|
| |
|
 |
- Florentine T-Bone Steak
- (Costata Alla Fiorentina)
-
|
-
- Ingredients:
-
Two 1 lb 5 oz (600 grams) T-bone steaks
Extra virgin olive oil, for drizzling
Salt and pepper
Directions:
Note: For those who wish to serve authentic Florentine T-bone steaks they should follow the rules of the Articles of Association of the Florentine T-bone Steak Academy, founded in 1991 by representatives of the Florentine Butchers' Association.
For over 200 years, a Florentine steak has been defined as a T-bone steak cut from a chianina calf and hung for 5-6 days.
The steak must be cut from the loin through the fillet and sirloin with the T-bone in the middle.
The meat must be 3/4 - 1 and 1/4 inches (2-3 cm) thick and weigh 1 lb 5 oz - 1 and 3/4 lbs (600-800 grams).
It must be cooked for 5 minutes on each side without seasoning over hot charcoal, preferably oak charcoal, about 8 inches (20 cm) above the embers.
The steak must be turned once only with a spatula and seasoned only when cooked.
The meat should be brown on the outside and slightly rare inside.
To serve, lightly drizzle a warm serving dish with olive oil and arrange the seasoned steaks on it. Serves 4.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
