Florentine-Style Seared Porterhouse Steak
Serve your Porterhouse Italian-style, with a surprising drizzle of fresh lemon juice and a sprinkling of sea salt.
- 2″-thick, bone-in porterhouse steak (or a T-bone or bone-in rib steak)
- Maldon or other sea salt
- 2 tbsp butter
- 2 sprigs rosemary
- 4 whole garlic cloves
- Cracked black pepper
- 1 lemon, sliced into wedges
Directions Yield: Serves 2-3
- Take steak out of fridge two hours before cooking to allow it to come to room temperature.
- Preheat oven to 350°F. Pat steak with paper towel and season with salt. Put ovenproof pan (cast-iron is best) on an element set at medium-high heat, add butter, then add seasoned steak. Sear for 2 minutes on each side, or until nicely caramelized. Add rosemary and garlic to pan, baste meat once, and then pop in preheated oven to finish cooking for 10 to 15 minutes, or until a meat thermometer inserted in the centre reads 120°F for medium rare.
- Let meat rest for 10 minutes lightly tented under foil before slicing to allow juices to run out. Finish with more salt and fresh cracked pepper and serve with lemon wedges.