Steak Florentine, Done Sous Vide
Steak Florentine is something very special, and it doesn’t require much more than a grill, to be honest. That said, I wanted to do something that was still a perfect steak and yet figure out how to do it sous vide (2 hours at 120 degrees F). I came close, but left the steak a little too long in the sous vide bath. So the result probably looks a little more brown than I wanted, but aside from that, the result was actually very good.
First, let’s talk about a steak Florentine. The traditional way is to start with a Porterhouse steak that’s about 2 inches thick, placed on a hot grill in a vertical position for about 20 minutes, then flipped on each side for about 5 minutes. After all that, the steak is still rare, believe it or not. There are some extras you can do with the steak, flavoring it with garlic or even rosemary, but int the end, the result is still just a beautifully grilled steak.
For my version, I skipped the vertical phase, using the sous vide to get the steak (which I rubbed with garlic) and used a grill to get the sides done, using maybe two minutes per side. The result, when stripped from the bone and sliced, had the very good Steak Florentine flavor and comparing it to other more traditional versions I think it worked well. As I said earlier, I’d probably remove the steak from the sous vide a bit earlier, but it really didn’t change the flavor at all.
- Steak (generally a Porterhouse about 2 inches thick)
- 2 cloves garlic
- A little olive oil
- (Sealed in a bag and left overnight in a refrigerator)
- Steak cooked sous vide (I'd use 1 hour at 120 degrees)
- Grilled, about 2 minutes per side
- Generally served with a nice salad