Father’s Day Bistecca Fiorentina with Charred Rosemary Potatoes and Arugula Salad

There are meals that impress, and there are meals that gather people. This Father’s Day recipe is inspired by the great steak traditions of Tuscany, where the focus is not on complicated techniques or heavy sauces, but on excellent ingredients prepared simply and shared generously.

A thick-cut steak grilled over high heat develops a deeply caramelized crust while remaining tender and rosy inside. Crispy rosemary potatoes and a peppery arugula salad complete the meal without competing for attention. It is a menu designed for lingering around the table long after the plates have been cleared.

Serves 4–6

Bistecca Fiorentina

Ingredients

• 1 bone-in porterhouse or thick-cut rib steak, 3–4 pounds and 2–3 inches thick

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons kosher salt

• 1 teaspoon freshly cracked black pepper

• 2 lemons, cut into wedges

• Flaky sea salt, for finishing

Instructions

1. Temper the Steak

Remove the steak from the refrigerator 1 hour before grilling.

Pat completely dry with paper towels.

Season all sides generously with kosher salt.

Allow the steak to sit at room temperature while the grill heats.

2. Prepare the Grill

For a gas grill:

• Heat all burners on high for 15 minutes.

• Clean and oil the grates.

For charcoal:

• Build a large bed of fully lit charcoal.

• Allow the coals to become covered in gray ash.

You want the hottest grill possible.

3. Grill the Steak

Brush lightly with olive oil.

Place directly over high heat.

Cook:

• 6–8 minutes on first side

• 5–7 minutes on second side

Turn only once.

Stand the steak on its fatty edge for 2–3 minutes to render the fat.

Internal temperature:

• Rare: 120°F

• Medium-rare: 125–130°F

• Medium: 135°F

4. Rest (this is critical so please pay close attention to this step)

Transfer to a cutting board.

Rest 15 minutes.

Do NOT tent tightly with foil. (don’t worry - it will stay hot)

5. Slice and Finish

Separate the strip loin from the tenderloin.

Slice against the grain.

Arrange on a serving platter.

Drizzle with olive oil.

Finish with flaky sea salt, cracked pepper, and lemon wedges.

Charred Rosemary Potatoes

Ingredients

• 2 pounds Yukon Gold potatoes

• 3 tablespoons olive oil

• 2 tablespoons finely chopped fresh rosemary

• 4 garlic cloves, lightly crushed

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

Instructions

1. Parboil

Place potatoes in a large pot.

Cover with cold salted water.

Bring to a boil and cook 10–12 minutes.

The potatoes should be just barely tender.

Drain well.

Allow steam to escape for several minutes.

2. Season

Cut larger potatoes into halves or quarters.

Toss with:

• Olive oil

• Rosemary

• Garlic

• Salt

• Pepper

3. Grill

Place in a grill basket or cast iron pan.

Cook over medium-high heat.

Turn occasionally.

Cook 20–25 minutes until deeply browned and crisp.

Discard garlic before serving.

Arugula, Lemon, and Parmigiano Salad

Ingredients

• 5 ounces arugula

• 1 ounce shaved Parmigiano-Reggiano

• 2 tablespoons extra-virgin olive oil

• Juice of ½ lemon

• Pinch of kosher salt

• Freshly cracked pepper

Instructions

Whisk olive oil and lemon juice together.

Toss with arugula.

Add salt and pepper.

Scatter Parmigiano over the top.

Serve immediately.

Grilled Lemon Gremolata

This bright finishing condiment cuts through the richness of the steak.

Ingredients

• Zest of 1 lemon

• 2 tablespoons finely chopped parsley

• 1 small garlic clove, grated

• 1 tablespoon olive oil

• Pinch of sea salt

Instructions

Combine all ingredients in a small bowl.

Sprinkle lightly over the sliced steak just before serving.

Tavola Piena Note

In Florence, a bistecca is often served with little more than olive oil, salt, and lemon. The simplicity is intentional. The meal is not about showcasing technique—it is about creating a moment worth sharing. A steak carved at the center of the table invites everyone to reach, pass, serve, and linger a little longer.

Pair with a bottle of Chianti Classico, grilled conversation, and a table full of family..

Tableware Recommendation

Father’s Day is one of the rare occasions when we encourage breaking a traditional table-setting rule: use the charger as the dinner plate.

A generous steak dinner deserves room to breathe. The larger surface allows the steak, potatoes, and salad to be presented together without crowding the plate, creating the sense of abundance that makes a celebratory meal feel special. Rather than stacking food vertically, spread it out and let each element have its place.

The result is more than a dinner—it becomes a presentation. Thick slices of steak fanned across the platter, rosemary potatoes scattered alongside, and a bright arugula salad tucked into the remaining space create a table that feels festive and welcoming.

After all, Father’s Day is one of those occasions when a little abundance is exactly the point. The charger’s larger canvas lets the meal make an impression before anyone takes the first bite. As an added benefit, the extra surface area leaves more of the hand-painted majolica visible, allowing the craftsmanship of the piece to become part of the celebration itself.