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Bistecca alla Fiorentina

Meat:

• 1 2-2 1/2 pound porterhouse steak

Rub Ingredients:

• 5 cloves garlic
• 1 1/4 tablespoons kosher salt
• 2 tablespoons Italian parsley, chopped
• 1 1/2 tablespoons thyme, picked and chopped
• 1 tablespoon rosemary chopped
• 3/4 teaspoon smoked black pepper
• 2 tablespoons grapeseed oil  (DO NOT USE Olive Oil ) - used because it has a higher flash point

After Smoke Season:

• 1 - 2 tablespoons of good quality olive oil
• 1/4 teaspoon flaked sea salt

Method:

1. Bring the porterhouse steak to room temperature before cooking (2 hours maximum.)
2. In a mini food processor add the garlic and salt and pule repeatedly into a fine mince.  You may need to stop and scrape down the garlic a few time to get all of it the same consistency.
3. Add the herbs, pepper and grapeseed oil to the garlic mixture and pulse until uniformly combined
4. Rub the steak with sea salt and then the paste on all sides
5. Place steak in smoker and smoke till internal temperature reaches 110 degrees. Remove steak from smoker and let rest.   *** NOTE: If you would like your steak to be more or less well done adjust the above temperature. 110 will produce a medium rare steak.
6. Start your grill and get it as hot as you can get it (600 degrees)
7. Place steak on your grill and sear the steak on both sides, approximately 2-3 minutes per side. Remove steak from grill and let rest for 5-10 minutes, the steak should reach a final temperature of ~ 135 degrees.
8. Separate the two portions of meat from the bone in the center of the steak (reserve the bone.) Slice each section of meat into 1/2 inch thick pieces, keeping the sequence of the pieces intact
9. On a serving tray, rebuild the porterhouse steak around the reserved bone. Drizzle with a good quality olive oil and sprinkle with a flaked sea salt. Serve

Pictures:

Recipe found by attending a class at the Kitchen Window