Florentine T-bone steak: let’s cook it together!
Florentine T-bone steak: all you need to know to cook it at home!
FIORENTINA BEEF STEAK
- 1200 gr Chianina beef steak
- qb Salt
- qb 100% Italian extra virgin olive oil Il Casolare Fruttato Intenso
- 200 gr Fresh spinach leaves
- 1 Garlic
- qb extra virgin olive oil Il Casolare
- Sprinkle some Il Casolare Fruttato Intenso on the steak
- Gently massage the meat for at least 5 minutes on both sides
- Let the meat rest for 10 minutes at room temperature
- Put your pan on high heat, get it sizzling hot and start cooking your steak; while cooking, do not press or poke holes in the meat.
- Make sure the meat has evenly browned and flip it over
- When the other side has also browned take the steak off the heat and put it on a wooden cutting board
- Carve out the strip and tenderloin.
- Sauté the garlic clove in Il Casolare Grezzo Naturale.
- Add the spinach and let it wilt.
- Add salt to taste.
- Once cooked, pat the spinach dry
- Arrange the spinach at the center of a warm dish and season it with Il Casolare Grezzo Naturale Farchioni.
- Place the meat on top of the spinach
- Season with a drizzle of Il Casolare Fruttato Intenso Farchioni
- Add salt to taste and serve.
1) The Fiorentina steak should be cooked when at room temperatureJust like any other steak, Fiorentina should never be cooked when fresh from the fridge. Remember to take it out of the refrigerator and wait for it to reach room temperature: if the Fiorentina is cold at the time of cooking, the temperature of the pan will drop too fast and the meat will not cook properly.
2) The pan/skillet should be sizzling hotAlways get your pan very hot before starting your Fiorentina: this will "caramelize" the surface of the meat by forming a delicious crisp protective coating that will prevent the loss of juices and keep your steak soft and moist.
3) If you have a skillet, use itIn order to cook your steak choose a non-stick pan, a cast-iron plate, or - the best solution - an iron skillet, which will transfer heat to the meat quickly and evenly, caramelizing it to perfection, and keeping a constant cooking temperature.
4) Do not "torture" the meat.While cooking a Fiorentina you need to resist the temptation of moving it around, flipping it continuously or poking holes in it with your fork: this will damage the steak’s coating and cause the release of all the precious juices sealed inside the meat, which are essential to keep your Fiorentina crisp on the outside and tender and juicy on the inside.
We advise you to flip the meat only once during cooking, not to poke holes in it and, above all, not to press it down.
5) Add salt only when doneThe Fiorentina should be salted only when it’s done. Why? Because sodium chloride dissolves protein in the meat and draws water to the surface. This would give your meat a “steamed” rather than a seared feel.
6) Pay attention to condimentsThe Fiorentina is perfect as it is: the only ingredient you need to add is the extra virgin olive oil Il Casolare Fruttato Intenso Farchioni, obtained from a range of Italian olives whose characteristic is to leave the oil’s dark green color, intense aroma and decidedly fruity flavor unchanged over time.
This highly structured oil, ideal for those who love strong flavors, is an actual ingredient of the Fiorentina recipe. The Fiorentina should be accompanied by sautéed spinach with a drizzle of Il Casolare Grezzo Naturale Farchioni, an extra virgin olive oil whose balanced taste will enhance the flavor of spinach without hiding it.