Refrigerate the steaks, uncovered, at least 4 hours or overnight. (this dries out the meat's surface so it develops a better char.)
Prepare a grill for indirect heat- For gas, preheat to medium high, 30 minutes, then turn off the burners to medium low.
Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 for medium rare, 8 to 12 minutes.
Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.
Originally Submitted
9/16/2011
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