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Filippo Trapella
Course Main, meat, Secondi, steak
Cuisine Italian


  • 3 lb “T” Bone steak
  • 1 tbsp coking salt



  • The perfect dry hanging is obtained by resting the entire loin in a cool and dry place before cutting; for this reason it would be better to do the dry hanging from your butcher. If you are forced to make it at home, wrap each steaks in single cheesecloth and let them rest well separated on a rack in the lower part of the refrigerator for up to 4 days. Change the cheesecloth once a day. Before consuming the meat analyze it well: it will be darker, with a stronger smell, but lacking that bit of ammonia smell that will suggest a wrong maturation.


  • If you can, prepare the grill with coal or wood embers. Alternatively use an electric grill or a cast iron griddle. You can get great results also with a soapstone griddle.
  • Heat very well the surface chosen to cook the steak. Place the steak standing on the bone to warm the interior and soften the fat fiber. Continue for 15 minutes in this way. Now, heat at very high temperature about 5 minutes per side without moving the meat. This step is particularly delicate: the surface of the meat should roast very well without burning, finding the right temperature depending on the tools at available.


  • Let the steak rest in a warm place (e.g. a hot oven at 100 °, but turned off) for about 10-15 minutes. This way the fiber of the meat will relax themselves redistributing the juices and retaining the flavors into the steak.


  • Serve the Florentine Steak after sprinkling it with cooking salt and prepare for a huge meal!