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
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