Bistecca alla Fiorentina (Italian-Style Porterhouse)
Servings: 2
Calories: 568kcal
This epic Italian beef dish is truly one that is made to impress. We smoke our version in our electric smoker, but see the NOTES on other methods for cooking the steak. This easily serves two people. Grill up some Italian sausages for a feast to feed a small gathering.
Print Recipe
Equipment
- Smoker Electric or pellet, see NOTES for other options
Ingredients
- 1 2 lb porterhouse steak about 1½" thick
- Salt and pepper
- ¼ cup olive oil plus 2 tablespoon for searing
- 3 tablespoon basil fresh, chopped
- 3 tablespoon parsley flat-leaf, fresh, chopped
- 4 cloves garlic minced
- coarse finishing salt
Instructions
- Set your porterhouse out for about 30 minutes to lose some of its chill.1 2 lb porterhouse steak
- Liberally season the steak on both sides with salt and pepper.Salt and pepper
- Add 2 ounces of hickory wood chips to your smoker box and place it in the smoker. Place the steak on one of the smoker grates, close the door, and turn the heat to 225°F. Smoke until you reach an internal temperature of 120 to 125°F for medium rare, usually about 1 hour and 15 minutes. Remove the steak from the smoker.
- Heat 2 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat. Once the oil is very hot and shimmering, place the steak into the skillet and let the underside brown for about 1 to 2 minutes. Carefully flip the steak and brown the other side for another minute or two. Use a large spatula to place the steak on a cutting board and let rest for 10 minutes while you make the sautéed herbs and garlic sauce.¼ cup olive oil
- In a small skillet (or use the same one that you seared the meat in), heat ¼ cup of olive oil over medium heat. Add the garlic, basil, and parsley, and sauté, stirring often, for about 60 seconds. Transfer to a bowl. Set aside.3 tablespoon basil, 3 tablespoon parsley, 4 cloves garlic
- If desired, use a sharp paring knife to cut the filet and the strip away from the bone. Slice the steaks into ½-inch to 1-inch thick slices. Arrange the sliced meat back into place around the T-bone.
- Use a spoon to add a strip of the sautéed herbs and garlic down the center of each steak. Sprinkle with coarse sea salt and serve at once.coarse finishing salt
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Alternate methods for cooking the steak:
On your gas, charcoal, or electric grill. Set up a 2-zone heat source (direct heat on one side of the grill and no heat on the other side). Cook the steak on the no-heat side until the inside reaches 120 to 125°F for medium rare. If desired, you can then do the final sear on the direct heat side of the grill.
Sous Vide: Follow the manufacturer's instructions for cooking the porterhouse with your sous vide machine. You'll need a vessel and baggie large enough to hold the large steak. Do the final sear as is in the recipe.
Oven (not recommended): Preheat oven to 350°F. Place steak on a baking sheet and bake until internal temp reaches 125°F, usually about 30 to 40 minutes. Sear as directed in the recipe.
If you can't get a porterhouse, a regular T-bone will work just fine.
For medium, take the steak out when the internal temperature reaches 135°F. For medium-well, remove the steak when it reaches 145°F.
Leftovers will keep in the fridge for up to 5 days (they make amazing sandwiches!).
Nutrition
Calories: 568kcal | Carbohydrates: 29g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 660mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 664IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg