| Difficulty: */***** |
Servings: 4 people |
Time: 10 min. |
Ingredients: |
- 1.200 a 1.500 gr T-bone steak - Extra-virgin olive oil - Salt and pepper |
| Preparation: |
|
The Florentine steak is prepared with a T-bone steak, with both filet and sirloin, and is about two or three fingers thick. It should be cooked over a brisk heat, which makes the meat soft inside but colourful outside; In addition, the real Florentine steak should be grilled on charcoal. BASIC RULES: - Do not add salt to raw meat long prior cooking: it would loose blood. - Don't put the meat over the fire until it has reached room temperature (so remove it from refrigerator at least 2 hours before). - Use only charcoal grill and barbecue! (the result will be better than a griddle or electric grid). - Turn the meat only once. 1) Heat well the grill with enough charcoal; the fire must be vivid, but without flame. 2) Put the meat on fire without seasoning. Cook for about 5/8 minutes per side until the crust is fairly brown and roasted. 3) Remove from heat and dip the meat on both sides in a plate in which you have poured extra-virgin olive oil generously seasoned with salt and pepper. Bring to table and serve. |
| Side Dish: |
| lettuce, potatoes, beans with a dash of olive oil. |