BISTECCA ALLA FIORENTINA (FLORENTINE STEAK)
WHAT YOU WILL NEED:
LET’S GET STARTED
In a small bowl mix, together the onion powder, garlic powder, salt, and pepper. Set aside.
Brush the olive oil all over the porterhouse steak, then season generously with the spice blend.
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.
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.
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.