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
  • Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
  • The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
  • When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
  • Serve and enjoy!

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Reviews

  1. I made this with a NY strip steak (thin sliced). I just had to adjust the cooking time. The flavors complement the steak perfectly. Goes with everything. Made for ZWT 7 Italy.
     
  2. Delicious! We really enjoyed this steak. Made for ZWT 2011. We will definitely make this again!
     
  3. An outstanding recipe made on the grill. I cut back on the fatback to 6 oz but it still made a decent paste. Oh the garlic cloves!! Wonderful on the steaks!! Made for ZWT 4 Fancy Feinschmeckers
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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