Steak Florentine

Serves: 2 - 4 (depending on size of cut)

Simple ingredients:

• 1 Large Porterhouse Steak (or T-bone) - preferably a 2" thick cut 
• 3 Tbsp Sea Salt 
• 2 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Butter
• 2 - 3 Large Cloves of Garlic
• Fresh Sprigs (stems included) of Rosemary, Oregano, and Thyme
• Aged Balsamic Vinegar

Pairs perfectly with our Gratsi Red. 

Step 1: Choose the Right Cut

Start the evening with a plate of fried olives while the steak rests — salty, crispy, and impossible to ignore.

Instructions:

Pour yourself a glass of Gratsi Red...

Start with a high-quality porterhouse or T-bone steak, preferably 2 inches thick with the bone in. Look for bright red color with light marbling. If possible, buy from a trusted local butcher.

Let the steak sit at room temperature for about 20 minutes before cooking.

Step 2: Season Generously

Salt and pepper both sides of the steak generously, completely coating the surface. This helps create the signature crust and allows the seasoning to penetrate the meat.

Step 3: Heat the Pan Until Smoking Hot

Place a cast iron or blue steel pan over medium-high heat. Add extra virgin olive oil and heat until just before the smoke point.

The pan must be very hot to achieve the proper sear.

Step 4: Sear the First Side

Carefully lay the steak into the pan, ensuring full contact with the surface.

Use a spoon to gently press down so the entire bottom surface sears evenly. Allow a crust about ¼ inch deep to form before flipping.

Do not move the steak while it sears.

Step 5: Flip and Add Garlic, Butter, and Herbs

Once you reach a seared crust of about 1/4 inch on the first side, flip the cut and add your chopped garlic. We like to cut the garlic into flakes rather than smash and mince since this helps to keep the garlic from burning in the pan.

You should have enough oil and fats from the meat in the pan to cover the garlic when adding. If not, add a bit more oil.

Let the garlic sweat for about 30 seconds and add your butter and sprigs of fresh herbs. This is where the fun really begins!

It's important to have a good blend of oil and butter to ensure the butter doesn't burn when you add it to the pan.

Step 5: Baste for Flavor and Finish

As soon as the butter melts and begins bubbling, it's time to begin the basting of the cut in the pan. Take the handle of your skillet and tilt at an angle to separate the cut from the sauce in the pan and begin a basting motion that repeatedly coats the cut while searing in the pan. Repeat for about 3 minutes or until the searing on the bottom is about a 1/4 inch. 

Step 6: Rest the Steak

Once the steak in cooked through and your happy with the results, remove the steak from the pan and allow to rest on a plate or cutting board for 15 minutes before cutting into it. 

* Don't throw out the bits in the pan. Keep those for later

It's very important to let the meat to rest to bring all the textures and flavors together, and allow for the steak to take in the juices while resting.

Step 8: Slice and Serve Family-Style

When ready, cut the meat from the bone, staying in line with the bone as shown in the pic below. Once you remove the bone, you'll have two separate cuts of meat. The larger and longer cut on the right is a strip (think NY strip) and the smaller is the tenderloin.

This recipe is usually served rare to medium-rare, but if you want to take the temp up a bit, you can use a broiler at this stage to get to your desired result.

Next, cut your meat into slices, top with all the bits from the pan, and drizzle with the balsamic vinegar to taste. Serve family-style and enjoy!

This is the kind of centerpiece you’d bring out at an Italian-style apericena, where the table fills slowly and nobody checks the time.


Salute!

Credits: Chef Tanner Harris for always bringing his magic and spirit to making the foods we love.