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Pan-Seared Fiorentina Steak with Garlic Butter

Fiorentina Steak

  1. Steaks & Roasts (Beef)

Prep: 10 min • Cook: 15 min. A thick porterhouse steak expertly seared in a cast-iron skillet, basted with a fragrant garlic and herb butter, achieving a perfect crust and tender interior. This classic Italian preparation highlights the quality of the beef with simple, yet robust flavors.

Preparation time
10 min
Cooking time
15 min
Total time
25 min
Servings
1
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc porterhouse steak(at least 2 inches thick)
  • 4 tbsp butter(unsalted, softened)
  • 3 pcs garlic(cloves, minced)
  • 2 tbsp thyme(fresh leaves, chopped)
  • 1 pc lemon(cut into wedges, for serving)
  • 1 tbsp olive oil(high-quality)
  • salt(kosher or sea salt, to taste)
  • black pepper(freshly ground, to taste)

Instructions

Steak Preparation

  1. Take the porterhouse steak out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
  2. Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
  3. Generously season both sides of the steak with kosher salt and freshly ground black pepper.

Garlic Butter

  1. In a small bowl, combine the softened butter, minced garlic, and chopped fresh thyme leaves. Mix well until thoroughly combined.
  2. Set aside or refrigerate until ready to use.

Cooking the Steak

  1. Preheat a heavy-bottomed skillet, preferably cast iron, over medium-high heat for about 5 minutes. Add the olive oil and let it heat until shimmering.
  2. Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side, depending on thickness, until a deep golden-brown crust forms.
  3. Reduce the heat to medium. Add the prepared garlic-herb butter to the skillet. As it melts, tilt the skillet and spoon the foaming butter over the steak continuously for about 2-4 minutes, basting it.
  4. Use a meat thermometer to check the internal temperature for desired doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare, and 135-140°F (57-60°C) for medium.
  5. Remove the steak from the skillet and transfer it to a cutting board.

Resting and Serving

  1. Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
  2. Slice the steak against the grain and serve immediately with lemon wedges on the side.

Nutrition

Servings
1
Serving size (imperial)
16 oz
NutrientPer servingPer 100 gTotal (1 serving)
Calories1,200 kcal266.7 kcal1,200 kcal
Protein75 g16.7 g75 g
Fat95 g21.1 g95 g
Carbs4 g0.9 g4 g

Tips

  • Ensure your steak is at room temperature before cooking for even heat distribution and a better sear. This can take up to an hour.
  • Don't overcrowd the pan; if cooking more than one steak, sear them in batches to maintain high heat for a proper crust.
  • Resting the steak is critical. Skipping this step will result in a dry steak, as the juices will run out upon slicing.

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