Florentine steak: features and rules of cooking

Many Italian dishes have long beenearned worldwide recognition. And they include not only pasta, lasagna or pizza. For several centuries around the world, the famous Florentine steak has been very popular. He is considered the highest aerobatics culinary art. To make sure of this, one should learn the rules and individual peculiarities of its preparation.

Classic Edition

Italy is a country where meat dishes have long beenspecial attention was paid. For the first time Florentine steak was cooked by local chefs in the 18th century. In fact, it is a piece of beef weighing from 1.5 to 2 kilograms, roasted on coals. This is the main feature of such a product. In addition, it is customary to cook it using a minimum amount of spices. This allows you to keep the flavor of the meat itself, which makes the product even more attractive. To prepare such a steak, the following ingredients are usually used: bone-in meat weighing 2 kilograms and at least 5 centimeters thick, a little freshly ground pepper, olive oil, a couple of rosemary sprigs, salt (coarse) and 2 lemons.

Prepare the dish as follows:

1. First you need to prepare the grill. Coals in it must be red hot.
2. Put the meat on the grill and, after smearing it with oil, fry it for 5 minutes on each side. At the same time, the product must be constantly turned over.
3. Once again, treat the meat with butter, sprinkle with salt and pepper.

The result is a real Florentine steak. Inside it is soft and juicy, and outside - crisp and even slightly burnt.

Interesting to know

Стейк флорентийский получил свое название not by chance. Historians have put forward several versions regarding its origin. The main feature of this dish is associated with the main ingredient, which is used for its preparation. As you know, the birthplace of steaks in Italy is Tuscany. It is here that a special breed of gobies is grown, the meat of which is called “kyanina”. These prehistoric animals have been known to humanity for more than 2 thousand years. At first, people used them as an ideal sacrifice to the gods. Later, people began to read them for very tasty meat. In addition, festive attires for triumphal processions were sewn from the skins of these gobies with perfect snow-white wool. The dish itself is called the capital of Tuscany. After all, it was here, in Florence, during the rule of representatives of the Medici family on one of the holidays that chianinas were roasted on a fire and distributed to everyone. Another feature of the famous steak is butchering carcasses. During the cutting for him specially cut a piece of loin from the lumbar part. This is done in such a way that the T-shaped bone is exactly in the middle of the blank. Finally, pay attention to the quality of the meat itself. For slaughter, as a rule, take bulls not older than two years. They have no fillet streaks of fat. After processing, the meat is tender, juicy and very tasty.

Fundamental rules

To achieve the desired result, you needknow in advance how to cook steak. Here it is very important to resolve the issue regarding technology. So, for example, Americans make steak from marbled beef. In Europe, for the preparation of such a dish is used only fillet meat.

Before you get started, you need to learn a few important rules:

1. Steak never uses fresh meat. Previously, it should lie down for at least 2-3 weeks.
2. Particularly noteworthy is cutting mascara. For an Italian steak, you will need a piece of meat on a bone from the hip loin. After chopping the product should lie down for 30 minutes on the table.
3. In this way, the meat in any case should not be marinated. Everything must be natural.
4. The product should not be washed. It is advisable to be as dry as possible.
5. For frying on the grill it is necessary to use coal from the wood that smokes the least. These are hardwood trees, such as oak.
6. Temperature processing must be done in threestage. First you need a lot of heat. A little later, the piece must be moved for 3-5 minutes in the temperate zone. In conclusion, the steak is fried, "standing on a bone." In general, the processing time is no more than 20 minutes.

All these tips will help learn how to cook steak. Only then the product will turn out the way its Florentine masters make it.

Homemade secrets

If desired, in the conditions of home cooking is also possiblecook a delicious Florentine steak. This will require the following components: a piece of the front part of a beef fillet (with an edge) weighing 1.5 kilograms, a little coarse salt and 50 grams of olive oil.

The cooking process takes place in several stages:

1. First, the meat must be removed from the refrigerator and let it lie on the desktop for at least 3 hours. This time will be enough to make it almost room temperature.
2. Fry the selected piece in the pan (one minute on each side) in the heated olive oil. In this case, the meat should only slightly change the color.
3. Put the prepared product on the grid and send for 10 minutes in an oven, preheated to 200 degrees.
4. After that, the product should be immediately placed on the grill pan, previously sprinkled with coarse salt. Processing lead from all sides.
5. Put the finished meat in the dish and let it soak for 5 minutes.

Only then can the steak be cut into small portions with a sharp knife, and then served with bread and red wine.

Young beef steak

For frying it is best to use young meat.So you can guarantee that as a result the dish will surely turn out juicy and soft. In addition, the apartment is unlikely someone will install the grill. And not everyone has the opportunity to purchase, for example, a rare Kyanin for our country. Therefore, you should carefully study the method of how to cook veal steak in a pan. You will need a minimum set of products: cutting calf carcass, salt, spices and vegetable oil.

The essence of the method is very simple:

1. First, the meat at room temperature should be cut into portions. Their thickness should be about 6 centimeters.
2. Each piece is slightly flattened, beating it with a palm.
3. Spread butter on all sides and sprinkle with spices.
4. Fry in a heated dry frying pan for a couple of minutes on each side.
5. Final processing to spend in the oven, heated to 140 degrees. This will take at least 15 minutes.
6. Remove the finished product from the oven and place on the plate. After that, it should be salted, and then cover with foil and leave in this position for 10 minutes.

The result will be an amazing steak, which taste is not inferior to those prepared using standard technology.