Beefsteak Florentine
2 servings
40 minutes
Florentine steak is a true embodiment of Tuscan gastronomy, impressing with its simplicity and expressive flavor. Historically, this dish was favored among Florentine nobility and shepherds as it highlights the natural aroma of quality meat. Juicy beef soaked in olive oil and sweet paprika develops an appetizing crust over fire and is then perfected in the oven. Roasted garlic reveals its soft and sweet essence, while thyme and lemon zest in creamy sauce add fresh zestiness. When served, the meat is drizzled with lemon juice, enhancing its flavor even more. This steak pairs perfectly with red wine and fresh vegetables, leaving a lasting and rich gastronomic impression.
1
Rub the meat with a mixture of olive oil and paprika, let it marinate for 30 minutes.
- Olive oil: 2 tablespoons
- Sweet paprika: 1 teaspoon
- Beef: 400 g
2
Salt the prepared meat and fry it on high heat on both sides until golden brown.
- Salt: to taste
- Beef: 400 g
3
Transfer the roasted meat to a baking tray, place three to four cloves of peeled garlic next to it, and put it in an oven preheated to 160–180 degrees. Bake for 25–30 minutes or longer until fully cooked.
- Beef: 400 g
- Garlic: 4 cloves
4
Roast garlic in the oven for 20 minutes, take it out before the meat. Place on a plate and let it cool.
- Garlic: 4 cloves
5
While the meat is cooking, make the sauce: mix softened butter with thyme and one teaspoon of lemon zest. Add chopped roasted garlic and mix well. Store the finished sauce in the refrigerator.
- Butter: 40 g
- Fresh thyme: 20 g
- Lemon zest: 1 teaspoon
- Garlic: 4 cloves
6
Remove the cooked meat from the oven, cover with foil, and let it rest for 10 minutes.
7
When serving, drizzle the meat with lemon juice and top with sauce.
- Lemon juice: 3 teaspoons
- Butter: 40 g