Florentine steak: features and rules for cooking the product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many Italian dishes have long earned worldwide recognition. And these include not only pasta, lasagna or pizza. For several centuries, the famous Florentine steak has been very popular all over the world. It is considered the pinnacle of culinary arts. To be convinced of this, you should find out the rules and individual characteristics of its preparation.

Classic

Italy is a country where meat dishes have long been given special attention. Florentine steak was first cooked by local chefs in the 18th century. In fact, it is a piece of beef weighing from 1.5 to 2 kilograms, fried on coals. This is the main feature of this product. In addition, it is customary to cook it using a minimum amount of spices. This allows you to preserve the aroma of the meat itself, which makes the product even more attractive. To prepare such a steak, the following ingredients are usually used: meat on the bone weighing 2 kilograms and at least 5 centimeters thick, a little freshly ground pepper, olive oil, a couple of sprigs of rosemary, s alt(required coarse grinding) and 2 lemons.

The dish is prepared as follows:

1. First you need to prepare the grill. The coals in it should be red-hot.
2. Place the meat on the grill and, after brushing it with oil, fry it for 5 minutes on each side. In this case, the product must be constantly turned over.
3. Boil the meat again, sprinkle with s alt and pepper.

The result is a real Florentine steak. Inside it is soft and juicy, and on the outside it is fried and even slightly burnt.

Interesting to know

Florentine steak got its name for a reason. Historians put forward several versions regarding its origin. The main feature of this dish is related to the main ingredient that is used to prepare it. As you know, Tuscany is the birthplace of steaks in Italy. It is here that a special breed of bull-calves is grown, the meat of which is commonly called "chianina". These prehistoric animals have been known to mankind for more than 2 thousand years. At first, people used them as an ideal sacrifice to the gods. Later, people began to revere them for very tasty meat. In addition, from the skins of these bulls with perfect snow-white wool, festive robes were sewn for triumphal processions. The dish itself bears the name of the capital of Tuscany. After all, it was here, in Florence, during the reign of representatives of the Medici family, on one of the holidays, chianina was fried at the stake and distributed to everyone. Another feature of the famous steak is the butchering of the carcass. During cutting fora piece of sirloin is specially cut out of it. This is done in such a way that the T-shaped bone is exactly in the middle of the workpiece. Finally, you should pay attention to the quality of the meat itself. For slaughter, as a rule, gobies are taken no older than two years. Their sirloin flesh does not have streaks of fat. After processing, the meat is tender, juicy and very tasty.

Basic rules

To achieve the desired result, you need to know in advance how to cook a steak. Here it is very important to solve the issue of technology. So, Americans, for example, make marbled beef steak. In Europe, only sirloin meat is used to prepare such a dish.

Before you start working, you need to learn a few important rules:

1. Steak is never fresh meat. Previously, it should rest for at least 2-3 weeks.
2. Carcass cutting deserves special attention. For an Italian steak, you will need a piece of meat on a bone from a sirloin hip. After cutting, the product should lie down on the table for 30 minutes.
3. For this method of processing, meat should never be marinated. Everything should be natural.
4. The product should not be washed. It is desirable that it be as dry as possible.
5. For frying on the grill, you need to use coals from firewood, which smoke the least. These are hardwood trees such as oak.
6. Temperature treatment should be done in three stages. First you need a lot of heat. A little later, a piece needs to be movedfor 3-5 minutes in the temperate zone. In conclusion, the steak is fried, "standing on the bone." In general, processing time is no more than 20 minutes.

All these tips will help you learn how to cook a steak. Only then will the product turn out the way the Florentine masters make it.

Home cooking secrets

If you wish, you can also cook a delicious Florentine steak in home cooking. This will require the following components: a piece of the front part of the beef fillet (with a rib) weighing 1.5 kilograms, a little coarse s alt and 50 grams of olive oil.

The cooking process takes place in several stages:

1. First, the meat must be taken out of the refrigerator and let it lie on the desktop for at least 3 hours. This will be enough time for it to become almost room temperature.
2. Fry the selected piece in a pan (one minute on each side) in heated olive oil. In this case, the meat should only slightly change color.
3. Place the prepared product on the wire rack and send it to the oven preheated to 200 degrees for 10 minutes.
4. After that, the product should be immediately placed on a grill pan, previously sprinkled with coarse s alt. Processing from all sides.
5. Put the finished meat on a dish and let it lie down for 5 minutes.

Only after that, the steak can be cut into portions with a sharp knife, and then served with bread and red wine.

Young beef steak

Forfrying is best to use young meat. So you can guarantee that as a result the dish will definitely turn out juicy and soft. In addition, it is unlikely that someone will install a barbecue in the apartment. And not everyone has the opportunity to purchase, for example, a rare chianina for our country. Therefore, it is worth carefully studying the method of how to cook veal steak in a pan. You will need a minimum set of products: veal carcass tenderloin, s alt, spices and vegetable oil.

The essence of the method is extremely simple:

1. First, meat at room temperature must be cut into portions. Their thickness should be about 6 centimeters.
2. Each piece is slightly flattened, beating it with the palm of your hand.
3. Coat the meat on all sides with oil and sprinkle with spices.
4. Fry in a preheated dry pan for a couple of minutes on each side.
5. Final processing should be carried out in an oven preheated to 140 degrees. This will take at least 15 minutes.
6. Remove the finished product from the oven and transfer to a plate. After that, it must be s alted, and then covered with foil and left in this position for 10 minutes.

The result is an amazing steak that tastes like standard cooking.