The real Florentine-style T-bone steak is taken from a loin of Chianina race beef: it has a T-bone in the middle, tenderloin on one side and sirloin on the other side and it is at least 4 cm thick. It must be kept hanging for a few days in a cool place, but it must be at room temperature when cooked.
- 1 T-bone steak of at least 800 grs with tenderloin and sirloin
- olive oil
- Preheat the grill, then place the unseasoned meat on it: the steak must be turned round only once and must be cooked 4-6 minutes on each side (according to its thickness).
- Salt and pepper must be added only on the cooked side. The secret resides in a fast cooking, so meat is well browned outside, soft and succulent inside.
- You can then add a drizzle of olive oil at the end.