Florentine Style Steak

Charlie

Transport yourself to Florence with a home-cooked Florentine-Style rare steak served with a sprinkling of salt and a velvety round-bodied wine.

Prep Time 5

Cook Time 10

Resting Time 5

Total Time 20

Course lunch, Main Course

Cuisine American

Servings 4 serves

Calories 436 kcal

4 whole T-bone steak or Porterhouse Steaks at least 1kg and about three fingers wide.
1 tbsp salt flakes
1 tbsp Freshly ground black pepper
1 bunch rosemary, finely chopped
2 tbsp Extra virgin olive oil
1 whole Lemon

Let the steak drop to room temperature. Season both sides of the steak generously with pink salt flakes and freshly ground black pepper.
Place half the rosemary on the tray. Drizzle one side of the steak with extra virgin olive oil, then place the steak on top of the rosemary on the tray.
Place the remainder of the rosemary on top of the steak, drizzle with more oil then cover and let it rest until the steak comes to room temperature (about 90 minutes).
Heat your BBQ so it's hot, (450°F-550°F). Once you’ve got a hot flame, place the steak on the BBQ plate and cook for about four minutes on each side. The bone acts as a radiator to conduct the heat inside the meat. Cooking times will vary, depending on the size of the steak, the differences in dry aging, and the meat itself. Use your eye (and your meat thermometer) to make the final call.
Remove the steak from the BBQ onto the tray, cover it with aluminum foil, and let it rest for at least five minutes.
Once rested, cut the T-bone steak to separate the striploin and the fillet. Finish by slicing the steak into pieces and placing them, as well as the bone, back on the grill for another 30 seconds before serving.
Take the bone and place it in the center of your plate. Arrange the sliced meat to reform the steak. Drizzle it with a little extra virgin olive oil and a final sprinkle of smoked salt. Garnish with rosemary and lemon.

Keyword florentine style steak