Taste and atmosphere
About
The world-famous Florentine Steak is a massive and flavorful thick-cut T-bone steak sourced directly from the Chianina cattle of Tuscany.
Flavors, dishes and restaurants
Cuisine
This premium cut of meat is traditionally grilled over oak charcoal and served rare. The exterior must be deeply seared while the inside remains juicy and red. When exploring Tuscany, you can locate the finest traditional steakhouses on the Harita section. Seasoned only with sea salt, black pepper, and local olive oil, it embodies the culinary simplicity of Italia.
Ingredients
- 1kg - 1.5kg thick-cut Chianina T-bone steak
- 2 tablespoons extra virgin olive oil
- Coarse sea salt
- Freshly cracked black pepper
- Sprig of rosemary (for brushing)
Preparation
- Bring the steak to room temperature for at least a few hours before cooking.
- Grill over very hot oak charcoal for about 3 to 5 minutes on each side.
- Stand the steak upright on its bone on the grill for a few minutes to warm the core.
- Remove from heat, season generously with sea salt, pepper, and olive oil, let rest for 5 minutes, then slice.
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Practical notes before you go
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