Bistecca Fiorentina

This traditional steak dish of Florence is world-renowned. The best bistecca comes from the Chianina herd of cattle, bred in Italy for their rich flavour and relative leaness. There are some cattle farmers in the U.S. who are raising this particular kind. The steak has a lot of character with layers of flavour and a slightly buttery texture. Because the steak is so good it needs few additions to it. The closest we can buy here is Angus although some of the grassfed breeds have a similar flavour. The steak is always the porterhouse cut and usually serves 2 or more people. See Serving Suggestions following recipe.
Serves 2 to 3
2 tbsp olive oil 
2 lbs (1 kg) porterhouse steak, 2 inches thick 
Kosher salt and freshly ground pepper 

1 tbsp olive oil 
Maldon or other finishing salt 
To serve (optional):
Lemon quarters
Drop of balsamic vinegar 
Finely chopped garlic and parsley
Arugula salad

Preheat grill to high. 

Brush oil on the steak and season with salt and pepper. Grill about 7 to 8 minutes a side for rare, turning once. 

Let sit for 10 minutes. Carve off both the fillet and the sirloin. Slice both the fillet and the sirloin into ½ inch slices. Drizzle a little olive oil on steak and season with extra Maldon salt.