Time: 1 hour 22 minutes
Complexity: easily
Servings: 4

The classic Florentine steak is a large porterhouse steak, typically weighing 1 kg (2.2 lb). This cut consists of two types of meat: filet mignon and sirloin, separated by a small bone. No spices are used in the preparation of the Florentine steak other than olive oil, salt, and black pepper, so these ingredients must be of the highest quality: gray sea salt, aromatic coarsely ground black pepper, and a good balsamic vinegar for serving. The combination of all these ingredients will delight you with the authentic flavors of Italian cuisine. To ensure the steak is juicy and flavorful, let it rest at room temperature before cooking. The traditional Florentine steak recipe calls for grilling over coals, but a hot frying pan will also work perfectly.

Ingredients:

• 2 porterhouse steaks (1 kg each) approximately 5 cm thick.
• Gray sea salt
• Coarsely ground black pepper
• Olive oil
• High-quality balsamic vinegar

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.

Recipes with similar ingredients

beef, black pepper, balsamic vinegar

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Preparation:

Step 1
• Remove the steak from the refrigerator 30 minutes before cooking and let it sit at room temperature. Preheat the grill, clean the grates, and brush with oil. If pan-frying, preheat the oven to 230°C.
Step 2
• Generously season the steak with salt and black pepper, drizzle with olive oil, and rub the salt and pepper into the meat. Grill the steaks for 5-6 minutes per side for medium-rare. Fillets will cook slightly faster than striploins. Stir the steaks about every 2 minutes to ensure even cooking and a golden brown crust.
Step 3
• If pan-frying the steak, heat a cast-iron skillet with a little olive oil until it begins to smoke. Turn on the range hood, open a window, and stand back a little to avoid splashing! Using tongs, place the steaks in the center of the skillet. Cook until browned on one side, about 4 minutes. Flip the steaks, return the skillet to the oven, and cook until done, about 6 minutes for medium-rare. Transfer the steaks to a cutting board and let rest for at least 5 minutes before slicing.
Step 4
• Remove the meat from the bone and cut into 1 cm thick slices. Arrange the meat on warmed plates and drizzle with balsamic vinegar. Serve with an additional sprinkle of gray sea salt.

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