Florentine steak is made from the king-sized Porterhouse cut of beef and basted with herbed butter. It's a sight to behold and tastes just as impressive as it looks.
Instructions
1
Prepare a bouquet garni
2
Preheat your grill to 350°F. Use kitchen twine to tie together the thyme and rosemary sprigs at the root end, then set the herbs aside.
3
Prepare the steak
4
Pat the steak dry with paper towel. Sprinkle the steak with salt and pepper. Editor's Tip: Removing surface moisture by patting the steak dry helps to prevent steam from forming when the steak hits the hot pan. This results in even searing and a flavorful brown crust.
5
Grill the steak, covered, over medium-high heat until the meat reaches your desired doneness (for medium-rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°), five to six minutes on each side. During the last two to three minutes of cooking, baste the steak by dipping the thyme and rosemary bunch into melted butter and brushing it onto the steak. Then, discard the herbs. Editor's Tip: To cook this steak like a true Florentine, cook the steak to rare (120°) or medium-rare (130°) at most. (Do note that for food safety, the USDA recommends a minimum cooking temperature of 145° for beef steaks.)
6
Let the meat rest
7
Remove the steak from the grill. Let it stand for five minutes before serving. If desired, serve the steak wit herb garlic butter. Editor's Tip: Letting meat rest allows the juices to redistribute, which results in an evenly tender and juicy steak.
