Dinner · Italian · 20 min
Bistecca alla Fiorentina with Rosemary Roasted Potatoes and White Beans
- Calories
- 1226
- Protein
- 58g
- Carbs
- 61g
- Fat
- 84g
Ingredients
- 36 oz (1020 g) Porterhouse steak (Bistecca alla Fiorentina cut), 2.5 inches thick
- 12 oz (340 g) Yukon Gold potatoes, quartered
- 1 tbsp Fresh rosemary, chopped
- 15 oz (425 g) Cannellini beans, drained and rinsed
- 2 tbsp Extra virgin olive oil
- 1 tsp Sea salt
- 1 tsp Black pepper, freshly ground
Method
- 01Preheat your oven to 400°F (200°C).
- 02In a large bowl, toss the quartered potatoes with 1 tbsp olive oil, chopped rosemary, 1/2 tsp sea salt, and 1/2 tsp black pepper. Spread them in a single layer on a baking sheet.
- 03Roast the potatoes for 30-40 minutes, or until tender and golden brown, flipping halfway through.
- 04While the potatoes roast, prepare the steak. Pat the porterhouse steak completely dry with paper towels. This is crucial for a good sear. Season generously on all sides with the remaining 1/2 tsp sea salt and 1/2 tsp black pepper.
- 05Heat a heavy-bottomed cast-iron skillet or grill pan over high heat until smoking hot. Add the remaining 1 tbsp olive oil.
- 06Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. For a classic Bistecca alla Fiorentina, the interior should be warm and red. Aim for an internal temperature of 125-130°F (52-54°C) for medium-rare.
- 07Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing against the grain.
- 08While the steak rests, gently warm the drained and rinsed cannellini beans in a small saucepan over low heat, or in the microwave. Season with a pinch of salt and pepper.
- 09To serve, arrange the sliced steak on plates alongside the roasted potatoes and warmed white beans. Drizzle any resting juices from the steak over the meat.
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