Fiorentina porterhouse

Last Updated on April 7, 2024

Steak porterhouse in Tuscan style is a dish for 3-4 diners, because raw 3.5-5 cm thick weighs about 1 kg.

Ingredients:

steak porterhouse 3.5-5 cm thick (about 1 kg) 6 pieces sage leaves 2-3 pcs garlic cloves 1/2 cup top quality, cold-pressed extra virgin olive oil 1 tsp fresh, finely chopped rosemary coarse sea salt freshly ground or crushed black pepper

Procedure:

1. First, preheat the grill to high heat
2. Brush and grease the grill grate so that the grill grate will stick to the steak
3. Season the steak generously with coarse salt and freshly cracked pepper, brush lightly with oil, place on the grill grate and grill to taste on each side for 6 to 13 minutes (depending on whether you want it more or less cooked through)
4. Arrange the finely chopped garlic, rosemary and sage leaves in the bottom of a deep bowl or plate and place the grilled steak on top
5. Drizzle the meat with olive oil, turn the steak several times to coat it well in the garlic, herbs and oil
6. Marinate the grilled steak, still hot, for 3 to 5 minutes
7. Cut the sirloin and cut it off the bone, cut each piece crosswise into 3.5 cm thick slices, brush them once more with oil and serve immediately.

Recommendation:

Grill steaks:A steak, rare inside, will be ready in 5-6 minutes, a steak, pinkish inside, in 8-9 minutes, and a steak well done will be ready in about 12-13 minutes. Depending on the temperature of the grill and the thickness of the meat.Checking the doneness of the steaks:Press the meat with your finger or grill tongs, if the meat is tender, it is still raw inside.

Note:

For more information on preparing beef steaks, see Grilling Beef here.

Grilling Beef.