Secondi. Autore e Copyright Marco Ramerini
Secondi. Autore e Copyright Marco Ramerini

Florentine steak

Questo post è disponibile anche in: Italian

The Florentine steak recipe is a typical Tuscan dish famous all over the world, you cannot come to Florence without having tasted it at least once.

The Florentine steak is that part of meat consisting of the rib of veal, possibly Chianino, cut into the loin with fillet and sirloin, with the bone in the middle which gives it the characteristic “T” shape.

However, it is not so easy to prepare it, there are some fundamental rules regarding cooking and the type of meat to use.

The Florentine steak must be cooked strictly on the wire rack or on the embers.

It is important to prepare the embers in time so that it is homogeneous, the meat must rest for two hours at temperature before proceeding to cooking.

The steak must not be flavored before cooking and not even marinated with oil and flavorings.

For grilling, the weight of the meat must range between 600 or 800 grams and must be 4 cm thick.
The meat will be cooked 6-7 minutes per side without ever piercing the meat, then 1 or 2 minutes on the bone.

The steak must be rare on the inside and well cooked on the outside, just before serving, seasoned with salt, pepper and extra virgin olive oil.


  • 1 veal loin steak on the bone, 800 grams, 2 fingers high
  • Salt to taste.
  • pepper to taste
  • extra virgin olive oil to taste
  • aluminum paper


Start removing the steak from the fridge at least two hours before cooking.
Then, prepare the embers, using small woods or bagged charcoal available in any supermarket.

When the embers have formed, place the grill at a height of not less than 15 cm. and wait for it to warm up.

Now that the heat is strong, but without flames, you can gently place the steak on top of the grill.

Therefore You will never have to pierce the meat because you will release all the gastric juices compromising its softness.

Cook the steak on one side for 6/7 minutes ( rare cooking), until it comes off the grill, turn and then do the same on the other side.

Once cooked, remove the meat from the grill and wrap it in aluminum foil, sealing it for a few minutes.

Thus, the gastric juices can be evenly distributed over all the meat, making it softer.

Now you can remove the aluminum foil, lay the meat on a cutting board, season it with salt and pepper on both sides, cut it into pieces and serve with good extra virgin olive oil.


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