Rosemary-Infused Porterhouse with Lemon Zest

Recipe Collection: Dinner

Rosemary-Infused Porterhouse with Lemon Zest elevates your grilling game with a non-vegetarian Italian masterpiece. This recipe features a succulent porterhouse steak, marinated with fresh rosemary and enhanced by a splash of lemon, creating a mouthwatering flavor profile that’s both aromatic and refreshing. Perfect for summer barbecues or special occasions, this dish pairs beautifully with grilled vegetables or a fresh salad.

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Overview

Bistecca alla Fiorentina is a classic Tuscan dish that showcases the rich flavors of a porterhouse steak. This recipe highlights the simplicity and quality of Italian cuisine, using fresh rosemary, olive oil, and sea salt to enhance the natural taste of the meat. Perfectly grilled and garnished with lemon wedges, this dish is a celebration of authentic Italian flavors.

Diet Type

Non-Vegetarian

Allergies

None

Cuisine

Italian

Serving Size: 6

Cooking Time: 85 minutes

Ingredients

• 4 Sprigs fresh rosemary, minced
• 2.5 Pounds (lb) porterhouse steak
• 3 Tablespoons (tbsp) Tuscan olive oil
• 1 Pinch sea salt, to taste
• 1 Pinch pepper, to taste
• 6 Lemon wedges

Steps

1. Press the minced rosemary onto both sides of the porterhouse steak. Place the steak on a plate and allow it to marinate at room temperature for 1 hour.
2. Prepare an outdoor grill using hardwood charcoal, such as hickory. Once the coals are white and glowing, arrange them for high heat.
3. Gently brush or rub olive oil onto the steak, then season to taste with sea salt and pepper.
4. Place the steak on the grill and cook until a dark, golden brown crust forms, about 5 to 10 minutes depending on the thickness of the meat. Turn over and continue cooking until golden on the other side, another 5 to 10 minutes. Once done, place the steak on a platter and let it rest for 10 minutes.
5. To serve, remove the two pieces of meat from the bone. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain and fan out on the other side of the bone. Garnish the platter with lemon wedges and a sprinkle of additional sea salt.

Enjoy your Rosemary-Infused Porterhouse with Lemon Zest!