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INGREDIENTS FOR 6
6 T-bone beef steaks sliced 3-4cm thick
salt & pepper
The secret of the 'fiorentina' lies in choosing the right meat, the right cut and of course the right length of cooking time. It is very simple to make: just lay it on a barbecue grill with absolutely no dressing and cook it without burning for 5 minutes taking care not to puncture the meat. Turn it, salt the cooked part, then cook the other side for 5 minutes and salt it when cooked. Lastly, stand it on its end and cook it for a further 3 minutes then serve.
The 'fiorentina' steak must be well browned outside and rare inside. Serve with a sprinkling of freshly ground black pepper.
Source: www.firenzeturismo.it
6 T-bone beef steaks sliced 3-4cm thick
salt & pepper
The secret of the 'fiorentina' lies in choosing the right meat, the right cut and of course the right length of cooking time. It is very simple to make: just lay it on a barbecue grill with absolutely no dressing and cook it without burning for 5 minutes taking care not to puncture the meat. Turn it, salt the cooked part, then cook the other side for 5 minutes and salt it when cooked. Lastly, stand it on its end and cook it for a further 3 minutes then serve.
The 'fiorentina' steak must be well browned outside and rare inside. Serve with a sprinkling of freshly ground black pepper.
Source: www.firenzeturismo.it
