Time: 20 min plus holding time
Complexity: easily
Servings: 4 - 6

Florentine steaks are distinguished by their enormous size. Each piece weighs at least 1 kg and is grilled whole. Porterhouse or T-bone steaks are best. Leave the meat uncovered for a few hours to dry out the surface, then rub with garlic and grill on a charcoal or gas grill, first over direct heat until a crispy crust forms with charred grill marks, then over indirect heat until the desired doneness is achieved.

Ingredients:

• 2 porterhouse or T-bone steaks, 1-1.3 kg each (approximately 4 cm thick)
• 2 cloves of garlic, crushed
• Vegetable oil, for grilling
• Coarse sea salt and ground black pepper
• 1 tbsp. l. olive oil
• 1 lemon, cut into wedges (optional)

Substituting ingredients
Measuring containers used

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.

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Preparation:

Step 1
• Place the steaks, uncovered, in the refrigerator for at least 4 hours or overnight. This will dry out the surface of the meat and help it cook better.
Step 2
• Preheat the grill by preparing the indirect heat zone. If using a gas grill, preheat to medium heat for 30 minutes, then turn off the burners on one side and keep the other side at medium-low heat. If using a charcoal grill, move the coals to one side once they've burned down.
Step 3
• Rub the steaks with garlic and leave at room temperature for 30 minutes.
Step 4
• Brush the grill grate with vegetable oil. Grill the steaks over direct heat until lightly charred on the bottom, 5-10 minutes. Flip, season with salt and pepper, and grill the other side for another 5-10 minutes.
Step 5
• Flip the steaks again and place them on the cooler side of the grill, with the pointy side facing away from the heat. Season the steaks with salt and pepper and cook, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 150°F (66°C) for medium-rare, 8 to 12 minutes.
Step 6
• Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing. Season with salt and pepper to taste and drizzle with olive oil. Serve with lemon wedges, if desired.

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