The Florentine Steak Recipe, called “Bistecca alla Fiorentina” in Italian, is one of the most popular dishes in the world. We start talking about the cut that it must have and that can’t be found all over Italy, but with a little patience maybe you might be able to get from your butcher something of  “similar”.

Florentine Steak

Ingredients

1 steak of about 600 – 800 gr
Salt
Pepper

Preparation

A very Florentine steak must be of beef, exactly tender beef and possibly of Chianina origin, matured for five or six days at most. The cut should be in the loin and include bone, tenderloin and sirloin.

The shape of bone should be the classic “T” and the weight should be between 600 and 800 grams. If you have a smaller Florentine, know that you are not eating the beefsteak. If it is more than a kilogram is valid the same statement; it is not possible to eat a larger Florentine, because it must have a height of about 2 fingers and no more!

Not less important is the cooking of your steak, in fact there isn’t a well-cooked Florentine! If you are not lovers of flesh with blood or just slightly cooked, this recipe is not for you! For a successful preparation we recommend to prepare the coal that must be sweet but without burning flame, when it is ready you can place on grill your Florentine without touching it … or almost! Nothing marinades, no oil and parsley, only coal. Let the steak cook, taking care not to prick with a fork but turn or move it with a pallet for barbecue.

Cook for about 5 minutes on one side or, until your burning coal forms a nice crust, then salt and turn it, cooking for another five minutes. Salt the other part and enjoy the real Florentine steak as it is.

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