Name: Fiorentina Steak with Lemon-Garlic Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1 pcs porterhouse steak ((about 2 lbs or 1 kg), 2-3 inches thick); 1 tbsp salt (coarse sea salt); 0.5 tsp black pepper (freshly ground); 0.5 cup unsalted butter (softened); 1 pcs lemon (zested and juiced); 2 pcs garlic (cloves, minced); 2 tbsp fresh parsley (chopped)

A thick, perfectly grilled Fiorentina steak rests on a rustic wooden board, glistening under a vibrant lemon-garlic butter sauce, ready to be savored.

Prep: 10 min • Cook: 15 min. A magnificent porterhouse steak grilled rare, then generously topped with a vibrant lemon-garlic butter infused with fresh parsley. This bright, zesty sauce complements the rich beef, offering a delightful twist on the traditional preparation of a classic Italian Fiorentina, ensuring an unforgettable culinary experience with every succulent bite.

Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min
Servings: 4

Instructions

Prepare the Steak

1Remove the porterhouse steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat it dry thoroughly with paper towels.
2Season the steak generously on all sides with coarse sea salt and freshly ground black pepper.

Make the Lemon-Garlic Butter

1In a small bowl, combine the softened unsalted butter, lemon zest, lemon juice, minced garlic, and chopped fresh parsley. Mix well until all ingredients are thoroughly incorporated.
2Set aside or refrigerate briefly if not using immediately.

Grill the Steak

1Preheat your grill to high heat (about 500-550°F or 260-290°C) for direct searing. Ensure the grates are clean.
2Place the seasoned steak on the hot grill. Sear for 3-4 minutes per side for a rare to medium-rare doneness, flipping only once.
3For a perfect internal temperature of 125-130°F (52-54°C) for rare, insert a meat thermometer into the thickest part of the steak, avoiding the bone.
4Once cooked to your desired doneness, remove the steak from the grill and transfer it to a cutting board.

Rest and Serve

1Generously spread the lemon-garlic butter over the hot steak immediately after removing it from the grill. The butter will melt and create a delicious sauce.
2Tent the steak loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
3Slice the steak against the grain and serve immediately, drizzling with any remaining melted butter sauce.

Instructions

Prepare the Steak

1Remove the porterhouse steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat it dry thoroughly with paper towels.
2Season the steak generously on all sides with coarse sea salt and freshly ground black pepper.

Make the Lemon-Garlic Butter

1In a small bowl, combine the softened unsalted butter, lemon zest, lemon juice, minced garlic, and chopped fresh parsley. Mix well until all ingredients are thoroughly incorporated.
2Set aside or refrigerate briefly if not using immediately.

Grill the Steak

1Preheat your grill to high heat (about 500-550°F or 260-290°C) for direct searing. Ensure the grates are clean.
2Place the seasoned steak on the hot grill. Sear for 3-4 minutes per side for a rare to medium-rare doneness, flipping only once.
3For a perfect internal temperature of 125-130°F (52-54°C) for rare, insert a meat thermometer into the thickest part of the steak, avoiding the bone.
4Once cooked to your desired doneness, remove the steak from the grill and transfer it to a cutting board.

Rest and Serve

1Generously spread the lemon-garlic butter over the hot steak immediately after removing it from the grill. The butter will melt and create a delicious sauce.
2Tent the steak loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
3Slice the steak against the grain and serve immediately, drizzling with any remaining melted butter sauce.

Nutrition Information

Calories: 750 kcal
Protein: 55 g
Fat: 55 g
Carbs: 2 g

Nutrient	Per serving
Calories	750 kcal
Protein	55 g
Fat	55 g
Carbs	2 g

Tips

Bringing steak to room temperature ensures even cooking.
Don't overcook! A meat thermometer is key for perfect doneness.
Always rest the steak, it makes it more tender and juicy.