Bistecca alla Fiorentina
Beautiful Porterhouse Steak
Presalted on Monday.
Presalted on Monday.
Uncovered and allowed to air dry in the fridge over night Tuesday.
Seasoned with black pepper, rosemary and drizzled with olive oil.
Ready for the grill.
Grilled over high heat.
Sliced
Served with grilled lemon,
Roasted Potatoes and Rapini.
That steak looks so delicious, Ann. You remind me how much I enjoy a really good cut of beef cooked on the grill. Cooked to perfection.
ReplyDeleteThanks Cathy.
DeleteAbsolutely a perfect looking meal. We have adopted your pre-salting and love it!!!
ReplyDeleteSusan, I'm glad that you like the pre-salting. It really does make a difference doesn't it?
Delete~Ann
It does look spot on..love rapini too:)
ReplyDeleteAnd the wine of course.
Thanks Monique. I love rapini, but it isn't available in every store. So I buy it when I see it.
Delete~Ann
WOW - I need to buy me a porterhouse steak.
ReplyDeleteYou really do Larry.
DeleteOh my. The air drying technique is not something I have heard of until now, I am intrigued.
ReplyDeleteVal, the air drying after salting works great for turkeys and chickens too.
DeleteThat is one perfect steak. I have heard about the drying method to get some of the water out and help the sear... looks like it works beautifully. A gorgeous piece of meat, on one of your amazing cutting boards. How magnificent.
ReplyDelete