FLORENTINE-STYLE PORTERHOUSE STEAKS

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Florentine-Style Porterhouse Steaks image

Categories     Steak     Summer     Grill/Barbecue     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

2 (2-inch-thick) porterhouse steaks (each about 2 1/2 lb)
2 teaspoons salt (preferably sea salt), plus additional for sprinkling
2 tablespoons olive oil for drizzling
Accompaniment: lemon wedges
Special Equipment
a large chimney starter (if using charcoal); an instant-read thermometer

Steps:

  • Pat steaks dry and rub each all over with 1 teaspoon salt.
  • To cook steaks using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
  • Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
  • To cook steaks using a gas grill:
  • Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
  • To serve steaks:
  • Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.) Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter. Sprinkle lightly with salt and drizzle with oil.

Dynamic Gaming
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Meh.


Gibril Dumbuya
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This recipe was a disaster! The steaks were overcooked and the florentine topping was burnt. I would not recommend this recipe to anyone.


King Parker
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I would give this recipe a 4 out of 5 stars. The steaks were cooked perfectly, but the florentine topping was a bit too rich for my taste. Overall, it was a good recipe but I would probably make some modifications next time.


Asiya Terry
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This recipe was a bit too complicated for me, but the steaks turned out great! I simplified the florentine topping and it still tasted delicious. I would recommend this recipe to experienced cooks.


Donald mambo Jack jambo
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We loved this recipe! The steaks were cooked perfectly and the florentine topping was flavorful and cheesy. We served it with roasted potatoes and a side of asparagus, and it was a delicious meal.


Aman Abro
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This recipe was a bit more time-consuming than I expected, but it was worth it! The steaks were delicious and the florentine topping was a perfect complement. I would recommend this recipe for a special occasion.


HipasLC
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I'm not usually a fan of steak, but this recipe changed my mind! The florentine topping was flavorful and unique, and the steak was cooked to perfection. I would definitely recommend this recipe to anyone looking for a special steak dinner.


Ishrat Khan
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The florentine-style porterhouse steaks were a success! The meat was tender and juicy, and the spinach and cheese topping was perfectly crispy. I would definitely make this again for a special occasion.


laura paap
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This was my first time making porterhouse steaks and they turned out amazing! The florentine topping was a nice change from the usual steak sauces I use. I will definitely be making this again.


Ghani Baloch
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I tried this recipe for a special occasion dinner and it was a hit! The steaks were cooked evenly and the florentine topping was flavorful and cheesy. I served it with roasted vegetables and a side of garlic bread, and it was a meal to remember.


Ubah Ezekiel
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This porterhouse steak was an absolute delight! The florentine-style preparation added a unique and flavorful touch that set it apart from your average steak. The meat was cooked to perfection, with a tender interior and a slightly crispy exterior. T