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If you’re craving a steak this month before you break out the turkey, this recipe is a must! It pairs deliciously with the Vin Bon Brunello Style wine.

Brunello Style is one of Italy’s most famous a prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti. Modernists set the ball rolling for a fruitier style in the 1980’s, which made the wine less tannic. Sangiovese grapes are transformed into a wine with robust characters that are world renowned.

Brunello is great wine that deserves something substantial, a fine roast leg of lamb with rosemary, pot roast pheasant, roast squab with truffles or that most famous dish of all Bistecca alla Fiorentina, Tuscan-style steak, ideally sourced from the indigenous Chianina beef.

Total Time: Prep: 5 Min. Cook: 12 Min.

Inactive Time 1 hour 5 minutes

Servings: 4


  • 2 (2 pound) Porterhouse steaks, about 2 inches thick

  • sea Salt

  • coarse ground black

  • olive Oil

  • good balsamic vinegar


  1. Let the steak rest outside of the refrigerator for 30 minutes before cooking. Use a hot, clean oiled grill. If you are pan roasting, preheat the oven to 450 degrees F.

  2. Liberally season the steak with salt and pepper, coat with olive oil and press the seasoning into the meat.

  3. Grill the steaks for about 5 to six minutes on each side for medium rare. pan over medium. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.

  4. For pan roasting, 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 splattered!

  5. Using tongs, place the steaks in the centre of pan. Cook until the first side is seared brown, about 4 minutes.

  6. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare.

  7. Remove the steaks to a cutting board and let rest for at least 5 minutes before carving.

  8. Cut the steaks away from the bone and carve into ½ inch slices.

  9. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices.

  10. Serve with extra sea salt.


Recipe courtesy of Michael Chiarello

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