Florentine Steak
This recipe delivers a classic Florentine Steak, focusing on a high-heat sear for a perfect crust and tender interior. Minimal ingredients highlight the quality of the porterhouse, finished simply with salt, pepper, olive oil, and a squeeze of fresh lemon.
Equipment
- 1 Heavy-Bottomed Skillet Cast iron is ideal for achieving a perfect crust.
- 1 Tongs For safe handling and flipping of the steak.
- 1 Cutting Board Essential for resting and slicing the cooked steak.
- 1 Meat Thermometer Highly recommended for precise internal temperature.
Ingredients
Main
- 1 porterhouse steak
- Olive oil
- Salt
- Pepper
- 1 lemon
Instructions
- Remove the porterhouse steak from the refrigerator and let it come to room temperature for at least 30-60 minutes.
- Pat the steak thoroughly dry with paper towels to ensure a good sear.
- Generously season both sides of the steak with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it begins to smoke lightly.
- Add a tablespoon or two of olive oil to the hot pan, ensuring it coats the bottom evenly.
- Carefully place the seasoned steak into the hot skillet. Sear undisturbed for 3-5 minutes per side for medium-rare, or adjust for desired doneness, creating a deep brown crust.
- For thicker steaks, use tongs to sear the edges for 1-2 minutes each.
- If using, insert a meat thermometer into the thickest part, avoiding the bone, to check for desired internal temperature (e.g., 130-135°F for medium-rare).
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes.
- Slice the steak against the grain, serve immediately, and finish with a squeeze of fresh lemon juice.
Notes
1. Bring the porterhouse to room temperature for at least 30-60 minutes before cooking to ensure even cooking from edge to center. 2. Pat the steak thoroughly dry with paper towels; moisture on the surface inhibits a good sear. 3. Use high heat and don't overcrowd the pan. A proper sear is key to developing a rich crust. 4. Always rest the steak for 5-10 minutes after cooking; this allows the juices to redistribute, resulting in a more tender and flavorful piece of meat. 5. Finish with a squeeze of fresh lemon juice just before serving for an authentic Florentine touch that cuts through the richness of the steak.