The Florentine steak is an icon of Tuscan cuisine, loved for its simplicity and robust flavor. The preparation begins with the choice of a high quality cut of beef, preferably a Chianina Florentine, a typical breed of beef from the region. The steak, cut at least 4-5 centimeters thick, is left at room temperature to reach room temperature before cooking. Once ready, it is generously salted on both sides with coarse salt and peppered with freshly ground black pepper. The steak is then cooked on a very hot grill or embers, preferably wood-fired, to obtain perfect cooking: crispy outside and juicy, rosy inside. Traditionally, steak is cooked rare or rare, but can be adjusted to the diner's cooking preferences. Once cooked, the steak is left to rest for a few minutes before being sliced and served. It is important to cut it transversally to ensure perfect distribution of the juice and preserve the softness of the meat. The Florentine steak is often accompanied by simple side dishes such as cannellini beans or mixed salad and a good glass of Tuscan red wine, such as Chianti Classico.

Ingredients for one portion: Beef steak (about 800g), Coarse salt, Freshly ground black pepper.

Allergens: None.

Calories: Approximately 800-1000 calories per serving (approximate value, depends on the size and cut of the steak).

Preparation time: Approximately 10-15 minutes (considering cooking only).