Florentine Steak

La storia di questo piatto

She is the queen of Tuscany, born from ancient Chianina cattle grazing under the cypress-lined skies of the Val di Chiana — a sovereign cut that carries centuries of Florentine pride in every fiber, celebrated since the Medici feasts and still untouched by compromise.

Ingredienti

• 800 g Chianina Porterhouse Steak
• 10 g Coarse Sea Salt
• 2 g Freshly Ground Black Pepper
• 4 tablespoons Tuscan Extra Virgin Olive Oil
• 1 piece Fresh Lemon
• 2 sprigs Fresh Rosemary

Preparazione

1. Remove the steak from the refrigerator at 4°C and place it on a work surface at room temperature for exactly 30 minutes. This tempering phase is fundamental to ensure even cooking from the exterior toward the interior, avoiding the thermal gradients that would cause an undercooked zone beneath a burnt crust — by the end of this resting period, the meat will have reached approximately 18–20°C, the ideal condition for the grill.
2. Prepare a bed of live coals using preferably oak or olive wood, igniting the fire well in advance to achieve the proper coal bed. Bring the coals to a very high and intense heat until they are completely covered by a uniform coating of white ash (an indicator of radiant temperature around 300–350°C) — this process requires approximately 15 minutes and should produce heat perceptible at a distance of 15–20 cm from the grill grate.
3. Pat the steak completely dry with paper towels on both sides, removing every trace of surface moisture to promote the formation of the Maillard crust. Sprinkle generously with coarse sea salt (2–3 grams per side depending on the cut) across the entire surface, creating an even distribution — black pepper should not be added yet since its combustion at such elevated temperatures would develop bitter and acrid notes.
4. Position the steak on the grill over the live fire, directly above the coals, and cook for 4–5 minutes without moving it. Observe the formation of a deep brown and caramelized crust (an indicator that the Maillard reaction is complete) and listen to the characteristic crackling of the meat releasing steam — rare doneness is achieved when the internal temperature reaches 45–50°C, verifiable with a kitchen thermometer inserted into the thickest point.
5. Using a flat-tipped tongs tool (never a fork, which would pierce the muscle tissue causing the loss of juices), flip the steak with a single decisive movement and position it in the zone with coals that are slightly less intense. Cook for an additional 4–5 minutes, observing the formation of a uniformly dark caramelized crust on this second side — the intense aroma of caramel and smoked meat and the firmer consistency to the touch indicate that the desired level of doneness has been reached.
6. Transfer the steak to a plate that has been preheated to room temperature, away from the direct heat source. Season immediately with freshly ground black pepper from a mill (medium grind), distributing it evenly on both sides — additionally drizzle a thin stream of raw extra virgin olive oil (10–15 ml) and add a few drops of fresh lemon juice to enhance the aromas and balance the richness of the meat.
7. Allow the steak to rest for exactly 3 minutes covered with a dome or aluminum foil, permitting the juices concentrated in the center to redistribute evenly throughout the muscle fibers via osmosis and capillary action — this phase is essential to retain the juices during slicing and consumption, and the intense aroma that will emerge after resting will indicate that the meat's biochemical relaxation processes are complete. Garnish with sprigs of fresh rosemary charred at the moment to add olfactory complexity.