Steak Florentine
Steak Florentine
COOKING LABEL
Easy
Prep Time
10 Minutes
Cook Time
10 Minutes
Serves
2-3 Servings
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Full Product Description
On a chilly night with a glass of Paso Robles Zinfandel, what could taste better than a big, juicy steak? This was inspired by Giada DeLaurentis on the Food Network, and is exactly the kind of dish where only a robust, peppery olive oil will do.
Ingredients
- 2 large garlic cloves, halved
- 3 T-bone steaks (each about 1.5 lbs, and 1.5 to 1.75 inches thick)
- Kosher salt and freshly ground black pepper
- 1 lemon, halved
- 3 teaspoons Tuscan Extra Virgin Olive Oil
Preparation
- Rub the garlic cloves over the meat and the bone of the steaks, then sprinkle with salt and pepper. Place in the fridge for about 1 hour. About 20 minutes before grilling, remove from the refrigerator and bring the meat to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. Giada's note: €œThe key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Let the steaks rest for at least 10 minutes before slicing, Run your knife along the bone and carve the meat off the bone, slicing the steak into 1-inch slices. Transfer the slices to a platter and squeeze some lemon juice over the steaks. Finish with a drizzle of Tuscan Extra Virgin Olive Oil!
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