Beefsteak Florentine style

Beefsteak Florentine style Copyright All rights reserved © By itravelinitaly.com travelers from Italy Photo by Baldassarri Giuseppe
Beefsteak Florentine style Copyright All rights reserved © By itravelinitaly.com 
travelers from Italy Photo by Baldassarri Giuseppe


Locarion; Piazza di San Lorenzo, 9, 50123 Firenze FI, Tuscany, Italy. The origins of the Florentine steak are lost in the mists of time, a story almost as old as the city from which it takes its name, a story linked to the Medici family who ruled Florence and Tuscany between the fifteenth and eighteenth centuries. At that time, in fact, it was the custom of the Lords to light large bonfires in the Florentine squares in honor of San Lorenzo, the cheering people poured into the streets waiting to watch the spectacle of falling stars, they gathered around huge smoking braziers drinking wine and delighting the palate with succulent veal flesh that the Florentine Lords offered to the people. Some English merchants present at the festivities found this meat particularly good, which they began to ask again, shouting loudly: Beef Steak !! Hence the term Bistecca ... Florentine style, yes because this dish is a love story for Florence, a tradition that its inhabitants proudly boast, an authentic Tuscan gastronomic excellence. Ingredients 1.5 kg approx. Chianina beef loin salt Olive oil, butternut Preparation Put the steak without seasoning on a rack of red-hot wire, where the coals that feed the fire have made a little ash. The heat given off will heat the meat even on two sides in just a few minutes. Absolutely avoid the use of plates, gas grills, electric, with refractory stone and the like. The meat must initially be placed very close to the coals so that a crust can form and the juice does not come out. Subsequently, after the first minute of cooking it must be placed on a more gentle fire. The steak should only be turned once and cook for 3 to 5 minutes on each side. As soon as cooked, you can add the salt and want to serve it with a drizzle of olive oil, or a knob of butter on top.


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