Bistecca alla fiorentina

To prepare the Florentine steak, first take the meat 1. It should be three fingers thick, include tenderloin and sirloin, and have the right amount of fat. Leave it at room temperature for a few hours, it's important that at the time of cooking it isn't cold. Prepare the grill: use oak and holm oak charcoal and let it reach its peak temperature until a light white film forms, indicating it has reached its maximum temperature. Place the grill on top 2 and let it heat well. Then place the steak vertically, beside the grill, so that the bone rests on the grill 3, this way the meat will start to warm up gently.

Then place it in the center of the grill 4 and cook it for 8 minutes per side. When you turn it, the grill marks should be clearly visible 5. Once the cooking is finished on the other side, place the meat again vertically, next to the grill always on the bone side. This way, while resting, the juices stabilize, and the meat will be more tender. Be careful not to burn the bone too much.

Transfer the meat to a cutting board 7 and let it rest for a few more minutes. Cut the steak, separating the tenderloin from the sirloin 8, leaving it upright.

Season with salt 10, add a drizzle of extra virgin olive oil 11, and massage it with your hands. Now you can serve it nice and hot 12.