Steak Florentine
Servings: 4
Ingredients
- 1 3-4 lb Porterhouse steak
- 2 tbsp olive oil
- 2 tsp coarse kosher salt
- ½ cup warm clarified butter optional
- 1 tbsp sea salt flakes
- 2 lemons cut in half
- 3 tbsp fresh parsley finely chopped
Instructions
- Remove the steak from the refrigerator three hours prior to grilling it. Place it on the countertop at room temperature. Season the steak on both sides and the edges with coarse kosher salt.
- Light your grill and set it up for direct heat cooking. Create a bed of coals that is higher on one side and lower on the other. The area above the high mound of coals will be ripping hot, the area with less coals will be a medium heat area.
- Dab off any moisture from the steak with a paper towel, then evenly coat it with a thin coat of olive oil. Place the steak on the grill grate, directly over high direct heat. Turn and reposition the steak on the grill grate above the high heat often, grilling for a total of about eight minutes, four minutes per side.
- Position the steak on its end (bone side on the grate) over the medium direct heat portion of the grill. Allow it to cook for four additional minutes. If you notice any flare ups, reposition the steak to a different area of the grill. While the steak is cooking on its edge, place the optional lemons on the grill, cut side down, over high direct heat.
- After 12 minutes total, remove the steak and lemons from the grill. Place an oven safe serving platter on the grill off to the side over indirect heat. Close the lid to allow the platter to preheat.
- Tent the steak with aluminum foil for five minutes, then slice the steak off the bone into thick portions.
- Place the steak and bone on the preheated platter. Drizzle the steak with warm clarified butter, flake sea salt and parsley. Serve family style on the hot platter, squeezing optional charred lemon juice on the steak as desired.