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 least 30 minutes before cooking to bring it to room temperature. This ensures even, rare cooking throughout.
2. Prepare live coals (from oak or olive wood if possible) and bring them to high temperature until covered with a light patina of white ash.
3. Pat the steak dry with paper towels and season generously with coarse sea salt on both sides. Do not add pepper yet—it will burn.
4. Place the steak directly on the grill grate over the coals. Cook for 4-5 minutes per side for rare (internal temperature 45-50°C).
5. Flip the steak only once using tongs (never a fork, as it pierces the meat). Check that a caramelized crust is forming.
6. When cooked, transfer the steak to a plate and finish with freshly ground black pepper, raw extra virgin olive oil, and fresh lemon juice.
7. Let the steak rest for 3 minutes before serving so the juices redistribute evenly. Garnish with fresh rosemary sprigs.