Known as a 'Tuscan Porterhouse', Bistecca Alla Fiorentina is easy to make and a treat for meat lovers worldwide.
Bistecca Alla Fiorentina
Serves 4
Ingredients
- 2 heads garlic¼ cup olive oil
- Salt and Pepper
- 2 grass-fed PEI Black Angus porterhouse steaks (each about 2 lb/1kg)
- 2 tbsp minced rosemary
- 2 tbsp minced parsley
- 1 tbsp minced sage
- 1 tbsp minced garlic
- 1 lemon, halved crosswise
- Fine olive oil
Instructions:
- Preheat oven to 300 F (150 C)
- Cut off and discard the top ½ inch (1cm) from each head of garlic. Arrange them at the centre of a sheet of foil, drizzle lightly with some of the olive oil, season, and seal snugly. Roast until tender, about 1 hour. Set aside.
- Massage the steaks with 1 tbsp of the olive oil and season them very generously with salt and (preferably cracked) pepper.
- In a small bowl, combine the rosemary, parsley, sage and minced garlic with the remaining olive oil. Mix well and then rub all over the steaks.
- Set steaks aside on the counter for 20 minutes.
- Meanwhile, preheat grill on its highest setting. Grill the lemon flesh side down until lightly charred, and set aside.
- Char the steaks for about three minutes a side and then shift to a more temperate area of the grill until cooked to desired doneness.
- Remove to a carving board, cover loosely with foil, and let rest for 10 minutes.
- Cut the strip loins and tenderloins from their bones. Slice the beef perpendicular to its length into strips about ¼ inches (5mm) thick, and then reassemble the steaks around the T-bone on a warm platter. Drizzle lightly with the fine olive oil and serve with the roasted garlic and grilled lemon.
