Florentine Steak

Name: Florentine Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 3 fresh thyme sprigs; 2 fresh rosemary sprigs; 1 beef porterhouse steak (about 2-1/2 pounds); 1-1/4 teaspoons salt; 3/4 teaspoon pepper; 3 tablespoons butter, melted; Garlic herb butter, optional

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Florentine steak is made from the king-sized Porterhouse cut of beef and basted with herbed butter. It's a sight to behold and tastes just as impressive as it looks.

Ingredients

3 fresh thyme sprigs
2 fresh rosemary sprigs
1 beef porterhouse steak (about 2-1/2 pounds)
1-1/4 teaspoons salt
3/4 teaspoon pepper
3 tablespoons butter, melted
Garlic herb butter, optional

Directions

Preheat grill to 350°. Use kitchen twine to tie together the thyme and rosemary sprigs at the root end; set aside.
Pat steak dry with paper towel. Sprinkle with salt and pepper. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-6 minutes on each side. During the last 2-3 minutes of cooking, baste steak by dipping thyme and rosemary bunch into melted butter and brushing onto the steak; discard thyme and rosemary.
Remove from the grill. Let steak stand 5 minutes before serving. If desired, serve with herb garlic butter.

Nutrition Facts

6 ounces cooked steak: 358 calories, 22g fat (10g saturated fat), 105mg cholesterol, 912mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 39g protein.

The Italian dish, Bistecca alla Fiorentina, is traditionally cooked rare, but you can cook this version to your preference. Thyme, rosemary and butter make up the simple herb marinade. —Julie Andrews, Rockford, Michigan

Recipe Creator