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50 | pr e c i s i o n g r i d d l e m a i n s | 51
1. Heat the griddle to 375°F (190°C). Brush steaks
all over with olive oil, and season with salt and
pepper. Place steaks on the griddle; scatter
rosemary sprigs around steaks, and cook until
browned on the bottom, about 5 minutes. Flip
steaks, and add lemons, cut side down, to the
griddle. Cover the griddle, and continue cooking
steaks until rare or a thermometer reads 125°F
(51.66°C), 5 to 7 minutes more on each side.
Transfer steaks to a cutting board. Top each with
2 tablespoons (28 grams) butter, and let rest for
10 minutes.
2. Slice steaks against the grain and along the bone,
keeping the slices arranged together as much
as possible. Arrange steak slices and bone on a
serving platter, and garnish with rosemary sprigs
and lemon halves. Sprinkle steak liberally with
flaky sea salt before serving.
VARIATION: RIB-EYE WITH CHILE-OREGANO RUB
Make as directed, omitting rosemary and lemons.
Substitute 2 large boneless rib-eye steaks
(3 pounds) (1360 grams) for porterhouse steaks.
CLASSIC FLORENTINE STEAK WITH LEMON
Makes 4 servings
Though traditionally cooked over an open-flame grill, this robust porterhouse steak can be
seared and cooked to perfection using the griddle top and its cover. Rosemary sprigs and
cut lemons infuse the steak with their aroma and serve as simple yet flavorful garnishes.
2 (2-inch-thick) bone-in porterhouse steaks
(6 pounds) (2722 grams), at room
temperature
¼ cup (60 milliliters) olive oil
Kosher salt and freshly ground black pepper,
to taste
2 sprigs rosemary (6 grams)
2 lemons (198 grams), halved crosswise
4 tablespoons (56 grams) unsalted butter, cut
into 8 pieces
Flaky sea salt, for serving
After brushing with oil, sprinkle steaks evenly on all
sides with chile-oregano rub. Make chile-oregano
rub: Combine ¼ cup (26 grams) coarsely cracked
black pepper, 2 tablespoons (6 grams) dried
oregano, and 2 teaspoons (4 grams) crushed red
chile flakes. Cook steaks until medium-rare, about
18 minutes, flipping halfway through.
VARIATION:
FILET MIGNON WITH THYME-
MUSHROOM COMPOUND BUTTER
Make as directed, omitting rosemary, lemons, and
butter. Substitute 8 filet mignon steaks (2 pounds)
(907 grams) for porterhouse steaks. Cook steaks until
medium-rare, about 12 minutes. Serve each steak hot
off the griddle, topped with 1 tablespoon of thyme-
mushroom compound butter. Make thyme-mushroom
compound butter: Stir together ½ cup (113 grams)
softened unsalted butter, 1 tablespoon (10 grams)
flaky sea salt, 1 tablespoon (2 grams) ground dried
mushrooms, 1 tablespoon (2 grams) fresh thyme
leaves, 2 teaspoons (12 grams) anchovy paste, and
½ teaspoon (1 gram) ground black pepper until
smooth; refrigerate until ready to use, or up to 1 week.
MAINS
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