Florentine-Style Porterhouse Steaks

Name: Florentine-Style Porterhouse Steaks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Accompaniment: lemon wedges; 2 Tbsps olive oil for drizzling; 2 teaspoons salt (preferably sea salt), plus additional for sprinkling

Florentine-Style Porterhouse Steaks is a gluten free, primal, and fodmap friendly recipe with 8 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 33 calories, 0g of protein, and 4g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up accompaniment: lemon wedges, olive oil, salt, and a few other things to make it today. It will be a hit at your valentin day event.

Instructions

Pat steaks dry and rub each all over with 1 teaspoon salt.

Ingredients you will need

Steak

Salt

Dry Seasoning Rub

Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.

Equipment you will use

Grill

Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.

Ingredients you will need

Steak

Bone

Meat

Equipment you will use

Kitchen Thermometer

Grill

Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are

Ingredients you will need

Steak

Equipment you will use

Grill

and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.

Ingredients you will need

Steak

Bone

Meat

Equipment you will use

Kitchen Thermometer

Grill

Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.)

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter.

Ingredients you will need

Bone

Meat

Sprinkle lightly with salt and drizzle with oil.

Ingredients you will need

Salt

Cooking Oil

Steaks can be grilled in a hot lightly oiled well-seasoned large ridged grill pan, uncovered, turning over once (and rotating 90 degrees on each side for crosshatch marks), 5 minutes per side. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more.

Ingredients you will need

Steak

Equipment you will use

Roasting Pan