Name: Balsamic-and-Rosemary-Marinated Florentine Steak
Yield: 4
Ingredients: 1 c. balsamic vinegar -; 1/2 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 1/4 c. finely chopped rosemary -; 3 lb. porterhouse steak -; 2 tsp. kosher salt -; 2 tsp. coarsely ground pepper -

Balsamic-and-Rosemary-Marinated Florentine Steak

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Ingredients for - Balsamic-and-Rosemary-Marinated Florentine Steak

1. 1 c. balsamic vinegar -

2. 1/2 c. extra-virgin olive oil -

3. 2 tbsp. extra-virgin olive oil -

4. 1/4 c. finely chopped rosemary -

5. 3 lb. porterhouse steak -

6. 2 tsp. kosher salt -

7. 2 tsp. coarsely ground pepper -

How to cook deliciously - Balsamic-and-Rosemary-Marinated Florentine Steak

1. Stage

In a sturdy resealable plastic bag, combine vinegar with 1/2 cup olive oil and rosemary. Add steak, seal bag, and refrigerate overnight, turning bag several times.

2. Stage

Preheat oven to 425 degrees F and bring steak to room temperature. Heat a grill pan. Remove steak from marinade and season with salt and pepper. Rub side with remaining 2 tablespoons olive oil. Grill over moderately high heat until nicely charred on top and bottom, about 5 minutes per side. Transfer steak to a rimmed baking sheet and roast about 30 minutes, until an instant-read thermometer inserted into tenderloin (smaller section) registers 125 degrees. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill steak over moderate heat, 5 minutes on each side. Transfer steak to cool side of grill, close lid, and cook 30 minutes longer. Transfer steak to a carving board and let rest 10 minutes. Slice steak across grain and serve immediately.