Florentine steak

EVO evoo extra virgin olive oil high intensity evoo steak


  • 1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds
  • 1 bunch fresh rosemary
  • 1 bunch fresh sage
  • 2 tablespoons of Intenso extra virgin olive oil by Pruneti
  • Kosher salt & freshly ground black pepper, to taste


  •  Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper.
  • Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with Intenso extra virgin olive oil by Pruneti.
  • Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare.
  • When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes, so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks and slice before serving. Serve hot, and enjoy!
FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.


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