Ezio's Florentine Steak with Rosemary-Garlic Potatoes
Inspired by the rich flavors of Renaissance Florence, this robust dish features a perfectly seared, thick cut of beef, accompanied by aromatic roasted potatoes. A meal fit for a master.
Directions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, half of the minced garlic, half of the chopped rosemary, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Spread them in a single layer on a baking sheet.
- 3
Roast the potatoes for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
- 4
While potatoes roast, pat the steak dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- 5
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat until shimmering and just smoking.
- 6
Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for a good crust. Reduce heat to medium-low.
- 7
Add butter, remaining garlic, and rosemary to the skillet. Baste the steak continuously for 2 minutes with the melted butter.
- 8
Transfer the skillet immediately to the preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature 125-130°F / 52-54°C). Adjust time for desired doneness.
- 9
Remove steak from oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes.
- 10
While steak rests, deglaze the skillet with beef broth over medium heat, scraping up any browned bits. Simmer for 2 minutes, then strain out solids if desired for a simple pan sauce.
- 11
Slice the steak against the grain. Serve immediately with the roasted rosemary-garlic potatoes and a drizzle of the pan sauce.