Authentic Tuscan Porterhouse Steak
Delight in the essence of Tuscany with this Authentic Tuscan Porterhouse Steak recipe, inspired by the rich culinary traditions of Italy. After a beautiful honeymoon in Italy, my daughter and son-in-law gifted me two exquisite porterhouse steaks. This recipe captures the heart of Florentine cooking, featuring a luscious blend of pork fatback, garlic, and rosemary, creating a savory rub that enhances the natural flavors of the meat. Perfectly grilled to medium rare, this dish evokes memories of charming Italian piazzas and the joy of sharing meals with loved ones. Gather around the table and experience the warmth of Italian hospitality with every delicious bite.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Pork Fatback
12 ounces (cubed)
Garlic
12 cloves (peeled)
Dried Rosemary
2 teaspoons
Porterhouse Steaks
2 (24-28 ounces each)
Coarse Salt
to taste
Black Pepper
to taste (freshly ground)
Instructions
1
Start by removing the porterhouse steaks from the refrigerator and rinsing them under cold water. Pat them dry using paper towels.
2
Allow the steaks to sit at room temperature for about 30 minutes to ensure even cooking.
3
While the steaks are resting, prepare the flavor base: combine the cubed pork fatback, peeled garlic cloves, and dried rosemary in a food processor. Blend until the mixture reaches a smooth, paste-like consistency.
4
Generously rub the fat mixture over both sides of the steaks, ensuring they are well-coated. Season each steak with coarse salt and freshly ground black pepper according to your taste.
5
Preheat your grill to high heat. Make sure it's clean and lightly oiled to prevent sticking.
6
Once the grill is hot, place the steaks on it. Grill for approximately 5 to 6 minutes on each side for medium rare. Monitor the fillet side, which will cook faster than the strip loin, rotating the steaks every 2 minutes to promote even cooking and achieve a delicious, crispy exterior.
7
After grilling, remove the steaks from the grill and let them rest for 5 to 7 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
8
Slice the steaks against the grain and serve with your choice of sides. Enjoy the authentic flavors of Tuscany!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind this steak recipe?
The recipe is inspired by the rich culinary traditions of Tuscany and Florentine cooking after a trip to Italy.
What ingredients are needed for the Tuscan rub?
The rub is made from a blend of cubed pork fatback, twelve peeled garlic cloves, and dried rosemary.
How should the porterhouse steaks be prepared before cooking?
Rinse the steaks under cold water, pat them dry with paper towels, and allow them to sit at room temperature for 30 minutes.
How do you make the flavor base paste?
Combine the cubed pork fatback, garlic, and dried rosemary in a food processor and blend until smooth.
What seasoning is recommended for the steaks?
The recipe calls for coarse salt and freshly ground black pepper to be applied after the fat rub.
What is the recommended grill temperature?
The grill should be preheated to high heat for the best results.
How do I prevent the steak from sticking to the grill?
Make sure the grill is clean and lightly oiled before placing the steaks on the heat.
How long should I grill the steaks for medium rare?
Grill the steaks for approximately 5 to 6 minutes on each side.
How often should the steaks be rotated on the grill?
Rotate the steaks every 2 minutes to ensure even cooking and a crispy exterior.
Why does the fillet side of the porterhouse require monitoring?
The fillet side of the steak tends to cook faster than the strip loin side.
How long should the steaks rest after being removed from the grill?
Let the steaks rest for 5 to 7 minutes before slicing.
What is the purpose of resting the meat?
Resting allows the juices to redistribute throughout the meat, making it more tender and juicy.
What is the proper way to slice the steak for serving?
The steaks should be sliced against the grain for the best texture.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
What is the weight of the steaks used in this recipe?
The recipe uses two porterhouse steaks weighing between 24 and 28 ounces each.
How much pork fatback is required?
You will need 12 ounces of cubed pork fatback.
How many garlic cloves are used in the rub?
The recipe calls for 12 peeled garlic cloves.
Is the rosemary used fresh or dried?
This specific recipe uses 2 teaspoons of dried rosemary.
What type of salt should be used?
Coarse salt is recommended to season the steaks.
What is the total ingredient count?
There are 6 total ingredients in this recipe.
What are the primary tags for this dish?
Tags include Bistecca alla Fiorentina, Tuscany, porterhouse steak, and Italian cuisine.
Can I use a food processor for the rub?
Yes, a food processor is used to blend the fatback and aromatics into a paste.
Should the steaks be cold when they hit the grill?
No, they should sit at room temperature for 30 minutes to ensure even cooking.
What should the consistency of the rub be?
The mixture should reach a smooth, paste-like consistency.
Is the pepper used pre-ground?
The recipe specifies using freshly ground black pepper.
How is the fatback prepared?
The fatback should be cubed before being processed into the rub.
What type of cooking heat is used?
This is a high-heat grilling recipe.
What part of the steak is the strip loin?
The strip loin is the larger side of the porterhouse steak opposite the fillet.
Are the steaks washed?
The instructions suggest rinsing them under cold water and then patting them dry.
What is the overall flavor profile?
It is a savory, aromatic dish that enhances the natural flavors of the beef with garlic and rosemary.