Bistecca alla fiorentina - Florentine-style T-bone steak

Ingredients:

A veal steak of the Chianina variety, with fillet and sirloin, not less than 3 cm thick but not thicker than 4,5 cm; salt; freshli ground pepper.

Preparation time:

The time needed to prepare the charcoal and heat the grid-iron - Cooking time: 10-12'

Directions:

Lay the meat (not marinated or soaked) on the heated grid-iron placed about 10 cm above live embers, without flames, and roast for 5-6'. Turn ite with a spatula, taking care not to pierce the already cooked part; then roast the other side. Salt at the end of the cooking and serve the steak very hot and, if desired, with a sprinkling of pepper. The real fiorentina should be well rasted on the outside, and pink and succulent though not bloody on the inside.

Notes:

It is difficult to say how many people can share a juicy, well-roasted steak. Calculate its weight, therefore, on the basis of people's appetite. Ideal accompaniment: wild herb salad and boiled or oven-stewed beans.

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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