2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The history of steak Fiorentino - Florentine steak originates in northern Europe, far from Florence. Anglo-Saxon tribes often feasted on roasted and raw meat.
The famous Florentine steak appeared in Tuscany in the 16th century, when Italy became a favorite place of the European intelligentsia.
The feast of San Lorenzo, held in Florence in August, was a favorite of Cosimo Medici, the ruler of Florence. His favorite soon became the Florentine steak, which was prepared the way the Anglo-Saxons cooked pieces of meat.
Cow meat raised in the Kiana Valley is used to make real Fiorentino steak. The fillet from the part around the animal's waist is used for the steak.
The piece of meat that is used to prepare steak Fiorentino, is seven centimeters thick and weighs about a pound and a half.
To prepare Fiorentino steak, the meat must be prepared in advance. The meat and bone of the steak are rubbed with garlic cloves.
Sprinkle the meat with salt and pepper. Leave for an hour in the refrigerator. It is then removed and left at room temperature for one hour.
Beefsteak is fried in hot fat or on a grill. Beefsteak is fried or baked to your desired readiness, turning after four minutes to stay juicy and raw on the inside, or after six minutes to be moderately raw on the inside.
The first roasting option turns the steak into a piece of meat that is juicy and roasted on the outside and raw in the center. Therefore, the meat for cooking Fiorentino steak must be very fresh.
The steak is left to rest under a piece of foil for ten minutes. If cut immediately, the juice will run out. The steak is cut into pieces about three centimeters thick.
Sprinkle with lemon juice, sprinkle with olive oil and serve with stewed vegetables or, as usual - only with bread and red wine.
Portions of Fiorentino steak are large - from 700 grams per person to a kilogram and above. They are served in heated plates.
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