Pan-Seared Fiorentina Steak with Garlic Butter
Pan-Seared Fiorentina Steak with Garlic Butter
Classic DishFiorentina Steak
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
Instructions
Steak Preparation
- 1Take the porterhouse steak out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
- 2Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
- 3Generously season both sides of the steak with kosher salt and freshly ground black pepper.
Garlic Butter
- 1In a small bowl, combine the softened butter, minced garlic, and chopped fresh thyme leaves. Mix well until thoroughly combined.
- 2Set aside or refrigerate until ready to use.
Cooking the Steak
- 1Preheat 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.
- 2Carefully 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.
- 3Reduce 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.
- 4Use 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.
- 5Remove the steak from the skillet and transfer it to a cutting board.
Resting and Serving
- 1Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
- 2Slice the steak against the grain and serve immediately with lemon wedges on the side.
Nutrition Information
- Calories
- 1200 kcal
- Protein
- 75 g
- Fat
- 95 g
- Carbs
- 4 g
| Nutrient | Per serving |
|---|---|
| Calories | 1200 kcal |
| Protein | 75 g |
| Fat | 95 g |
| Carbs | 4 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.
