Florentine Steak
Ingredients
- 1,500 gBeef rib (at least 4cm thick)
- 30 mlExtra virgin olive oil (for finishing)
- 2 pinchFleur de sel
- 1 tspBlack peppercorns (coarsely crushed)
- 2 pcRosemary (for aroma)
- 1,500 gChianina T-bone steak (patted dry and at room temperature)
Method
A dark, crunchy crust hiding a red, melting heart. The bone brings that deep matured meat flavor, simply awakened by crushed pepper and a drizzle of olive oil.
- 1
Take the Chianina T-bone and the beef rib out of the fridge at least 2 hours before. The meat should be warm to the touch so the heat penetrates to the core without burning the outside. Pat them dry with a dry cloth.
- 2
Prepare a very hot charcoal fire or a scorching grill. Place the T-bone and the rib without fat. Let a crust form for 5 to 6 minutes per side until a solid brown Maillard reaction occurs. The meat should grill, not boil.
- 3
Stand the meat pieces vertically on the bone for 5 minutes. The heat rises through the T-bone and finishes cooking the core while keeping the juices inside.
- 4
Let rest for 10 minutes on a warm board. Then slice along the bone, then into wide strips. Drizzle with olive oil, sprinkle with fleur de sel, crushed pepper, and garnish with rosemary.
Frequently asked questions
How do you get this dish right?
- Never salt before cooking, it draws out the blood and prevents the crust from forming.
- The bone should be hot to the touch at the end of cooking, indicating heat has circulated properly.
How long does this dish keep?
Eat immediately. Leftovers can be served cold in thin slices with arugula.
