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Category: Main courses

Bistecca fiorentina

Bistecca fiorentina
Robert Gauthier / Los Angeles Times

Dario Cecchini is in the beef aging room at Harvey Gussman's tiny mid-Wilshire butcher shop. With a connoisseur's eye he inspects the stacks of short loins suspended from the ceiling, carefully examining the color, stroking the surfaces, sniffing. Then a ... Read more

Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature | Serves 3 to 4
Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher.
  • 1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds), cut from the small end of the loin, at room temperature
  • 1 teaspoon best-quality olive oil, plus additional for oiling the rack
  • 1/4 teaspoon coarse salt, or to taste
  • Freshly ground black pepper

Step 1Heat a grill over medium-high heat. (It will be hot enough when you can hold your hand an inch over the grill for only 5 to 6 seconds.) Lightly oil the grill, and place the steak on the grill. Grill the steak for 5 minutes, then flip over and grill the other side 5 more minutes.

Step 2Carefully place the steak vertically on the grill, so it is resting on the flat part of the T-bone. Continue to cook, allowing the heat to transmit through the bone to the meat. Cook an additional 15 to 25 minutes (this will depend on the heat of your grill) until a thermometer inserted reads 125 degrees for medium-rare. Remove the steak from the grill to a plate and allow it to rest for 2 to 3 minutes.

Step 3Lightly season the steak with the salt and a couple grinds of pepper, then drizzle the olive oil over it. Slice the steak away from the bone, and then crosswise into strips. Serve immediately.

Each of 4 servings:
321 calories; 38 grams protein; 0 carbohydrates; 0 fiber; 18 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 246 mg. sodium.
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