Ingredients: |
Ingredients: 2 (1 1/2 to 2 lb) porterhouse steaks (approx. 1 1/4-1 1/2 inches thick)
2 TB premium olive oil, plus extra for drizzling
2 TB ages balsamic vinegar
2 tsp. chopped fresh rosemary
1 TB gray sea salt, or to taste
1 1/2 TB freshly ground pepper, or to taste
Canola oil, for oiling grill
Lemon wedges, for garnish
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Directions: |
Directions:Remove steaks from refrigerator 30 minutes prior to grilling; bring to room temperature. Rub olive oil, balsamic vinegar and rosemary into both sides of steaks; season with salt and pepper, pressing to adhere. Preheat the grill to high; clean the grates and oil liberally to prevent sticking. Using tongs, place each steak onto hot oiled grill, and cook for about 2 minutes. Without turning the steaks, rotate them 90º, and continue cooking until the meat is seared and crusty on the outside, about 2 minutes more; this will produce beautiful crosshatch grill marks. Flip the steaks over, and repeat process for the other side. A traditional Bistecca alla Fiorentina is served rare to medium-rare; test for doneness using an instant-read thermometer. For rare, cook to an internal temperature of 120-125º; for medium-rare cook to 130-135º. Remove steaks from the grill, and let rest for 5 minutes before slicing; this allows the juices to redistribute evenly, producing a juicier, more succulent steak. Slice the steaks across the grain on the bias, then arrange the slices on heated dinner plates. Drizzle with additional olive oil, and garnish with lemon wedges; serve immediately, passing additional salt separately. |
This recipe for TUSCAN-STYLE PORTERHOUSE FOR TWO is from