BEEF STEAK FLORENTINE

BEEF STEAK FLORENTINE image

Yield 4-6

Number Of Ingredients 6

3 tbs. of good extra virgin olive oil
2 teas kosher or sea salt
1 teas freshly ground pepper
1 tbs minced garlic (optional)
1 2 to 2 1/2 inch thick porterhouse steak (2-3 pounds)
Lemon wedges

Steps:

Mix together the oil, slat, pepper and garlic in a small bowl. Put the steak in a shallow dish and rub the mixture all over the meat. Marinate at room temp for 1 to 2 hours or better still, covered in the refrigerator for up to two days. Turn the meat occoasionally. Remove steak from refrigerator an hour before cooking. Prepare the charcoal fire so that you have areas of higher and lower heat. Drain any excess oil from steak. Sear over high heat area of grill for 3-4 minutes per side. Remove the grill rack and sprink 2 cups soaked hickory or oak chiops on the low heat part of grill. Replace rack and place steak over the low heat area. Cover grill but turn steak frequently. This should take 10 to 20 minutes more, depending on thickness of steak and heat of the fire. Remove staek at 120 to 125 degrees for medium rare. the meat should be removed 10 minutes before desired doneness. Ideal temp after resting is 130 to 140. Let steak rest for 10 minutes before carving. Squeeze lemon over meat and carve.