Florentine steak
The Florentine steak has deep roots in the Tuscan tradition and represents a celebration of the natural and authentic taste of meat. It is prepared with very high quality cuts of meat, in particular from Chianina and sometimes Maremmana cattle, two prized breeds bred in Tuscany and central Italy.
Chianina is one of the oldest cattle breeds in the world, known for its tasty, tender and lean meat. These animals are raised using traditional methods, left to graze outdoors and fed a natural diet, which contributes to obtaining exceptional quality meat.
Ways of cooking Fiorentina
Cooking the Florentine steak is simple but requires precision to best enhance the meat. Here are the fundamental steps to prepare it respecting tradition:
Grilled cooking: the most traditional and appreciated method is on the grill, over hot coals. It is important to use a grill that allows the meat to remain suspended above the embers, avoiding direct contact with the flame, so as not to burn the outside.
High heat: the steak is cooked over high heat to form a golden crust on the outside, sealing in the juices and keeping the inside tender and juicy. We recommend cooking for about 5 minutes per side, without ever piercing it, to prevent the juices from escaping.
"Standing" on the bone: after cooking on both sides, finish by placing the steak "standing" on the bone for another 5 minutes. This step allows the inside to be cooked better, heating the bone and making the temperature uniform without drying the meat.
Rare cooking: the Florentine steak must remain rare inside (internal temperature around 50-52°C) to maintain the natural flavor of the meat. If you prefer longer cooking, you risk losing the characteristic tenderness of the steak.
Service and Condiments
The Florentine steak is served with few condiments so as not to cover the authentic flavor of the meat. After cooking, simply add coarse salt, a drizzle of Tuscan extra virgin olive oil, and, to taste, a sprinkling of fresh pepper or a sprig of rosemary. The dish is completed with simple side dishes such as cannellini beans, roasted potatoes or a fresh salad.
Origin of the Meat
The meat used for the Florentine steak comes mainly from the Chianina breed, raised in the Val di Chiana, between the provinces of Arezzo and Siena. The farms follow rigorous rules to ensure the high quality of the meat, maintaining a short supply chain that enhances local traditions.
The Chianina breed, with its imposing structure and meat rich in flavour, is ideal for the Florentine thanks to the its compact consistency and unmistakable taste.
Pairings
The Florentine steak is perfect with a glass of full-bodied Tuscan red wine, such as Chianti Classico, Brunello di Montalcino or Nobile di Montepulciano. These wines, with their intensity and complexity, enhance the strong flavor of the meat and complete the tasting experience, making the Florentine steak an unforgettable dish that embodies the essence of Tuscan cuisine.