Marinating and Cooking the Bistecca Fiorentina

Makes 2 main course servings

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1 32-ounce Bistecca Fiorentina (porterhouse steak)

2 tablespoons salt rub mix (see below)

3 tablespoons steak marinade (see below)

For serving: Bartolini Tuscan extra virgin olive oil (at DiBruno's)

Flaked sea salt

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1. Sprinkle salt rub mix all over steak, and rub steak with hands.

2. Pour steak marinade over steak, and rub into meat.

3. Let steak marinate at least 24 hours. I prefer 2 to 3 days.

4. Grill steak over hot wood or charcoal fire to desired temperature. Let steak rest 5 minutes.

5. Follow the "T-bone" shape, and carve meat off of bone. Cut into thick slices, and distribute on a platter resembling original shape

of steak with T bone standing up proudly.

6. Sprinkle flaked sea salt over carved meat, and liberally douse with the Tuscan oil.

7. Mangia!

Note:

For Luke Palladino's secret salt, combine 500 grams (17 ounces) fine Sicilian sea salt, 2 tablespoons black pepper, 2 tablespoons smoked paprika, 1 tablespoon espelette pepper, 3 tablespoons fennel pollen (this makes 200 servings)

For L.P.'s salt rub mix: Mix together 1 cup L.P. secret salt, and 1/2 cup sugar, and keep in a sealed container at room temperature.

For L.P.'s steak marinade: Thoroughly combine in a bowl 1 sprig of thyme, chopped; 2 sprigs rosemary, chopped; 2 tablespoons garlic, finely chopped; 1/4 cup extra virgin olive oil.

Per Serving: 1,031 calories; 164 grams protein; 2 grams carbohydrates; no sugar;

37 grams fat; 408 milligrams cholesterol; 2,817 milligrams sodium; trace dietary fiber.