Classic Florentine Steak with Lemon

Sub-Zero Wolf Gourmet Recipes UK

Though traditionally cooked over an open-flame grill, this robust porterhouse steak can be seared and cooked to perfection using the griddle top and its cover.

Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

RatingDifficultyIntermediate

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Preparation Method
1

Preparation Method
Heat the griddle to 375°F (190°C). Brush steaks all over with olive oil, and season with salt and pepper. Place steaks on the griddle; scatter rosemary sprigs around steaks, and cook until browned on the bottom, about 5 minutes. Flip steaks, and add lemons, cut side down, to the griddle. Cover the griddle, and continue cooking steaks until rare or a thermometer reads 125°F (51.66°C), 5 to 7 minutes more on each side. Transfer steaks to a cutting board. Top each with 2 tablespoons (28 grams) butter, and let rest for 10 minutes.

Slice steaks against the grain and along the bone, keeping the slices arranged together as much as possible. Arrange steak slices and bone on a serving platter, and garnish with rosemary sprigs and lemon halves. Sprinkle steak liberally with flaky sea salt before serving.

Variation: Rib-Eye with Chile-Oregano Rub

Make as directed, omitting rosemary and lemons. Substitute 2 large boneless rib-eye steaks (3 pounds) (1360 grams) for porterhouse steaks. After brushing with oil, sprinkle steaks evenly on all sides with chile-oregano rub. Make chile-oregano rub: Combine ¼ cup (26 grams) coarsely cracked black pepper, 2 tablespoons (6 grams) dried oregano, and 2 teaspoons (4 grams) crushed red chile flakes. Cook steaks until medium-rare, about 18 minutes, flipping halfway through.

Variation: Filet Mignon with Thyme-mushroom Compound Butter

Make as directed, omitting rosemary, lemons, and butter. Substitute 8 filet mignon steaks (2 pounds) (907 grams) for porterhouse steaks. Cook steaks until medium-rare, about 12 minutes. Serve each steak hot off the griddle, topped with 1 tablespoon of thyme-mushroom compound butter. Make thyme-mushroom compound butter: Stir together ½ cup (113 grams) softened unsalted butter, 1 tablespoon (10 grams) flaky sea salt, 1 tablespoon (2 grams) ground dried mushrooms, 1 tablespoon (2 grams) fresh thyme leaves, 2 teaspoons (12 grams) anchovy paste, and ½ teaspoon (1 gram) ground black pepper until smooth; refrigerate until ready to use, or up to 1 week.

To Cook Beef:
In 2 large frying pans over high heat, place 1/4 cup oil in each. Season beef well on all sides with salt and pepper. When pans are smoking hot, carefully place three filets in each pan, and reduce heat to medium-high. Sear filets 4 minutes or until golden brown on each side for medium rare internal preference. Add 2 tablespoons butter, garlic, thyme, and rosemary to each pan during the last 2 minutes of cooking, spooning butter over steaks as they cook. Remove filets to a plate to rest.

Add mushrooms to hot pans. Cook for five minutes, browning on all sides. Add vinegar and butter. Cook until butter has melted. Season with salt and pepper to taste.

To Serve:
Mound warm mushrooms over each filet and pile high with fried leeks.

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Ingredients

 2 (2-inch-thick) bone-in porterhouse steaks (6 pounds) (2722 grams), at room temperature
 ¼ cup (60 milliliters) olive oil
 Kosher salt and freshly ground black pepper, to taste
 2 sprigs rosemary (6 grams)
 2 lemons (198 grams), halved crosswise
 4 tablespoons (56 grams) unsalted butter, cut into 8 pieces
 Flaky sea salt, for serving

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Ingredients

 2 (2-inch-thick) bone-in porterhouse steaks (6 pounds) (2722 grams), at room temperature
 ¼ cup (60 milliliters) olive oil
 Kosher salt and freshly ground black pepper, to taste
 2 sprigs rosemary (6 grams)
 2 lemons (198 grams), halved crosswise
 4 tablespoons (56 grams) unsalted butter, cut into 8 pieces
 Flaky sea salt, for serving

Directions

Preparation Method
1

Preparation Method
Heat the griddle to 375°F (190°C). Brush steaks all over with olive oil, and season with salt and pepper. Place steaks on the griddle; scatter rosemary sprigs around steaks, and cook until browned on the bottom, about 5 minutes. Flip steaks, and add lemons, cut side down, to the griddle. Cover the griddle, and continue cooking steaks until rare or a thermometer reads 125°F (51.66°C), 5 to 7 minutes more on each side. Transfer steaks to a cutting board. Top each with 2 tablespoons (28 grams) butter, and let rest for 10 minutes.

Slice steaks against the grain and along the bone, keeping the slices arranged together as much as possible. Arrange steak slices and bone on a serving platter, and garnish with rosemary sprigs and lemon halves. Sprinkle steak liberally with flaky sea salt before serving.

Variation: Rib-Eye with Chile-Oregano Rub

Make as directed, omitting rosemary and lemons. Substitute 2 large boneless rib-eye steaks (3 pounds) (1360 grams) for porterhouse steaks. After brushing with oil, sprinkle steaks evenly on all sides with chile-oregano rub. Make chile-oregano rub: Combine ¼ cup (26 grams) coarsely cracked black pepper, 2 tablespoons (6 grams) dried oregano, and 2 teaspoons (4 grams) crushed red chile flakes. Cook steaks until medium-rare, about 18 minutes, flipping halfway through.

Variation: Filet Mignon with Thyme-mushroom Compound Butter

Make as directed, omitting rosemary, lemons, and butter. Substitute 8 filet mignon steaks (2 pounds) (907 grams) for porterhouse steaks. Cook steaks until medium-rare, about 12 minutes. Serve each steak hot off the griddle, topped with 1 tablespoon of thyme-mushroom compound butter. Make thyme-mushroom compound butter: Stir together ½ cup (113 grams) softened unsalted butter, 1 tablespoon (10 grams) flaky sea salt, 1 tablespoon (2 grams) ground dried mushrooms, 1 tablespoon (2 grams) fresh thyme leaves, 2 teaspoons (12 grams) anchovy paste, and ½ teaspoon (1 gram) ground black pepper until smooth; refrigerate until ready to use, or up to 1 week.

To Cook Beef:
In 2 large frying pans over high heat, place 1/4 cup oil in each. Season beef well on all sides with salt and pepper. When pans are smoking hot, carefully place three filets in each pan, and reduce heat to medium-high. Sear filets 4 minutes or until golden brown on each side for medium rare internal preference. Add 2 tablespoons butter, garlic, thyme, and rosemary to each pan during the last 2 minutes of cooking, spooning butter over steaks as they cook. Remove filets to a plate to rest.

Add mushrooms to hot pans. Cook for five minutes, browning on all sides. Add vinegar and butter. Cook until butter has melted. Season with salt and pepper to taste.

To Serve:
Mound warm mushrooms over each filet and pile high with fried leeks.

Classic Florentine Steak with Lemon