Olive Tap Bistecca all Fiorentina (Tuscan Steak)
Two 1 ½ inch thick prime Porterhouse Steaks
1 Cup Olive Tap Olio della Toscana or other premium early harvest Extra Virgin Olive Oil
2 teaspoons more or less sea salt
½ teaspoon fresh coarse ground black pepper
1 fresh Lemon cut into wedges
In a bowl or large deep dish, drizzle about ¼ cup of olive oil over the steaks to coat completely and allow them to come up to room temperature while you prepare the grill.
Build a fire in your grill using hardwood charcoal. When the fire is very hot and the coals are glowing red, place the steaks directly over the coals for approximately 6 minutes. You have the proper doneness when the steaks are golden brown, with a few darker brown/black flecks beginning to show. Turn the steaks over, and sprinkle the salt and pepper onto the cooked side. Cook the steaks for an additional 6 minutes or so until the meat is done the way you like.* Remove the steaks from the grill, flipping them over as you place them on a serving platter. Sprinkle again with salt and pepper. Allow the meat to rest a few minutes before cutting.
Quickly slice the steaks against the grain into pieces that are 1/3 inch thick, and then liberally pour the Extra Virgin Olive Oil over top. Serve immediately with the lemon wedges, and encourage your guests to try the steak with the lemon juice.
Serve with Arugula, Broccoli, or other hearty green vegetable. The EVOO and lemon juice rolling off the steak makes a pleasant dressing for the vegetables. Some creamy risotto, crusty bread and a big bold red wine complete this meal.
* Note: An instant read meat thermometer is what I use to insure proper doneness. Insert it close to the bone, and remove them when the temperature is 120 degrees for very rare, 130 for rare. Keep in mind that the meat farthest from the bone will be more done, and the meat continues to cook for a few minutes after removing from the fire.
Rick Petrocelly/The Olive Tap