Bistecca Alla Fiorentina Recipe

Cooking Directions

1. 1

   Prepare the Steak

   Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

2. 2

   Sear the Steak

   Heat a large cast-iron skillet over high heat. Add olive oil and once it’s shimmering, carefully place the steak in the skillet. Sear for about 4-5 minutes on each side until a crust forms.

3. 3

   Add Rosemary

   During the last minute of cooking, add the fresh rosemary sprigs to the skillet and baste the steak with the melted butter. Cook until the internal temperature reaches 130°F for medium-rare.

4. 4

   Rest the Steak

   Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.

5. 5

   Make the Barolo Butter

   In a small saucepan, melt butter over medium heat. Add Barolo wine and simmer until reduced by half. Stir in chopped cherry peppers and minced garlic, and cook for another 2 minutes.

6. 6

   Prepare the Beef Jus

   In a separate saucepan, combine beef stock and any drippings from the skillet. Bring to a simmer and reduce slightly. Stir in fresh parsley.

7. 7

   Serve

   Slice the steak and serve with a drizzle of Barolo butter and a side of beef jus.