Bistecca alla Fiorentina
by Sherman Antao · View original source
A famous dish in Tuscan cuisine, bistecca alla fiorentina is a simple recipe that consists of a beautifully grilled steak lightly dressed with extra-virgin olive oil and lemon juice. The grassy oil complements the beef while the acidic lemon juice sharpens the flavors. To bring out the full, fresh flavor of the olive oil and lemon juice, we drizzled them over the steak after cooking rather than before, as many recipes recommend. Be sure to buy steaks that are at least 1 inch thick. For even deeper flavor, grill lemon halves on hot grill until caramelized about 6 minutes. We prefer this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines on page 161.</description> <parameter name="servings">2
- Category:
- Main Course
- Cuisine:
- Italian
- Cook:
- 50 min
Ingredients
- 1 porterhouse or T-bone steak (1¾-pound, 1 to 1½ inches thick, trimmed)
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1 garlic clove (cut in half)
- 2 tablespoon extra-virgin olive oil
- lemon wedges
Instructions
- Top sirloin NY steak with bone in from Vons.
- Generous kosher salt on each side - 1 teaspoon per side.
- Same for pepper.
- Avocado oil (2 tablespoons) + 1 tablespoon melted butter in hot stainless steel pan.
- 4 minutes/side is perfect (heat pan on high, then reduce to medium).
Notes
Kids vote to keep in rotation - 03.10.2026. Handwritten notes modify the original recipe to use a stovetop method with a top sirloin NY steak instead of grilling a porterhouse/T-bone as originally written.