Florentine Steak
A thick, bone-in beef steak seared to a perfect crust with a juicy, rosy center. Simple seasoning lets the rich, marbled flavor shine.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 1.5 lb bone-in ribeye steak
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Pat the 1.5 lb steak dry with paper towels. Rub both sides with the 1 tbsp olive oil, then season generously with the 1 tsp kosher salt and 0.5 tsp black pepper.
- 2
Heat a heavy skillet (cast iron or stainless) over high heat until smoking, about 3 minutes. Carefully lay the steak in the pan—it should sizzle loudly.
- 3
Sear without moving for 4-5 minutes until a deep brown crust forms. Flip and sear the other side for 4-5 minutes for medium-rare, or until the internal temperature reaches 130°F.
- 4
Stand the steak on its side to render the fat cap for 1 minute, holding with tongs. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
Tools you’ll need
- heavy skillet
- tongs
- meat thermometer
- cutting board
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