The Florentine is a second dish for true carnivores, and while it appears to be very simple to prepare, you are often concerned about the degree of cooking… will it be cooked? Will it still be uncooked?
Here’s a recipe for medium-rare cooking that you can’t go wrong with! And if you want it more cooked, just add a few minutes in the oven and you’re done! If you enjoy rustic meat-based main courses, we recommend the roast veal: it’s delicious!
- FLORENTINE BEEF 1,5 kg
- EXTRA VIRGIN OLIVE OIL (EVO) 4 tablespoons
- SALE GROSSO q.b.
- First, remove the meat from the refrigerator at least an hour before cooking so that it can return to room temperature and the cooking can be more evenly distributed.
- Heat a generous amount of extra virgin olive oil in a pan, preferably cast iron, to ensure that the heat spreads quickly and directly.
- Seal the meat on all sides with the steak. It will be well sealed when the color changes evenly.
- At this point, place the steak on a grill placed in a pan and bake it for about 10 minutes at 200 ° C.
- Meanwhile, heat a cast iron grill over high heat and season with coarse salt.
- Remove the steak from the oven and grill it to get a nice grill on the surface.
- Allow the meat to rest for 5 minutes before cutting and serving.
- Scallop the meat and serve with a drizzle of raw extra virgin olive oil and a pinch of salt, or use maldon salt flakes if you prefer.
Amount Per ServingCalories 76Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 33mgCarbohydrates 1gFiber 0gSugar 1gProtein 6g