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PHOTO BY ROMNEY CARUSO

Bistecca Alla Fiorentina Makes 4 servings Florentine-style steaks are usually made from porterhouse steaks cut a hefty two inches thick. The porterhouse comes from the rear end of the short loin, where the tenderloin is thickest. It’s a combination of two steak cuts — that thick tenderloin filet and the strip, or New York strip. The two cuts are connected by a T-shaped bone, which gives the porterhouse and the T-bone steak their characteristic shape. T-bone steaks are cut closer to the front of the loin, so they contain a smaller section of tenderloin. A T-bone works just as well for this recipe.

WHAT YOU WILL NEED: 1 T-bone or porterhouse steak, at least 3 inches thick (about 4 pounds in all) 2 tablespoons olive oil Kosher salt, to taste Freshly ground black pepper, to taste Grilled lemon half, for serving HOW TO PREP: Preheat a grill pan over medium-high heat. Brush steak with olive oil and season with salt and pepper. Place the steak on the heated grill pan. Cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. When the steak is done, remove it from the grill pan and allow it to rest for 5 minutes. Carve off the filet and strip steak portions, and slice them before serving with lemon wedges.

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