The Chew: Roasted T-Bone Steak Florentine Recipe

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The Chew: Roasted T-Bone Steak Florentine

Actor Benjamin Bratt admitted that his family does enjoy a lot of home-cooked meals, but because of family traditions, they tend to involve Latin recipes. However, he does like to incorporate pasta into as many meals as he can, explaining that Italian food is another one of his favorites. Since Benjamin has such an eclectic taste in cuisine, Mario Batali knew he’d appreciate a gourmet steak dinner. Together, Mario and Benjamin and prepared Roasted T-Bone Steak Florentine, and practically devoured it when it was finished!

To get the recipe, click next page.

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The Chew: Roasted T-Bone Steak Florentine Recipe Ingredients

The Chew: Roasted T-Bone Steak Florentine Recipe

Mario Batali prepared an incredible holiday recipe, his Roasted T-Bone Steak Florentine, with actor Benjamin Bratt. (jeffreyww / Flickr)

  • 1 tbsp sage – chopped
  • 1 T-bone steak – 3 1/2-inches thick, 3 3/4 – 4 1/2 lbs
  • 1 1/2 lbs fingerling potatoes – halved
  • 1 tbsp rosemary – chopped
  • 1 tbsp thyme – leaves only, chopped
  • 10 tbsp olive oil – divided

For the Creamed Spinach:

  • 2 lbs fresh spinach – stemmed
  • 1/4 C mascarpone cheese
  • 1/4 tsp freshly grated nutmeg
  • 6 cloves garlic – peeled, sliced thin
  • 1 lemon – zested
  • 1/4 C Parmigiano-Reggiano – grated
  • Kosher salt and freshly ground black pepper

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The Chew: Roasted T-Bone Steak Florentine Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Preheat a large cast-iron skillet with 2 tbsp olive oil over medium-high heat
  3. In a small bowl, add the sage, rosemary, thyme, 2 tbsp Kosher salt, and 2 tbsp pepper
  4. Mix to combine then rub the steak with 2 tbsp of olive oil, then with the herb mixture
  5. Put the steak in the skillet and cook for about 5 minutes per side, until lightly charred
  6. Put the fingerling potatoes in the bottom of a roasting pan, as the rack
  7. Drizzle with 2 tbsp olive oil and season with salt and pepper
  8. Remove the T-bone and put on top of the potatoes
  9. Put in the oven and roast for 40 minutes
  10. Remove and let rest for 10 minutes
  11. Meanwhile, heat a large saute pan over medium-high heat and add 1/4 C olive oil until nearly smoking
  12. Add the garlic and cook over high heat until lightly browned, about 20 seconds
  13. Add the spinach in large handfuls then cook, tossing until wilted, about 5 minutes
  14. Season with salt, pepper, nutmeg, and lemon zest
  15. Remove from the heat, stir in the mascarpone, and sprinkle with Parmesan cheese
  16. Serve alongside the steak

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