Fiorentino steak on a wood grill (Tuscan Chianina)

For grilling, we use wood that does not produce smoky notes (oak and olive). The coals for roasting should be red-hot to quickly seal the juicy tenderness of the meat with an appetizing crust.

The meat of the Fiorentino steak has a delicate taste and bouquet, so it should be prepared in a way that preserves and highlights these qualities. We do not marinate, salt, or use spices before cooking the meat. If the meat is salted before frying, it will dry out; if oiled before or during frying, the taste will be 'greasy' and unpleasant.

«bistecca fiorentina» is blood meat with two degrees of doneness: «al sangue» - red, juicy, hot and «molto al sangue» - practically raw in the center. When grilling, flip the piece once, cooking for 3-6 minutes on each side. As a result, the steak should be crispy on the outside, even slightly charred, but tender, juicy meat with blood should remain inside.

The dish is sprinkled with olive oil in the plate before consumption. They eat steak without a side, with bread, drinking red wine. This is very Italian!