Recipe

BISTECCA ALLA FIORENTINA (FLORENTINE STEAK)

INGREDIENTS

2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon sea salt
1 teaspoon pepper
2 tablespoons olive oil
2 ½ to 3 lb porterhouse Rosewood Wagyu steak
2 sprigs each of fresh rosemary, sage, and thyme wrapped with butchers twine at the root end
3 tablespoons melted unsalted butter

STEP 1
In a small bowl mix, together the onion powder, garlic powder, salt, and pepper. Set aside.
STEP 2
Brush the olive oil all over the porterhouse steak, then season generously with the spice blend.
STEP 3
Place the steak on a hot grill (450° to 550°) or griddle pan and cook for 4 to 6 minutes per side for a rare internal temperature. Add 2 to 3 minutes of cooking time per side for medium-rare internal temperature.
STEP 4
Once you flip the steak for the first time, begin to baste it by dipping the herbs in the melted butter and brushing the steak with them.
STEP 5
Once the steak is done cooking, let it rest for 3 to 4 minutes before carving the strip and filet mignon away from the bone and slicing them.

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