Florentine Beef Steak

Preparation:

Preparation: Whoever wants to serve an authentic rib eye must follow the rules indicated in the Statute of the homonymous Fiorentina Academy born in 1991 on the initiative of some representatives of the Fiorentina Butchers Association. For over two centuries, Florentine has meant a rib of adult veal (between the first and second dentition) of the Chianina breed, aged for 5-6 days. The cut must be made in a loin with tenderloin, sirloin and, in the middle, the “T” bone; the thickness of the meat between 2 and 3 centimeters; the weight from 600 to 800 g; cooking for 5 minutes on both sides to be carried out, without seasoning, on a grate over hot coals (possibly oak) at a distance of about 20 centimeters from the embers. The rib should be turned only once with a spatula and salted when cooked. Therefore, heat a grill well, arrange the ribs on it and cook them for 5 minutes on each side. When cooked, the meat should be colored on the outside and slightly pink on the inside. Remove from the heat and salt. Distribute a "round" of oil on the bottom of the serving dish, place the Florentine steaks on top and serve immediately sprinkled with freshly ground black pepper. Accompanying wines: Barbaresco DOCG, Chianti Classico "Riserva" DOCG, Leverano "Riserva" DOC.