Recipe: Bistecca fiorentina (Tuscan steak)
Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4
Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher, such as Guss Meat Co., 949 S. Ogden Drive, Los Angeles, (323) 937-4622.
1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds), cut from the small end of the loin, at room temperature
1 teaspoon best-quality olive oil, plus additional for oiling the rack
1/4 teaspoon coarse salt, or to taste
Freshly ground black pepper
1. Heat a grill over medium-high heat. (It will be hot enough when you can hold your hand an inch over the grill for only 5 to 6 seconds.) Lightly oil the grill, and place the steak on the grill. Grill the steak for 5 minutes, then flip over and grill the other side 5 more minutes.