Let's start with the (almost) official definition of the cut: a beef steak , cut 3-4 fingers high in the loin and cooked rare on the grill. The Florentine comes from the Loin. The loin is the rear part where the T-shaped bone separates the fillet and the sirloin, because the front part is used to obtain the classic ribs with the larger, curved bone.
Weight: the optimal one, for cooks and faithful, is between 1.3 and 2 kg . The maturation cannot be less than ten days . Our Florentine steaks have a maturation of about 40 days, obtained in special climate-controlled cells.
COOKING.
First, the meat must be removed from the fridge at least three hours before use and dabbed with absorbent paper to eliminate surface moisture, which risks creating a boiled effect as soon as cooking begins. For those who have terraces, gardens, any outdoor space, there is the option of using a grill - more or less serious - knowing that the best results are obtained when using only oak or olive coals . For those who live in an apartment building, it is necessary to adopt a different technique: low cast iron pan, griddle grill. The important thing is to bring the utensil to a very high temperature to immediately create the Maillard reaction , which forms the delicious external crust and gives the typical aroma of roasted meat.
Cooking times? Usually 5 to 6 minutes per side depending on the thickness of the meat which should be between 3 and 5 cm. Once placed, the steak should not be moved for fear that it will stick to the plate. After a few minutes, lifting a flap and seeing the classic brown/tawny color you will know when it is time to change sides. The meat should be turned only once and without using a fork which could pierce the steak and cause the juices to escape. Once cooked on both sides, the steak should be placed vertically, placing the bone in the pan for another 5 minutes so that the cooking is even, reaching the heart of the meat. The times described above are for rare cooking , if you prefer medium cooking, increase by a couple of minutes per side.
For those who are precise and have a probe thermometer, the core temperature will be 55 degrees for rare, 62-65 for medium, and 75 for well done.
WHAT'S NEXT?
Once cooked, wrap the meat in aluminum foil and let it rest: the muscle fibers contracted by cooking, relax again and the juices distribute evenly throughout the steak. After 4-5 minutes, place it on a hot plate , so as to contain and slow down the cooling of the meat.
ENJOY YOUR MEAL!
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