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Florentine-Style Porterhouse Steaks Recipe

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Florentine-Style Porterhouse Steaks
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Ingredients
4
Count
Nutrition
348
Calories
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Ingredients:

  • 2 (2-inch- thick) porterhouse steaks (each about 2 1/2 lb)
  • 2 tsp salt
  • accompaniment: lemon wedges

Directions:

  1. Pat steaks dry and rub each all over with 1 teaspoon salt.
  2. To cook steaks using a charcoal grill: Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
  3. Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
  4. To cook steaks using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
  5. To serve steaks: Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.) Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter. Sprinkle lightly with salt and drizzle with oil.
  6. Cooks' note: Steaks can be grilled in a hot lightly oiled well-seasoned large ridged grill pan, uncovered, turning over once (and rotating 90 degrees on each side for crosshatch marks), 5 minutes per side. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 348.39 Kcal (1459 kJ)
Calories from fat 197.31 Kcal
% Daily Value*
Total Fat 21.92g 34%
Cholesterol 128.96mg 43%
Sodium 679.16mg 28%
Potassium 426.69mg 9%
Protein 36.85g 74%
Iron 4.3mg 24%
Calcium 8.9mg 1%
Amount Per 100 g
Calories 237.45 Kcal (994 kJ)
Calories from fat 134.48 Kcal
% Daily Value*
Total Fat 14.94g 34%
Cholesterol 87.9mg 43%
Sodium 462.9mg 28%
Potassium 290.82mg 9%
Protein 25.11g 74%
Iron 2.9mg 24%
Calcium 6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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