Description
A classic Florentine steak recipe, dry-aged for maximum flavor. Perfect for impressing friends!
Ingredients
Units
Scale
- 3 lbs (1 kg) T-bone steak
- 1 tbsp cooking salt
Instructions
- Dry Hanging Preparation
- Ideally, ask your butcher to dry hang the steak, resting the entire loin in a cool and dry place before cutting.
- If doing 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, changing the cheesecloth once a day.
- Inspect the Meat: Before cooking, examine the meat; it should be darker and have a stronger smell but should not have an ammonia smell.
- Cooking the Florentine Steak
- Prepare the Grill: Use a grill with coal or wood embers if possible; an electric grill, cast iron griddle, or soapstone griddle also work well.
- Heat the Grill: Heat the surface very well to ensure it is hot enough to cook the steak properly.
- Warm the Interior: Stand the steak on the bone to warm the interior and soften the fat fibers for 15 minutes.
- Sear the Steak: Increase the heat to a very high temperature; sear the steak for about 5 minutes per side without moving the meat to roast the surface well without burning it. Adjust the temperature according to the tools available.
- Relaxing the Steak
- 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 to allow the meat fibers to relax and the juices to redistribute.
- Serving
- Season and Serve: Before serving, sprinkle the steak with cooking salt and serve immediately.
Notes
- For optimal dry-aging at home, maintain a refrigerator temperature between 34-38°F (1-3°C).
- If you don’t have a grill, a well-seasoned cast iron skillet will achieve a great sear.
- For easier portioning, let the steak rest for 20 minutes before slicing against the grain.
- Prep Time: 5 minutes
- Maturing Time: 4 days
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 lbs
- Calories: 800
- Sodium: 1000
- Fat: 60
- Saturated Fat: 20
- Unsaturated Fat: 40
- Protein: 100
- Cholesterol: 200