Grilled Florentine steak
Complexity: easily
Servings: 2
A Florentine steak is a large piece of grilled meat with a deliciously golden crust and a tender, pink center. Giada de Laurentiis suggests grilling the steak after marinating it for half an hour in a blend of aromatic Mediterranean herbs and spices. The ribeye steak is rubbed on all sides with chopped fresh rosemary, thyme, garlic, lemon zest, and olive oil, grilled, and then finished in the oven. Use a meat thermometer to ensure the steak is cooked through. This way, you'll fully enjoy its flavor and melting texture.
This episode follows Jada on her journey along the shores of her homeland. Jada invites her American friends to Italy and treats them to Florentine steak with light wine, and for dessert - shortbread and a cup of Italian coffee.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 ribeye steak weighing 1 kg, approximately 2.5 cm thick.
- 2 cloves garlic, crushed
- 0.5 tsp chopped fresh rosemary + whole sprigs for brushing on meat
- 1/4 teaspoon chopped fresh thyme
- 0.5 tsp grated lemon zest (half a lemon)
- 2 tbsp. l. olive oil
- 1 teaspoon coarse salt
- 1 lemon half, grilled if desired
- 0.5 tsp coarse salt, for serving
We recommend
Cooking the dish according to the recipe:
- Place the steak on a plate or baking sheet and rub it all over with crushed garlic cloves. Sprinkle evenly with rosemary, thyme, and lemon zest. Drizzle with olive oil. Massage the herb mixture into the meat. Let it sit at room temperature for 30 minutes.
- Preheat a grill or grill pan over medium-high heat. Preheat the oven to 260°C (400°F). Fit a rack with legs over a rimmed baking sheet.
- Sprinkle the steak evenly with salt on both sides. Grill until browned, about 5 minutes per side. Transfer the steak to a rack and place in the oven. Bake for another 15 minutes, turning halfway through, or until a thermometer inserted into the center of the steak reads 125°F (48°C).
- Place the steak on a plate and drizzle with the juice of half a lemon. Let rest for 10 minutes, then slice. Sprinkle with coarse salt.
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