Bistecca alla Fiorentina

Bistecca alla Fiorentina
Ingredients

2 lb. Porterhouse steak, about 2 inches thick
Gray Salt
Coarse ground black pepper
Extra Virgin Olive oil
Aged balsamic vinegar (optional)
1 lemon (optional)
Roasted Garlic Balsamic Steak Sauce (optional)

Directions

Let the steak rest outside of the refrigerator for one hour before cooking. Liberally season the steak with gray salt and pepper and press the seasoning into the meat.
About Gray Salt: If you change just one thing about your cooking, make it the salt. The gray salt I use, from Brittany?s coast, retains all the minerals found in the sea, echoing your body?s mineral content exactly. Because of its taste, I use gray salt exclusively, and cherish the natural flavors it highlights in all foods.
To grill:
Use a hot, clean and oiled grill. Grill the steak for about 5-6 minutes on each side for medium rare. The filet will cook a little faster than the strip loin. Move the steak every two minutes or so for even cooking and a crispy exterior.
For pan roasting:
If pan-roasting, preheat the oven to 450° F. Heat a cast-iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting spattered! Using tongs, place the steak in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steak and place the pan in the oven until the steak is done, about 6 minutes for medium rare.
Remove the steak to a carving board and let rest for at least 5 minutes before carving.
Grilled Lemon Halves:
Cut the lemon in half and brush the cut side with olive oil.
For pan roasting: Place cut side down alongside the steak. When marked, turn the lemons over and cook in the oven alongside the steak.

To grill: Place the lemons cut side down on the grill to mark. Turn the lemon over and move to a cooler part of the grill to finish cooking. Serve all bistecca with some extra gray salt on the table.