Florentine steak 

Large slice of meat usually beef, it is a tasty second course to cook mostly on the grill. The steak can have the bone, but also be devoid of it. This term indicates the meat that is extracted from the loin and is sold with or without bone. In the second case it can still be called steak for the cut of origin, but it would be more correct to call it chop. Precious and delicious dish of Tuscan cuisine, it is synonymous with essentiality and taste. 

Nearly every Tuscan home cook is an expert at bisteccafiorentina, a traditional Florentine steak recipe that calls for only five ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices and grilled over red-hot coals. It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway).

Ingredients

1 PEPPER TO TASTE

2 CLOVES GARLIC

EXTRA VIRGIN OLIVE OIL

ROSEMARY

SALT TO TASTE

FLORENTINE BEEF

How to prepare grilled Florentine

To make the recipe of grilled Florentine first chop the needles of 2 sprigs of rosemary with 2 peeled garlic cloves and mix the chopped with some grains of crushed pepper. Put 2 Florentines of 800 g each in a container that can contain them without overlapping them; sprinkle them with the prepared mix, pressing a little with the palm of your hands; Sprinkle generously with oil and let them rest for at least half an hour. As suggested by the famous butcher-poet Cecchini, at the time of cooking, the temperature of the meat must be around 30 °C; If necessary, you can put it near a heat source.  Heat a cast iron or soapstone plate well and blanch the Florentines 3-4 minutes per side over high heat, then transfer them to a greased baking pan and continue cooking in the oven at 190 °C for 20-25 minutes. Room the Florentines to the irons.