Tuscan or Florentine Steak?

sprinter

Hey all,[p]Anyone have a recipe for a Tuscan style or a Florentine style steak? I thought I remember hearing about it around here and I've searched all over with no luck. Other recipe sites are of no help either. Its basically a pepper and salt rubbed steak, very thick cut, thats grilled and then sliced thin and placed on a plate of herb infused olive oil. Just wanting a few particulars. If anyone knows of a recipe or has a good one to share I'd appreciate it. Thanks,[p]Troy

YB

sprinter,
This may be what your looking for.
Larry
[ul][li]Florentine Steak[/ul]

RhumAndJerk

Troy,
Cook’s Illustrated or Cooking Pleasures did an article on the subject over the summer. I have them at home and can get them tonight if you need them. As I recall, the recipe called for a thick cut T-Bone steak. For the Tuscan Steak, after the meat is sliced and plated, it has fresh lemon squeezed over it.[p]Drop me an email,
RhumAndJerk[p]

Unknown

sprinter,[p] T-bone, sirloin, porterhouse,
filet mignon, or other great steak[p]cracked pepper
kosher or sea salt (coarse)[p]
1/2 lemon per person
2 Tbs. oil
very hot grill[p]
We follow the advice of the Cook's Bible (by Christopher Kimball, editor of the wonderful Cook's Illustrated magazine) and prepare steak in the style of Tuscany. It is so simple, and makes for a great steak experience. [p]Get a very hot grill going. Then mix together a bunch of freshly cracked pepper and some kosher (coarse) salt. The proportion of salt to pepper is about 3/4 pepper to 1/4 salt, or to taste. It is better to be conservative with the salt. (Our 3/4 pepper mix is actually less salty than Kimball's original recipe suggests.) You will need to make enough of this mixture to encrust both sides of each of your steaks. (Yes, you may need to grind a lot of pepper if you do it yourself, but this is the only effort for the whole recipe!) Then you press your steak in the mixture and make sure it is well covered. [p]When the steaks are ready to go, check the grill. The grill should be so hot that you cannot hold your hand 5" over it for more than a three-one-thousand count. Oil the grill a little. Then you grill the steaks three to four minutes per side. We do 3 1/2 minutes per side for 1" thick meat. The salt/pepper crust will seal in the juices of the steak perfectly and add tons of flavor. Yes, this recipe is made for a rare or medium rare steak. It may be great for well-done too, but we haven't tried it. When done, bring inside and put the steaks on dinner plates.[p]The last crucial touch is that you quarter a lemon whilst the steak grills. Then you serve each person's steak with two lemon wedges to squeeze over their steak as they eat it. This sounds odd as a steak condiment, but we thought it was so delicious that we will never go back to steak sauce - or grilling steak in other methods. We thought the lemon was a perfect foil for the meat - it really doesn't even taste lemony, just great! [p]Note: We like filet mignons as the perfect per person portion for this recipe. Hope this is what you are looking for..nde[p]
backdoor

sprinter

RhumAndJerk,[p]I have the one from Cooks Illustrated but I'm missing the one from Cooking Pleasures Magazine, they did one as well, the August/Sept issue. Thats the one that really got my mouth watering but I've misplaced the magazine at home. BTW, do you get Cooking Pleasures? Checkout the June/July issue. The cooking with friends article is my cooking club that I started about 6-7 years ago. It was a blast. The 22 pound fresh ham was cooked on, what else, the BGE. Came out wonderfully. I checked the CP website also and can't find anythign there about it. Any help you can give would be appreciated as thats the exact recipe I'm looking for.[p]Troy

sprinter

Strm2Smoke,[p]This one has half of the recipe I'm remembering, the salt and pepper and cooking method part but the one I'm thinking of actually serves the steak sliced thin on a bed of herb infused olive oil. I DO like the idea of lemon juice on the steak though, what a great idea. Thanks.[p]Troy

sprinter

YB,[p]Thanks for the recipe. Its not exactly what I remember but it sure looks good. Printed it off and will give it a shot some time. Thanks.[p]Troy

Unknown

sprinter,
Appreciate the reply, I would sugest you do a search with Google if you have not. Good luck, I hope you find exactly what you want,,,,Norm