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BISTECCA ALLA FIORENTINA (Florentine Steak)
Published on February 19, 2015

Florentine SteackSo simple, yet so perfect. It is the symbol of Florentine’s tradition and
it’s well-known and appreciated all over the world.
Let’s find out some simple little tricks of the traditional recipe!

The meat: it has to be beef (young calf) preferably from Chianina cow (an ancient Tuscan breed) and hung for 5/6 days.

The cut: it must be from the short loin, with the tender fillet and the sirloin on each side of the “T- shaped” bone.

Dimensions: from 600 to 800 gr (from 1,32 to 1,76 lbs) and no thicker than “two fingers” . Nothing more, nothing less.

Cooking: No sauce, no oil, nothing (at all). Put the steak as it is on the grill, with burning hot, red coals/charcoal fire underneath. Grill the steak for about 5 minutes until it forms a crust, without adding any salt or pepper, and without piercing it with the fork. Flip the steak with a turner and season the cooked side with salt. Roast the other side of the steak for another 5 minutes, then flip again, and season the other side.

At the end, the steak should be rare in the center ant roasted on the outside. Remember: there’s no such thing as a well-done Florentine Steak; if you don’t like raw meat, it’s better if you try something else!

 

 
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