Grilled Florentine-Style Steaks

Name: Grilled Florentine-Style Steaks
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Coarse sea salt and freshly ground pepper; 2 cloves garlic, smashed; 1 lemon, cut into wedges (optional); 1 Tbsp extra-virgin olive oil; 2 kilograms porterhouse or T-bone steaks (about 1 1/2 inches thick); 6 servings Vegetable oil, for the grill

Grilled Florentine-Style Steaks is a gluten free, dairy free, and whole 30 main course. One serving contains 819 calories, 63g of protein, and 61g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. Head to the store and pick up coarse sea salt and pepper, olive oil, t-bone steaks, and a few other things to make it today. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)

Ingredients you will need

Steak

Meat

Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.

Ingredients you will need

Garlic

Steak

Dry Seasoning Rub

Equipment you will use

Grill

Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Cooler

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Equipment you will use

Cutting Board

Serve with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Photograph by Anna Williams

Equipment

Grill

Kitchen Thermometer

Cutting Board

Ingredients

Servings:

6servings

Coarse sea salt and freshly ground pepper 2cloves

garlic, smashed 1

lemon, cut into wedges (optional)1Tbsp

extra-virgin olive oil 2kilograms

porterhouse or T-bone steaks (about 1 1/2 inches thick)6servings

Vegetable oil, for the grill

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.