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Grilled Italian steak sliced with lemon and herb sauce on cutting board

Italian Steak (Bistecca alla Fiorentina)

You'll be transported straight to Florence, Italy with our Italian Steak also known as bistecca alla Fiorentina recipe. It's an impressive main course that's very easy to make. We give you all the tips to grill this steak like a professional for the juiciest bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 480 kcal

Equipment

  • Outdoor grill or indoor grill pan

Ingredients
  

  • 2 Thick-cut steaks, 1 1/2 -2 inches thick Porterhouse, Ribeye, New York Strip, or Filet Mignon all work beautifully.
  • Avocado oil or another high-heat neutral oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons flaky sea salt
  • 2 teaspoons finely chopped fresh rosemary
  • Extra virgin olive oil for finishing
  • 1 lemon halved (for grilling)

Instructions
 

  • Remove the steaks from the refrigerator and let sit at room temperature for at least 45 minutes to 1 hour to ensure even cooking.
  • Pat the steaks completely dry with paper towels. Lightly brush both sides with avocado oil. Season generously with kosher salt and black pepper.
  • Preheat an outdoor grill or indoor grill pan to medium-high heat.
  • Place the steaks on the hot grill. Cook without moving for 3–4 minutes to develop a good sear. Flip and cook the other side for another 3–4 minutes. Continue grilling, flipping occasionally, until the internal temperature reaches 125°F to 128°F for medium-rare (total grilling time will be about 8–12 minutes depending on thickness and heat level).
  • While the steaks are grilling, place halved lemons cut-side down on the grill for 2–3 minutes until lightly charred.
  • Transfer the steaks to a cutting board and let rest for at least 10–15 minutes to allow the juices to redistribute.
  • In a small bowl, combine the flaky sea salt and finely chopped rosemary.
  • Slice the meat away from the bone and cut into thick slices against the grain. Drizzle lightly with extra virgin olive oil. Finish with a light sprinkle of the rosemary sea salt and serve with grilled or fresh lemon wedges.

Notes

Storage: 
Leftover steak will keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of oil or broth to help maintain its tenderness, or enjoy it cold, sliced over salads.
You can freeze raw steak easily. Just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before cooking. 
Expert Tips: 
    • Bring the steak out to sit at room temperature for about an hour before cooking. Since an Italian steak is so thick, you want to take the chill off from the fridge before grilling. This will help the steak to cook more evenly giving you the most tender, juicy bite.
    • Pat the steak very dry before seasoning. You want the outside of the steak to be as dry as possible before grilling. This will give the steak a better crust on the outside as it grills, just like a steakhouse.
    • Don't overcook the steak. The meat thermometer is your best tool to prevent you from doing this. Temp the steak after 10 minutes of grilling to see if it's reached 125F for medium-rare. Remove it then since the residual heat will continue to cook the meat.
    • Let the steak rest for at least 10 minutes before slicing. You want the juices to rest in the steak to make it as juicy as possible when you slice into it. The only way to do this is to let it sit before serving.
    •  Slice the steak against the grain. If you ever wonder why restaurants slice the steak for you, it's because you need to slice it against the grain for the correct bite. Look for the lines in the meat and slice the opposite direction.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 1gProtein: 47gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 14gCholesterol: 130mgSodium: 550mgPotassium: 500mgVitamin A: 25IUVitamin C: 14mgCalcium: 12mgIron: 3.5mg
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