{"id":4277,"date":"2018-12-01T18:27:20","date_gmt":"2018-12-01T17:27:20","guid":{"rendered":"https:\/\/www.cortonaweb.net\/recipe\/bistecca-fiorentina\/"},"modified":"2019-02-05T18:29:19","modified_gmt":"2019-02-05T17:29:19","slug":"florentine-style-steak","status":"publish","type":"recipe","link":"https:\/\/www.cortonaweb.net\/en\/recipe\/florentine-style-steak\/","title":{"rendered":"Florentine-style steak"},"content":{"rendered":"
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.<\/p>\n","protected":false},"featured_media":4167,"menu_order":100,"template":"","recipe-categories":[344],"class_list":["post-4277","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-categories-main-courses"],"yoast_head":"\n