Years ago I saw this great photo on Instagram, and saved a screen shot of it, shown below. When a girlfriend was visiting recently I came across the photo and made the dish, serving two filets instead of the porterhouse. It was really unique and delicious. So I’m making the recipe again for the blog.

According to the internet, bistecca (steak) alla fiorentina is an Italian dish of steak cut from the sirloin of a young Chianina cow. The name comes from the Latin word flōrentīna, which means “of Florence. There are a couple more meanings as well, but this one makes the most sense.

To me, the recipe is in a minor way about the steak, although whatever cut you choose, it needs to be cooked properly, of course. But it’s all about the topping, which is a lovely combination of arugula, celery, and green olives. And it really works!

From the Martha Stewart.com website: “Meet the most memorable steak you’ll ever slice. It’s a riff on Tuscany’s “bistecca alla Fiorentina”, a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added crunchy celery and briny olives to punch up the greens, tossed it all with lemon juice for brightness, and swapped the oil out for a drizzle of garlicky brown butter.”

The recipe is by Chef Lauryn Tyrell, who is a New York-based recipe developer and a former food editor for Martha Stewart Living.

Bistecca alla Fiorentina

1 porterhouse steak (2 inches thick; 2 pounds), at room temperature
Kosher salt and freshly ground pepper
Vegetable oil, for grill
4 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
1 cup packed arugula
1 cup sliced celery, plus ¼ cup leaves
¼ cup pitted, sliced green olives, such as Castelvetrano
1 tablespoon fresh lemon juice
Fresh peeled horseradish, for serving (I omitted this)

Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side. Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.

Prior to my cooking the porterhouse in a large skillet on my cooktop, I brought it to room temperature, and coated with salt and pepper.

I proceeded to cook to a medium-rare.

Then I let it rest.

Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.

In a bowl, toss arugula, celery and leaves, and olives with lemon juice.

Slice steak from bone, then carve against the grain into thick slices. (I only sliced one side of the porterhouse.)

Pile salad on top of steak; drizzle brown butter generously over both.

Grate horseradish over top; serve. Instead, I sprinkled toasted pine nuts over the top.

I’m so glad I made this again! The garlicky browned butter really adds so much!