Ingredients
FOR THE STEAK
Porterhouse Steak1, 3-inch-thick
FOR THE HERB SALT
Garlic1 clove, peeled
Kosher Salt1/4 cup
Woody Herbs1 cup loosely packed (rosemary, sage, thyme, savory)
FOR ASSEMBLY
Flamingo Estate Extra Virgin Olive Oilto taste
Herb Saltto season
Steps
- FOR THE STEAK:
- Rest your steak at room temperature for at least 30 minutes.
- Meanwhile, oil your grill grate and preheat your (preferably wood burning or charcoal) grill over medium-high heat.
- Place your steak directly over the hottest part of the grill. Do NOT oil or salt the steak. This is one of the tricks to a true bistecca alla fiorentina. Cook for 10 minutes per side, moving your steak around the grill to develop a deeply caramelized crust without burning.
- Allow to rest for 15 minutes.
- FOR THE HERB SALT:
- While the steak cooks; roughly chop all the herbs and place in a food processor. Pulse until finely minced. Add the salt and pulse 2-3 more times to combine. Store in an airtight container in the fridge for up to 2 weeks.
- FOR ASSEMBLY:
- If you’ve cooked up a porterhouse for this recipe you will cut the meat away from the bone. Next, slice the meat against the grain in about ½-inch-thick slices. “Re-assemble” the porterhouse by centering the bone on a platter and arranging the steak sliced on either side. Drizzle very liberally with olive oil. Once you think you’ve drizzled enough, drizzle more. Sprinkle liberally with the herb salt and close your eyes. Imagine a wood burning grill overlooking the Tuscan countryside while murmurings of starlings dance off into the setting sun.
Cook a meal for someone you love
