florentine beef steak at florence restaurant La Maremma
of Ristorante La Maremma Firenze,
The Florentine steak is a specialty of the Tuscan cuisine
The history of the Florentine steak is as old as the city which takes its name, and if they lose track back in time. However, his tradition, his celebrity and his name can be traced back to the celebration of the feast of San Lorenzo and the Medici family. At San Lorenzo, August 10, the city was illuminated in the light of huge bonfires, where were roasted large quantities of veal which were then distributed to the population.
Florence at the time of the Medici was an important crossroads where you could meet travelers from a little 'from all over the world and so it is said that at a San Lorenzo were present at the celebrations some English knights who were offered the roasted meat on the fires. They called it beef steaks in their own language referring to the type of meat they were eating. From here a translation adapted to the current language created the word steak that has survived to this day.
An alternative version goes back to the English, present in 800 in Florence, who have left their mark in the Tuscan kitchen. They were wealthy people, who could also afford valuable cuts of meat such as beef steaks, in fact, but also as the roast beef, however, also present in the Florentine cuisine.
All the recipes that seem simple, turn out unexpected difficulties in carrying them out, so be careful.
Whether Chianina, and Holstein Scottona the important thing is that it is good, well-matured, at least 3 fingers high and blood. Cut from the loin at the ribs, it makes its way with a knife and then a few well-aimed blow of the cleaver. And here it is 1.5 kg or more of the exquisite Florentine. Ideally, leave it out of the fridge in the morning to eat dinner so 'that they get to room temperature even at' internal, then turn on the grill or grill and cook according to the height from 4 to 7 minutes per side, and she reaches to warm rearing standing on the bone.
Be careful when you turn on the grid, no forks, the meat should never be pierced.
when you put the salt?
certainly not before cooking, salt or table salt, good question. personally I do like this:
Cook on one side, then turn the steak and put on the already cooked pepper that is absorbed well when cooked cut it along the bone and then into thick slices and add salt and even a pinch of pepper on the cut, where red is beautiful to understand each other.
and then the oil, preferably new, very Tuscan, or maybe Reggello Montepulciano.
Then we open a nice Tuscan red wine to taste, certainly a nice Brunello di Montalcino would be perfect.
side dish of white beans.
In conclusion, the Florentine steak is one of those things that should be eaten at the restaurant, but if you really want to do at home I recommend you do as mentioned above.
enjoy your meal
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: t-bone florentine beef steak
136 calories, 0 grams_fat
for 4 people:
2 t-bone steak 1,2 kg each
olio extravergine di oliva- tuscan olive oil