Florentine T-Bone Steak

Florentine T-Bone Steak


Two 1 lb 5 oz (600 grams) T-bone steaks

Extra virgin olive oil, for drizzling

Salt and pepper


Note: For those who wish to serve authentic Florentine T-bone steaks they should follow the rules of the Articles of Association of the Florentine T-bone Steak Academy, founded in 1991 by representatives of the Florentine Butchers’ Association.

For over 200 years, a Florentine steak has been defined as a T-bone steak cut from a chianina calf and hung for 5-6 days.

The steak must be cut from the loin through the fillet and sirloin with the T-bone in the middle.

The meat must be 3/4 – 1 and 1/4 inches (2-3 cm) thick and weigh 1 lb 5 oz – 1 and 3/4 lbs (600-800 grams).

It must be cooked for 5 minutes on each side without seasoning over hot charcoal, preferably oak charcoal, about 8 inches (20 cm) above the embers.

The steak must be turned once only with a spatula and seasoned only when cooked.

The meat should be brown on the outside and slightly rare inside.

To serve, lightly drizzle a warm serving dish with olive oil and arrange the seasoned steaks on it. Serves 4.


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