How to cook an Italian steak from Tuscany named "Bistecca alla Fiorentina" (Florentine steak).
It's said that in early 1800, during celebrations in the streets of San Lorenzo market in Florence, it was customary roast quarters of beef, cut into slices and distribute them to people around.
Tradition says that it was in one of these events, while handing out the slices of beef, a group of aristocrats and merchants Anglo-Saxons which were on the spot, began to ask aloud: "beef steak please". So the pronunciation of beef steak was then translated by Florentines with the Italian word "bistecca".
The Florentine steak is the loin cut of beef (Tuscan Chianina) in the middle of the bone-shaped "T", with a fillet and sirloin on the other hand, and it's high and at least two fingers. The right weight for two people ranges from 2 lb (900g) to 2 1/2 lb (1150g). It should hang a few days to cool at room temperature before cooking.
WHAT YOU SHOULD DO AND DO NOT:
a. Do not ever add salt to raw meat, only once cooked on both sides and just a pinch is tolerable. At the end of cooking a grinding of black pepper, and a ribbon of butter.
b. No matter how much is cooked, before cutting leave it covered on a wooden board a few minutes so that juices have time to redistribute inside.
This Italian steak recipe Florentine is nothing but a chop with his bone, large a finger or a finger and a half, and cut from the loin of veal.
Enjoy it with beans, baked potatoes or a fresh green salad.