Florentine steak
Presentation
Cooking the perfect Florentine steak is a beloved art in Tuscany. This iconic dish calls for a high-quality steak, marinated with simple but flavorful ingredients. With precise cooking times and techniques, the result is a steak that is tender, juicy and full of flavor. Whether you are an expert chef or a cooking enthusiast, this guide will take you step by step to obtain the perfect Florentine steak, capturing the essence of Italian culinary tradition. Prepare to amaze your guests with this classic Italian masterpiece.Ingredients:
- a sirloin steak at least 2 fingers thick
- coarse salt to taste
- 15 sprigs of rosemary
Preparation:
1 Sprinkle some coarse salt on the surface and massage the steak to make it penetrate, 2 then add some sprigs of rosemary on top and bottom and leave to marinate for about two hours. To start cooking, distribute plenty of embers on the hearth or barbecue, 3 throw 4-5 sprigs of rosemary from the marinade on top and cook the Florentine steak with the bone facing the heat source (if you have a fire).
After about 5 minutes 4 move the grill, turn the Florentine steak, add a few more sprigs of rosemary on the embers and throw some other hot embers on top. 5 If necessary, rotate the steak to make cooking more even. After another 5 minutes, 6 move the grill and spread the embers to lower the heat and add a few more sprigs of rosemary.
7 Stand the Florentine steak upright on the flat side of the bone on the grill positioned over the scattered coals and let it rest for 20 minutes. Once left to rest, 8 use a knife to separate the two pieces of meat from the bone and cut them into slices about 3 centimeters thick, 9 then reassemble the portioned Florentine steak and serve it on the table on a soapstone or lava stone to keep it warm even during the meal.
Advise
- The steak : the classic Florentine involves a cut of sirloin about three fingers high with the characteristic T-bone, but if you can't find it you can also try your hand at a more common rib eye as long as it is of considerable thickness.
- Rosemary : used both during marinating and cooking, gives the flavor of the steak an extra boost and could be the secret trick that will make the difference. In fact, thrown onto the coals it gives the meat a fantastic aromatic smoke.
- Cooking : be careful not to overcook, with the Florentine you should never go beyond medium cooking.
- Table service : if you want to keep the meat warm and make a great impression on your guests, serve the Florentine steak on a soapstone or lava stone preheated in the oven at 200°C for 30 minutes starting from a cold oven. Alternatively, cover it with a tea towel to maintain the heat.
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