Florentine steaks are distinguished by their huge size. Each a piece weighs at least one kg. and grilled whole. For For cooking it is best to use a steak porterhouse or tibone. Leave the meat open for several hours to dry it. surface and then grate with garlic and fry on charcoal or gas grill first in the direct heat zone until formation a crispy crust with charred marks from the grill and then in zone of indirect heat to the required degree of readiness. друзьями: 
Time: 20 мин. plus time extracts Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 steaks Porterhouse or tibone weighing 1-1.3 kg. (thick about 4 cm.)
- 2 cloves of garlic crushed
- Vegetable oil, for grilling
- Coarse sea salt and ground black pepper
- 1 tbsp. l olive oil
- 1 lemon, sliced (optional)
Recipes with similar ingredients: beef, sea salt flakes
Recipe preparation:
- Put the steaks in the refrigerator for at least 4 hours without covering. or at night. So you dry the surface of the meat, and it’s better fried.
- Preheat the grill by preparing an indirect heat zone. If a use a gas grill, preheat to moderate heat for 30 minutes, then turn off the burners on one side and the other sides maintain moderately low fire. If frying on charcoal grill, as soon as the coals burn out, move them to one side.
- Rub the steaks with garlic and leave at room temperature for 30 minutes.
- Lubricate the grill with vegetable oil. Fry steaks in the zone direct heat, until they are slightly charred from below, 5-10 minutes. Flip, salt and pepper and fry on the other side yet 5-10 minutes.
- Turn the steaks over again and shift to a cooler side of the grill without charcoal so that it is more pointed the side lay away from the heat. Salt and pepper the steaks and fry, turning over every 2 minutes, until the thermometer inserted in the thickest part of the meat, will not show a temperature of 66 ° C for weak roast, 8-12 minutes.
- Put the steaks on a cutting board and let the meat rest. 10 minutes before slicing. Salt, pepper to taste and drizzle olive oil. Serve with lemon wedges if desired.
