New York Strip Florentine
by Seth Kingsbury, Chef , Pazzo!, Chapel Hill, N.C.
This simple recipe for cooking any steak is one of my personal favorites. In the trattorias of Florence, the dish is often prepared with a 48 ounce T-bone, but in this recipe we are using delicious Certified Piedmontese® New York strip steaks.
- 2 12-ounce Certified Piedmontese® New York Strip steaks
- 1 lemon, zested
- 1 to 2 tablespoons fresh rosemary leaves
- Olive oil
- Salt and pepper
Preheat grill to 400°F.
Finely chop the rosemary and mix with the lemon zest. Season the steak generously with salt and pepper. Rub the lemon-rosemary mix on both sides of the steak and drizzle with olive oil. Place the steaks on a preheated grill. Close the lid and grill for about 4 to 5 minutes per side (for medium rare) while monitoring closely for flame-ups.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling, be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Remove from grill and let rest on a plate for 5 minutes. Squeeze some fresh lemon juice on top, slice the steak against the grain, and serve with a nice mixed green salad.