COLEMAN BEEFSTEAK FLORENTINE

Ingredients

• 1 2-to-2½-inch-thick Coleman Porterhouse Steak (2-3 pounds)
• 3 Tablespoons extra virgin Olive Oil
• 2 teaspoons kosher or other coarse salt
• 1 teaspoon Ground Black Pepper
• 1 Tablespoon minced garlic

Directions

1. 1. Mix together the oil, salt, pepper, and garlic in a small bowl.
2. Place the Coleman Porterhouse Steak in a shallow bowl or dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours (or cover the bowl and marinate in the refrigerator for up to two days). Turn the meat from time to time to coat both sides evenly. Remove steak from refrigerator at least an hour before cooking.
3. Drain any excess oil from the steak.
4. Sear the steak over high heat (or hot coals) for 3 to 4 minutes per side.
5. Remove grill rack and add 2 cups soaked hickory chips over coals and lower heat or move steaks to lower heat section of grill.
6. Cover the grill, but turn the steaks frequently. This should take 10 to 20 minutes depending on thickness of steak and grill temperature.
7. Check the internal temperature of the steak with an instant read thermometer, and remove the steak at 5 degrees below the desired degree of doneness.
8. Cover with foil and let stand for ten minutes before carving.
9. To carve, cut the loin meat and the filet away from the bone. Slice into ½-inch-thick slices. Arrange on a plate with lemon wedges.

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