Hello ladies and gents this is the viking telling you that today we are talking about
Bistecca Alla Fiorentina (Florentine Steak)
Ingredients
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 1 tablespoon of sea salt
- 1 teaspoon of pepper
- 2 tablespoons of olive oil
- 2 ½ to 3- pound porter house steak
- 2 sprigs each of fresh rosemary sage and thyme wrapped with butchers twine at the root end.
- 3 tablespoons of melted unsalted butter
Instructions
- In a small bowl mix together the onion powder, garlic powder, salt and pepper and set aside.
- Brush the olive oil all over the porter house steak, then season generously with the spice blend you just made.
- Place the steak on a hot grill 450° to 550°) or griddle pan and cook for 4 to 6 minutes per side for a rare internal temperature. Add 2 to 3 minutes of cooking time per side for a medium-rare internal temperature.
- Once you flip the steak for the first time begin to baste it by dipping the herbs in the melted butter and brushing the steak with them.
- Once the steak is done cooking let it rest for 3 to 4 minutes before carving the strip and filet mignon away from the bone and slicing them.
Serve warm.
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