Bistecca Roma Recipe

Bring steak to room temperature

Remove the porterhouse/t-bone from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Generously brush both sides of the steak with 2 tablespoons extra-virgin olive oil. Sprinkle 2 tablespoons kosher salt evenly over both sides and the edges, then grind 2 teaspoons black pepper over both sides. Press seasoning gently into the meat.

Preheat pan or grill

If using a cast-iron skillet, place it over high heat and preheat until smoking hot (about 8–10 minutes). For a grill, preheat to very high heat (500–600°F / 260–315°C) and oil the grates.

Sear steak

Place the steak on the hot skillet or grill. For medium-rare on a 1.5–2.0 inch steak sear 4–5 minutes without moving to develop a deep crust. Flip and sear the other side 4–5 minutes. If using a skillet, you can tilt and spoon hot fat over the top for extra flavor while searing.

Finish to temperature

After searing both sides, reduce heat to medium (or move steak to indirect heat on the grill). Continue cooking, flipping every 2 minutes, until internal temperature reaches desired doneness (use an instant-read thermometer): 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a thick porterhouse this typically takes an additional 4–8 minutes depending on thickness.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 8–12 minutes to allow juices to redistribute. Do not skip resting — it ensures a juicy bistecca.

Slice and serve

Slice the steak across the grain into thick slices, keeping the bone intact for presentation if desired. Arrange on a warm platter.

While the steak is resting, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon lemon zest (optional) in a small bowl. Mix until homogenous. Taste and adjust salt/pepper.

Spoon or place generous dollops of the warm garlic-herb butter over the hot sliced steak so it melts into the meat. Alternatively, place pats of butter on top of the steak before resting so it melts while resting.

Prepare arugula salad: in a large bowl toss 4 cups baby arugula with 1 cup halved cherry tomatoes, 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper until lightly coated.

Plate: Arrange slices of bistecca on serving plates or a platter, spoon garlic-herb butter over the top, place a handful of arugula salad alongside, and serve with lemon wedges for squeezing over the meat.

Optional finishing: Sprinkle a pinch of flaky sea salt over slices just before serving for added texture.