The incomparable Florentine Steak. This steak can be as thick as two big porterhouse steaks stacked together and weight as much as 6 pounds! This classic T bone steak is famous everywhere in Italy. It originated in Florence (Tuscany) centuries ago, and it has conquered meat grilling lovers not just for its size but mostly for its unique tenderness and taste.
4lbt-bone steakor heavier, bone in - check out notes for the characteristics of the steak
fine saltto taste
coarse saltto taste
Instructions
Burn down a hard wood like oak until you have red hot coals.
Place a large grill about 4 inches above a bed of coals. Warm the grill for a few minutes. Cook the steak in 3 phases:
Side A - add fine salt, coarse salt and cook for about 4 minutes.
fine salt, coarse salt, 4 lb t-bone steak
Side B- add fine salt, coarse salt and cook for about 4 minutes.
Vertical (sitting on the bone) - Cook for about 4 minutes.
Add a drizzle of olive oil, a bit more salt and serve!
Video
Notes
This is the preparation for serving the steak 'rare' as it is traditionally served in Italy. We recommend using a fireplace if you’ve got one!Choosing the Steak
breed: chianina (or angus)
age: butchered at 12-24 months
weight: at least 4 pounds
aged: 4-6 weeks
thickness: about 2" (5 cm)
Wood for Fireplace?Use a hard wood like oak.Salt FlakesSalt flakes are perfect for this steak. We recommend flakes over coarse salt if you can find it.