Bistecca Alla Fiorentina Recipe

Inspired by Cossettas

Time1h

Serves2

Grilled porterhouse steak drizzled with evoo. Served with fried potatoes and sautéed spinach

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Ingredients

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1
Prepare the Steak
Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the grill to high heat.
2
Season the Steak
Drizzle the steak with EVOO and season generously with salt and black pepper on both sides.
3
Grill the Steak
Place the steak on the hot grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness. Remove from grill and let it rest for 10 minutes.
4
Prepare the Potatoes
While the steak is grilling, wash and cut the potatoes into wedges. Boil them in salted water for about 10 minutes until just tender, then drain.
5
Fry the Potatoes
In a large skillet, heat some EVOO and fry the potato wedges until golden brown and crispy. Season with salt to taste.
6
Sauté the Spinach
In another skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted. Season with salt and pepper.
7
Serve
Slice the rested steak and arrange on a platter. Drizzle with additional EVOO and serve alongside the fried potatoes and sautéed spinach.