 Steak Florentine, a Tuscan and Florentine speciality, is made from young beef loin from the Chianina or Maremmana breed. It must have a T-shaped bone in the middle surrounded by fillet and sirloin meat. Steak Florentine must be about 3 cm thick and be matured outdoors for several days. It is grilled with no flavourings and cooked for 4-5 minutes on each side, adding a pinch of salt on the cooked side. The cooking is what makes a true steak “alla fiorentina”, browned on the outside and soft and succulent on the inside.
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