“Steak, Florentine style,” is offered in most of the city’s restaurants. Traditionally, a T-bone from local Chianina beef cattle is preferred, but an ordinary T-bone (or porterhouse) can also be used.
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Ingredients:
2-pound T-bone steak, three fingers thick
Sea salt (coarse)
Directions:
Florentines grill the meat over a very hot wood or coal grill, but it can also be cooked on a hot skillet or griddle.
Grill the steak, without seasoning, for three to five minutes. Florentines often also grill the steak standing up on the bone for a few minutes at the end to cook around the T-bone.
The meat should be seared and crispy on the outside, cooked to a shallow depth inside, and red, almost raw at its heart. Allow to rest for ten minutes then cut the meat off the bone into large chunks, season with coarse sea salt, and serve.
Servings: Serves two to four
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