In Tuscany people have mastered the art of cooking a 2 fingers high t-bone steak.
And it might seem simple, but it is not.
Here’s a guide to get the best of your meat and a quick recipe of a sauce to impress your friends and prepare a real Florentine Steak.
Ingredients for 2 servings:
1.5 Kg. T-Bone Veal (In a single piece)
Salt and Pepper
1 Garlic Clove
30 gr. Rosemary
Ingredients for the mushroom sauce:
200 gr. Cream
100 gr. Champignon Mushrooms
1 tsp. Green Whole Pepper
The process of the perfect steak:
Go to your local butcher and ask him a 1.5kg T-Bone, and ask him to give you the most matured meat. The meat that has matured the most is softer and more tender due to its own enzymes which, by working, give the meat a deeper and richer flavor.
At this point, store your meat in the fridge and let sit for 2 days.
2 days later you need to take out the meat from the fridge at least 2 hours before you want to cook it to allow it to reach room temperature and cook in the right mode.
Crush a garlic clove and prepare a rub, adding salt, pepper and the rosemary, then dry the meat with a paper tissue and rub the garlic and salt mix on the meat, massaging well.
Cook over low fire on a grill. Meat should reach 52/53 °C at the heart to be rare.
At 54°C you’ll get a medium steak and at 55°C and up you’ll get a well done steak.
Don’t forget to turn the steak on the fire to get a crisp roasted outside.
When the meat is ready, let the steak rest 5 minutes before eating it, it will become even better!
For the mushroom sauce:
Peel trim off the stem of the champignon mushrooms and pour 20 gr. Olive oil in a skillet. Roast a spoon of green pepper grains, then add the mushrooms.
Cook until the mushrooms will start to soften, then add the cream.
Season with salt and pepper and simmer until the cream thickens.
Serve on the meat.
VIDEO FLORENTINE STEAK (BISTECCA ALLA FIORENTINA) RECIPE
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