If you’ve ever wanted to experience Italy in your own backyard, this dish is the way to do it. This steak is simple and is traditionally served family style in the rare to medium rare range. If anyone in your group prefers more well done meat, it’s easy to place a sliced portion of the steak back on the grill for a couple of minutes; but that’s not the traditional way to serve Bistecca alla Fiorentina.
The Shokunin or on the Hybrid Fire Grill supplemented with cooking wood or lump charcoal make the perfect cooking environment for this traditional wood fired steak. It pairs extremely well with any grilled vegetable, like this grilled broccoli.
- 1 3-4 pound Porterhouse steak, 3 inches thick
- 3-4 tablespoons olive oil, divided
- 2 teaspoons coarse kosher salt
- 1 tablespoon sea salt, flakes
- 4 lemons, cut in half (optional)
Start by removing the steak from the refrigerator three hours prior to grilling it. Place it on the countertop at room temperature. This is a very thick cut of meat, allowing it to warm up slightly before grilling it is essential for proper doneness. Season the steak on both sides and the edges with kosher salt.
While the steak is coming to room temperature, light your grill and set up for direct high heat cooking. Burning down quality oak cooking wood to create a coal bed is traditional, and it adds an element of flavor, but quebracho hardwood charcoal also works well.
When the grill has preheated, dab off any moisture from the steak with a paper towel, then evenly coat it with a thin layer of olive oil. Place the steak on the grill grate, directly over high direct heat. Allow the steak to cook for two minutes before rotating it 90 degrees and placing it in a different spot on the grill grate over direct heat.
Allow the steak to cook for another two minutes, before flipping it and repositioning it on the grill grate, over direct heat. After two minutes, rotate 90° and reposition again on the grill grate over direct heat.
After eight minutes of cooking time, position the steak on its end (bone side on the grate) and allow it to cook for four more minutes. If you notice any flare ups, simply reposition the steak to a different area of the grill. While the steak is cooking on its edge, place the optional lemons on the grill, cut side down, over direct heat.
Tip: By moving the steak around the grill grate, it allows for the steak to always be in contact with an extremely hot portion of the grill grate, which aids in the searing process.
After 12 minutes total, remove the steak and lemons from the grill. Place the steak on a preheated, oven safe platter. Tent with aluminum foil for five minutes. Then, using a sharp knife, slice the steak off the bone and into thick portions. Drizzle with olive oil and flake sea salt. Serve family style on the hot platter, squeezing optional charred lemon juice on the steak as desired.