Steak Florentine Steak Florentine

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

A thick-cut T-bone or porterhouse works best for this Italian-style steak. Standing it up on the base of the T-bone heats up the bone, which helps cook this extra-thick cut through to the centre. The tenderloin piece cooks faster than the strip loin, so serve it to the people who prefer their steak a bit more done.

  • Prep time 30 minutes
  • Total time 45 minutes
  • Portion size 6 servings


  • 1 kg beef T-bone grilling steak (1 1/2 inches/4cm thick)
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoons fine sea salt
  • 1/2 teaspoon pepper
  • lemon wedges


Brush both sides of steak with oil and sprinkle with rosemary. Let stand for 10 minutes.

Sprinkle both sides of steak with salt and pepper, pressing to adhere. Place on greased grill over medium-high heat. Grill, uncovered, rotating in quarter-turns and turning as necessary to prevent overbrowning, until instant-read thermometer inserted in centre reads 125°F (52°C), 18 to 20 minutes. Using tongs, stand steak up on base of T-bone and grill until instant-read thermometer inserted in centre reads 130°F (55°C), about 4 minutes.

Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 135°F (57°C). Slice across the grain and serve with lemon wedges.

Nutritional facts per each of 6 servings: about

  • Sodium 350 mg
  • Protein 28 g
  • Calories 273.0
  • Total fat 17 g
  • Potassium 302 mg
  • Cholesterol 66 mg
  • Saturated fat 7 g


  • Iron 19.0
  • Folate 3.0
  • Calcium 2.0
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Lunch & Dinner

Steak Florentine