Food Network: Bistecca all Fiorentina

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Bistecca all Fiorentina
Recipe courtesy Michael Chiarello

Ingredients
2 (2-pound) Porterhouse steaks, about 2 inches thick
Grey sea salt
Coarse grind black pepper
Pure olive oil
Great balsamic vinegar

Instructions
Let the steak rest outside the refrigerator for 30 minutes before
cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.

Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning
into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet
will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even
cooking and a crispy exterior.

For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the
fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in
the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks
and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the
steaks to a carving board and let rest for at least 5 minutes before carving.

Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates
and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on
the side.