Ingredients for 4 servings:

• 800gr. of steak
• Salt
• Pepper
• Olive Oil

The real Florentine steak is cut into the loin of beef breeding Chianina or Maremmana: has the bone in the middle of T-shaped, with the fillet on one side and the sirloin on the other, and is about 3 centimeters high. It should be required to hang a few days to cool, but should be at room temperature when the cooks. Take the heat for good barbecue, then Mettici over the meat without seasoning, the steak should be turned once, and must cook 3 to 5 minutes on each side, the salt should be added on the side just cooked. The secret lies in the speed of cooking and the result is that the meat is colored outside, soft and juicy inside. Flavor as desired with oil and pepper.

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