Jul 14 2026
Restaurants›Treva›Bistecca Florentina Recipe

Bistecca Florentina Recipe

Inspired by Treva
Time1h 30m
Serves2

36oz sixty day dry aged porterhouse

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Ingredients

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Meat

Seasoning

Method

Preparation

  1. 1

    Prepare the Steak

    Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 1 hour before cooking. This ensures even cooking.

  2. 2

    Season the Steak

    Generously season both sides of the steak with kosher salt and freshly ground black pepper. You can use about 1 tablespoon of each for the 36oz steak. Let it sit for another 30 minutes.

Cooking

  1. 3

    Preheat the Grill

    Preheat your grill to high heat, around 500°F (260°C). If using a charcoal grill, allow the coals to turn white and ashy.

  2. 4

    Prepare Garlic and Rosemary

    Mince the garlic cloves and chop the fresh rosemary. Mix them with olive oil in a small bowl to create a marinade.

  3. 5

    Marinate the Steak

    Brush the garlic and rosemary mixture over both sides of the steak, ensuring it’s evenly coated.

  4. 6

    Grill the Steak

    Place the porterhouse steak on the grill and sear for 4-5 minutes on one side. Flip and sear the other side for an additional 4-5 minutes. For a medium-rare finish, aim for an internal temperature of 130-135°F (54-57°C).

  5. 7

    Rest the Steak

    Remove the steak from the grill and let it rest for 10-15 minutes before slicing. This helps retain the juices.

Serving

  1. 8

    Slice and Serve

    Slice the steak against the grain and serve with a drizzle of olive oil and a sprinkle of fresh herbs, if desired. Enjoy your Bistecca Florentina!

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