Rosemary-Infused Porterhouse with Lemon Zest

Recipe Collection: Dinner

Rosemary-Infused Porterhouse with Lemon Zest brings the taste of Tuscany to your table with a quintessential Italian dish. This non-vegetarian recipe features a succulent porterhouse steak, marinated with fresh rosemary and finished with a hint of lemon for a refreshing twist. Perfect for grilling, this dish is versatile enough to shine at any gathering or family dinner.

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Overview

Bistecca alla Fiorentina is a classic Tuscan dish that highlights the rich flavors of a prime porterhouse steak. Infused with fresh rosemary and seasoned with sea salt and pepper, this steak is grilled to perfection and garnished with lemon wedges for a refreshing finish. It's a simple yet elegant dish that embodies the essence of Italian cuisine.

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 Wedges lemon

Steps

1. Press the minced rosemary onto both sides of the porterhouse steak. Set the steak on a plate and allow it to marinate at room temperature for 1 hour.
2. Start an outdoor grill using hardwood charcoal, such as hickory. When the coals are white and glowing, arrange them for high heat.
3. Gently brush or rub the olive oil onto the steak, then season to taste with sea salt and pepper.
4. Place the steak onto 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. When finished, place the steak onto a platter and allow it to rest for 10 minutes.
5. To serve, remove the two pieces of meat from the bone and replace the bone onto the serving platter. 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. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Enjoy your homemade Rosemary-Infused Porterhouse with Lemon Zest!