Dry Hanging

1. Dry Hanging Preparation:
   • Butcher Preparation: Ideally, ask your butcher to dry hang the steak. This process involves resting the entire loin in a cool and dry place before cutting.
   • Home Preparation: If you need to do this at home, wrap each steak in a single layer of cheesecloth. Place them well separated on a rack in the lower part of the refrigerator for up to 4 days. Change the cheesecloth once a day.
2. Inspect the Meat: Before cooking, examine the meat. It should be darker and have a stronger smell, but should not have an ammonia smell, which indicates improper maturation.

Cooking the Florentine Steak

3. Prepare the Grill:
   • Traditional Method: Use a grill with coal or wood embers if possible.
   • Alternative Methods: An electric grill, cast iron griddle, or soapstone griddle also work well.
4. Heat the Grill: Heat the surface very well to ensure it is hot enough to cook the steak properly.
5. Warm the Interior: Stand the steak on the bone to warm the interior and soften the fat fibers. Do this for 15 minutes.
6. Sear the Steak: Increase the heat to a very high temperature. Sear the steak for about 5 minutes per side without moving the meat. The goal is to roast the surface well without burning it. Adjust the temperature according to the tools available.

Relaxing the Steak

7. Rest the Steak: Let the steak rest in a warm place, such as a hot oven preheated to 100°F (37.8°C) and then turned off, for about 10-15 minutes. This allows the meat fibers to relax and the juices to redistribute, retaining the flavors.

Serving

8. Season and Serve: Before serving, sprinkle the steak with cooking salt. Serve immediately and prepare for a feast!