Bistecca Fiorentina
750Calories
53gProtein
59gFat
0gNet Carbs
Per serving · recipe makes 2. Scale any portion and auto-track it in the app.
Ingredients
- Porterhouse Steak
- 1 tbsp butter
Method
PREP
- Choose a 2-inch bone-in porterhouse (about 24 oz); salt heavily and rest at room temperature 40 minutes.
COOKING
- Build a very hot fire or heat a cast-iron grill pan until smoking.
- Sear 4 to 5 minutes per side, then stand the steak on its fat edge 1 to 2 minutes to render, until a deep char forms. Pull at 120 to 125F for rare to medium-rare (safe minimum 145F).
FINISH
- Rest upright against the bone 10 minutes, then carve the strip and fillet off the bone and slice thick against the grain. Finish with flaky salt and 1 tbsp butter melted over the warm slices. Serves 2 — split the carved slices evenly.
💡 Pro-Tip: Rest a thick steak longer than you think — 10 minutes lets the juices set so they stay in the meat instead of flooding the board.
Cook it & auto-track the macros in the app →