Grilled Porterhouse Steak is one of our favorite dinners. This time, we decided to marinate our thick Porterhouse steak with olive oil and a fusion of Italian seasonings. Rich herbal flavors combine with spicy chili heat that elevates the grilled steak from good to great.
Grilled Porterhouse Steak in Italy
Bistecca Alla Fiorentina inspired our bistecca (grilled steak) recipe. La Bistecca, as it is called in Florence, is a large porterhouse that usually weighs 2 pounds and more. Not all tourists realize that carne alla brace or carne alla griglia is very popular in Tuscany and other parts of Italy. It’s not just pasta or polenta. ?
As we were reading up on this famous steak, we found that there’s only one way to cook and eat authentic Florentine steak, and that is rare. At our house, we eat steak medium-rare. Tuscan white beans (cannellini) traditionally accompany La Bistecca while we chose to serve our steak with colorful marinated cherry tomatoes over arugula.
Bistecca alla Siciliana
Honey was busy at the counter trimming the steak when he asked, ” What kind of seasoning does a Florentine Steak have on it?”
I looked over the Tuscan steak recipes in front of me. “Salt, freshly ground pepper, and extra-virgin olive oil, right before it’s grilled.”
“Why don’t we do something different?” he said.
“Like what?”
“Like the hot Sicilian spice seasoning.” Honey picked up the spice tin and checked out the ingredients. (not an affiliate we just like it a lot) “It’s a blend of basil, fennel seed, chili flakes, garlic, black pepper, and Himalayan pink salt. That’s Italian. We’ll use it with olive oil to make a paste and use it like a marinade.”
“Just like our grilled lamb,” I said. “Good idea! Instead of Bistecca Alla Fiorentina, it’ll be Bistecca Alla Siciliana.”
Preparing the Porterhouse Steak
First thing Honey did was trim the steak. Then he slathered the Italian spice paste on both sides of the meat. {I do include a spice recipe to make your own spice blend.} Instead of letting the meat marinate in a plastic bag, he put it on a plate, covered it with plastic wrap, then set it in the fridge.
He left the steak to marinate in the fridge for 8 hours. Thirty minutes before grilling, he took the meat from the fridge and let it start to come to room temperature.
While Honey got the grill ready, I made the herb oil seasoning that will go on the grilled Porterhouse steak.
Marinate the Cherry Tomatoes
Along with the rustic Sicilian cuisine, we decided that arugula and marinated cherry tomatoes would look beautiful next to the grilled steak.
So, while the steak was marinating in the fridge, I made up a herb marinade for the tomatoes. In a bowl, I whisked olive oil, lemon balsamic vinegar, basil, thyme, garlic, crushed red pepper flakes, salt, and pepper.
The halved tomatoes go in the bowl with the marinade, and the bowl of tomatoes joined the meat in the fridge.
Grilling the Bistecca Alla Siciliana
It was time to prepare the dinner. The grill was hot and ready for the steak. Honey seared the steak first on one side and then the other. Once it was done to our likeness (medium-rare), he took it off the grill and let it rest for 5- 10 minutes.
It’s important that the grilled Porterhouse steak rests so that the juices redistribute and the steak ends up juicy and flavorful.
I drizzled the herb oil over the meat and served it with the marinated cherry tomatoes over arugula.
We hope you’ll give the Italian steak method a try, you won’t be disappointed.
Tutti a tavola è pronto
Date night in with these romantic meat dishes
- Steak Diane Drama and Romance
- Italian Venison Wellington (you may use beef or pork tenderloin)
- Grilled Antelope Tenderloin Bacon Wrapped (you may use beef or pork tenderloin
A special night deserves a special meal. These recipes are memorable. Try them and see.
Un caro saluto e alla prossima.
Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives
Ingredients
- 1 1 1/2 to 2-pound Porterhouse steak, about 1 3/4 to 2 inches thick
- 2 Tablespoons olive oil
- 2 1/2 Tablespoons Hot Italian Spice
- 4 sprigs fresh thyme finely chopped
- 2 sprigs fresh rosemary finely chopped
- 2 sprigs oregano finely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes or more if you like spicy
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 2 Tablespoons extra virgin olive oil
- zest and juice of 1 lemon
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoons kosher salt and pepper
- 12 oz. multi-color cherry tomatoes washed and halved
- 1/2 cup Kalamata olives halved
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar I used lemon flavored white
- 1/2 teaspoons kosher salt
- 1/2 teaspoons freshly ground pepper
- 2 sprigs fresh thyme chopped
- 12 leaves fresh basil roughly chopped
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes
- 3 cups fresh arugula
Instructions
- Make a paste out of the Hot Italian Spice and the 2 Tablespoons olive oil. If you don't have a complete spice like the hot Italian, mix the 7 ingredients starting with the thyme and ending with the garlic with the 2 Tablespoons of olive oil.
- Rub the paste onto the meat, both sides. Place the meat on a plate and cover with plastic wrap. Refrigerate at least for 2 hours, preferable more.
- **Meanwhile, make the herb oil. In a small bowl, mix together the olive oil, lemon juice plus the zest, thyme, oregano, salt, and pepper.
- Remove the steak from the refrigerator 30 minutes prior to grilling. Preheat the grill to high heat.
- Sear until you reach your desired doneness, about 5-8 minutes for medium-rare. Your best bet is to use an instant read thermometer. 140 to 145 F. Place the steak on a plate and lightly tent with foil.
- This is very importatant!!! Let the meat rest at least 5 minutes but 10 is better. During the cooking process water comes out of the cess. If you cut the meat immediately, it will drain onto your cutting board or plate. Let it rest lightly tented with foil. The fluid will absorb back into the meat.
- Sprinkle the steak with the herb oil and serve with the marinated tomatoes over arugula.
- ****Marinate the Tomatoes:
- In medium size mixing bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, basil, thyme, garlic, and crushed rep pepper flakes. Add tomatoes and gently toss to combine.
- Allow the tomatoes to marinate for 2 or more hours in the refrigerator. Bring to room temperature before serving.
- Serve over the arugula.
Notes
Tuscan Rib-Eye Steak from Giada de Laurentiis
Bistecca all Fiorentina from Michael Chiarello
Nutrition
Note: Recipes and content from © 2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Gloria says
April 15, 2019 at 4:00 pmI am so looking forward to grilling season. I know hubby would love this for dinner…along with a glass of wine. You can never go wrong with steak. I love the Italian flair in this delicious recipe.
Jyothi (Jo) says
January 1, 2019 at 10:06 amThose flavors and spices on that grilled steak is so so amazing! I can tell you treated that beautiful piece of meat so well. Looks amazing!
Veena Azmanov says
January 1, 2019 at 9:20 amLove steak and looking a the ingredients in this list I can tell you that this would be a huge hit in our house. Love all the Italian seasoning you have here.
Jeannette (Jay Joy) says
January 1, 2019 at 12:22 amI cannot believe the porterhouse is almost 2 lbs! I love the idea of Sicilian seasonings. The spicy chili heat sounds amazing!
Noel Lizotte says
December 31, 2018 at 8:05 pmThere’s something about a grilled steak that makes everybody happy! Add the right spices, like this … and people are over the moon! Thanks for sharing your spice suggestions.
Cheese Curd In Paradise says
December 31, 2018 at 4:53 pmI love olives with savory proteins like this! The flavors are amazing and you can never go wrong with a well seasoned steak!
Liz says
March 31, 2018 at 6:18 pmWhat a fabulous steak—the marinade and the fresh garnishes make it irresistible!!
Marisa Franca says
April 1, 2018 at 8:07 amThank you, Liz! The steak and the salad were fantastic.
Brandi says
March 31, 2018 at 4:17 pmThat is one amazing looking steak! I love this combination of ingredients and flavor. I can’t wait to make this.
Marisa Franca says
April 1, 2018 at 8:08 amThank you, Brandi! It sure was a treat to enjoy.
Grammy Dee says
June 6, 2017 at 10:56 pmSounds tasty! Thanks Marisa for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
Marisa Franca says
June 7, 2017 at 7:58 amThank you, Dee, for hosting!
Lori Hill-Smith says
June 6, 2017 at 10:27 pmHubby would love it if I made this for him! Thank you for sharing at #BloggingGrandmothersLinkParty
Marisa Franca says
June 7, 2017 at 7:59 amYou’re welcome, Lori! Thank you for commenting.
Teresa says
June 4, 2017 at 7:58 amThis looks and sounds like a meal that my husband and I would so love! I printed your recipe, I’ll be making it. Pinned and tweeted too. Thank you for sharing it with us at the #BloggingGrandmothersLinkParty!
Marisa Franca says
June 4, 2017 at 5:10 pmThank you for sharing, Teresa! It is such a great tasting steak. I know you’ll enjoy it.
Clearissa Coward says
June 3, 2017 at 10:46 pmOh my goodness my husband would absolutely love this. And so would I. Beautifully presented and it looks so good. Thanks for sharing this #BloggingGrandmothersLinkParty. I will share on social media.
Sue from Sizzling Towards 60 & Beyond says
June 2, 2017 at 11:35 pmHi Marisa! My husband and I would love this recipe! It is great to have you link up with us at #BloggingGrandmothersLinkParty and hope to see you next time. I’ve shared on social media.
Marisa Franca says
June 3, 2017 at 7:37 amHi, Sue!! Thank you for having a great link party to share our recipes.
Christie Hawkes says
June 2, 2017 at 9:51 amWow, Marisa, this recipe sounds delicious and the photography is beautiful. My husband and I love the porterhouse as well, but I’ve never tried seasoning it just this way–I will now. Thanks for linking up at #BloggingGrandmothersLinkParty. I have shared this post on social media.
~Christie
Marisa Franca says
June 2, 2017 at 3:40 pmThank you, Christie! The porterhouse steak is really good. It doesn’t disguise the flavor of the meat, just enhances it. Thank you for sharing the post!! I really appreciate it.
Donna says
June 1, 2017 at 8:55 pmMan, that looks delicious…and has totally made me hungry! Thanks for sharing this #BloggingGrandmothersLinkParty !
Marisa Franca says
June 2, 2017 at 3:43 pmThank you, Donna! You’ll have to make it and see how good it tastes. ?
Kylee from Kylee Cooks says
May 25, 2017 at 10:52 pmThe sear and crust on this is absolutely stunning! I bet your family devours this whenever it appears on the table!
Marisa Franca says
May 26, 2017 at 8:11 amYes, they do, Kylee! It really is a special meal and so very good.
KariAnne Wood says
May 25, 2017 at 9:14 pmLooks amazing! Wish I had some here 🙂
Marisa Franca says
May 26, 2017 at 8:10 amHi, KariAnne! Wish I could bring some over! Have a happy Memorial Day Weekend — I’m sure there is a family picnic in the works. ?
Jas@All that's Jas says
May 24, 2017 at 10:03 pmThis is seriously making me drool! I would totally order that in Italy instead of pizza or pasta. In fact, I’ll keep that in mind next time I visit 🙂
Marisa Franca says
May 25, 2017 at 7:44 amHi, Jas! Next time we’re in Italy we are definitely ordering the steak. There are several great restaurants in Florence that are famous for it.
Ciao Chow Linda says
May 24, 2017 at 9:04 pmOh wow. You’ve got a spectacular dinner there. That marinade for the beef must have made the meat taste terrific!
Marisa Franca says
May 25, 2017 at 7:45 amHi, Linda! The marinade certainly did give the meat extra flavor! My mouth is watering now thinking of it. Abbracci!
Ashley @ Big Flavors from a Tiny Kitchen says
May 22, 2017 at 8:06 pmMy GOODNESS this looks incredible! Love the way you’ve added lots of gorgeous greens & colorful produce to liven up the plate.
Marisa Franca says
May 23, 2017 at 2:36 pmThank you, Ashley! I thought the steak needed a bit of color and we needed a salad. ?
karyn says
May 22, 2017 at 11:17 amOMG you have made me want to visit Italy more then ever now.. For me that is Italy on a plate forget about pasta.. I love the vibrant colours and your photos are stunning
Marisa Franca says
May 23, 2017 at 2:39 pmThank you, Karyn! That’s very sweet of you to say. But if you do get a chance to visit Italy –OMG you won’t regret it.
Amy says
May 22, 2017 at 3:03 amThe crust on your steak looks fantastic! I’m loving the seasonings and the fresh veggies on the side! Sounds delicious right now!
Marisa Franca says
May 22, 2017 at 6:38 amHi, Amy! Thank you! The steak turned out really good and it was perfectly grilled, thanks to Hubby.
Molly Kumar says
May 21, 2017 at 11:56 pmThis looks fabulous and I’m so glad you decided to go with the Sicilian seasoning and made it lil different. The steak looks so nicely cooked and the combination of marinated tomato+kalmata olives definitely goes with the meaty dish. Great Pictures 🙂
Marisa Franca says
May 22, 2017 at 6:37 amThank you, Molly! We were really happy with the seasoning — we’re going to try to duplicate and then post.
Soniya says
May 21, 2017 at 8:24 pmLooking forward to the grilling season..so making delicious recipe to try and this steak looks perfectly done!! Love the marinate you have used and the beautiful cherry tomato on the side.
Marisa Franca says
May 22, 2017 at 6:36 amThank you, Soniya! We love our meat but a slab of brown on a tray needs some color, right?
Uma Srinivas says
May 21, 2017 at 7:49 pmMarinating food is more delicious. I know because i do in my cooking too. Nice presentation and Italian seasoning sounds interesting.
Marisa Franca says
May 22, 2017 at 6:35 amThank you, Uma! We are going to try to duplicate our favorite seasoning. ?
Dene' V. Alexander says
May 21, 2017 at 7:18 pmMarisa, you have outdone yourself with this steak and these pictures!! And these seasonings, winners in my book!! It would take me a couple of days to devour this thing!!
Marisa Franca says
May 22, 2017 at 6:34 amThank you, Dene’! I agree that’s a lot of meat. It’s a good thing I have someone to share it with plus we had some leftover.
Mackenzie @ Food Above Gold says
May 21, 2017 at 5:07 pmThe photo of the seasoning on the steak is making me envious. I just want to come over to your house and eat this everyday! And I love the little bit of heat in it, this sounds like the perfect patio meal!
Marisa Franca says
May 21, 2017 at 6:25 pmIt tastes so good. Very flavorful and not too hot. We do like heat in our food but we wanted to appreciate the flavor of the steak.
Swathi says
May 21, 2017 at 4:06 pmMarisa that is perfect steak meal. Italian seasonings made wonders here. Love that you made simple yet colorful cherry tomatoes and arugula to go with it. You can invite me some time.
Marisa Franca says
May 21, 2017 at 6:26 pmHi, Swathi! It turned out so good we’re making it again soon!!
Noel Lizotte says
May 21, 2017 at 12:40 pmWhat a beautiful presentation!
I love that you started out with Florentine in mind and ended up modifying the recipe so you had Sicilian style instead! That sounds so much like my house. We go down a path, then take a left turn and end up somewhere new. lol
Marisa Franca says
May 21, 2017 at 6:28 pmIsn’t that always the case, Noel? You think of a recipe and then you go beyond. It’s so much fun to travel beyond the beaten path. ?
Linda @ Food Huntress says
May 20, 2017 at 11:48 pmIt’s almost grilling season here and I’m looking forward to it now that I have seen your steak. Looks and sounds very tasty!
Marisa Franca says
May 21, 2017 at 7:09 amThank you, Linda! It sure is one heck of a delicious steak!
Kathy McDaniel says
May 20, 2017 at 11:34 pmWhat a fabulous piece of meat! The seasonings sound perfect and love the Sicilian influences. As a meat lover I thank you!!!
Gloria @ Homemade & Yummy says
May 20, 2017 at 6:43 pmOMG….just pour me a glass of wine…and I will be a very happy girl. This looks amazing. I am so happy grilling season is here. I really need to go to Italy….the food is incredible!! This is a winner dish.
Marisa Franca says
May 21, 2017 at 7:57 amThe wine is ready, Gloria! We have several varieties, which one would you like with your steak?? ?
Veena Azmanov says
May 20, 2017 at 3:43 pmThat is a gorgeous piece of meat and that color you have – wow.. Love ! The sound of balsamic vinegar, thyme, garlic, rosemary.. oh what a party – amazing flavor combination
Marisa Franca says
May 20, 2017 at 5:37 pmThank you, Veena! Everything complimented each other. I couldn’t have asked for a more tasty meal.
Christine McMichael says
May 20, 2017 at 11:52 amYum! Looks so good. My husband would love this meal! Saving for later and can’t wait to try it soon!
Marisa Franca says
May 20, 2017 at 5:36 pmI can guarantee that meat-lovers will absolutely inhale this dish!!
Stephanie@ApplesforCJ says
May 20, 2017 at 10:13 amThat marinade sounds really good. I’ve always liked to marinade food before grilling. It just has so much more flavor. I think I’m going to try that marinade on my tomatoes. Yum..
Marisa Franca says
May 20, 2017 at 5:35 pmHi, Stephanie! I do have two marinades — one is a paste for the meat and the other is for the tomatoes. My goodness both are great!!
Chiara says
May 20, 2017 at 6:04 amwow Marisa, questa bistecca ha un aspetto meraviglioso, buon weekend, un abbraccio !
Marisa Franca says
May 20, 2017 at 6:55 amGrazie, Chiara! La bistecca era squisita! Un abbraccio e buon weekend anche a te.
Adriana Lopez Martn says
May 19, 2017 at 11:54 pmwow this is a beautiful piece of meat! Perfectly cooked and that simple salad looks so fresh and a nice pairing for a flavorful steak. Your porterhouse rocks!
Marisa Franca says
May 20, 2017 at 6:52 amThank you, Adriana! The salad was ideal with the tasty meat.
Jovina Coughlin says
May 19, 2017 at 4:48 pmWhat a gorgeous looking steak. I don’t usually marinate porterhouse steak but this recipe looks delicious. I am going to have to try your recipe.
Marisa Franca says
May 19, 2017 at 4:50 pmThank you, Jovina! It’s actually a paste and it adds loads of flavor. Let me know how you like it.