Classic Florentine Beef Steak – A Great Porterhouse Steak usually weighing 1 kg. This cut consists of two types of meat: filet mignon and thin edge, separated by a small bone. AT no Florentine beef steak is used spices other than olive oil, salt and black pepper, so these ingredients should be of the best quality: gray sea salt, fragrant black pepper and good balsamic vinegar for serving. Combination of all these components give you pleasure in the authentic flavors of Italian cuisine. To the steak turned juicy and aromatic, meat before cooking should lie down at room temperature. Traditional recipe the Florentine beefsteak involves grilling, but A hot pan is also great. Share with friends: 
Time: 1 hour. 22 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 porterhouse steaks (1 kg each) with a thickness of approximately 5 cm.
- Gray sea salt
- Coarse black pepper
- Olive oil
- Quality Balsamic Vinegar
Recipes with similar ingredients: beef, black peas, balsamic vinegar
Recipe preparation:
- Remove the steak from the refrigerator 30 minutes before cook and leave at room temperature. Preheat grill, clean the grills and oil. If frying on in a pan, preheat the oven to 230 ° C.
- Sprinkle generously with salt and black pepper and drizzle olive oil and rub salt and pepper into the meat. Fry steaks in for 5-6 minutes on each side for a weak roast. Fillet will be fry a little faster than striploin. Move the steaks about every 2 minutes for even roasting and rosy crusts.
- If frying a steak in a pan, heat a cast-iron pan with a little olive oil until it starts to smoke. Turn on the hood, open the window and step back a bit so as not to splatter yourself! Use the tongs to lay the steaks in the middle pans. Cook until meat is lightly browned on one side, about 4 minutes. Turn the steaks over, put the pan in the oven and Bring to readiness, about 6 minutes for light roasting. Put the steaks on a cutting board and let rest for at least 5 minutes before slicing.
- Separate the meat from the bone and cut into slices 1 cm thick. Arrange the meat on warmed plates and sprinkle with balsamic vinegar. Serve, additionally sprinkled with gray sea salt.
