Fiorentina Steak

Duration:   15 min

Difficulty:  Easy

Origin: Tuscany

Fiorentina steak, or more simply Fiorentina, is a typical dish of Florence. Its origins date back to ancient times, already at the time of the Medici they were praised by celebrating with barbecues and banquets in which the Chianina meat was toasted on the grill. Even if the current form and definition seem to derive from the 19th century English residents in Florence. In fact, at the end of the 19th century, Artusi described the term steak as deriving from the Italianization of the English term ‘beaf steak’. The Florentine steak is a cut of beef, traditionally of the Chianina breed, it must be of high thickness, strictly cooked rare and is composed of both the loin and the sirloin and fillet.

The ability of the success of this dish is extremely due to the quality of the Chianina meat and above all how it was matured. A truly critical factor is the cooking temperature. When cut, the meat should be soft and succulent.

Wine Pairing: Brunello di Montalcino DOCG

Ingredients

• 2 Florentine steaks of 1 – 1.4 kg
• Pepper
• Coarse salt

How to Proceed

Heat a grill to a very high temperature, or an ember. When it is red hot, place the Fiorentina and let it cook for 3 minutes on each side. After turning it the first time, add a handful of coarse salt to the grilled top side.

Once grilled on both sides, give a generous grating of pepper. The steak should be served absolutely hot, as soon as it comes off the grill.