Florentine Steak

Instructions

1. Prepare the steak
   Remove the steak from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels.
2. Season the meat
   Brush the steak on both sides with olive oil. Season generously with sea salt and freshly ground black pepper, pressing the seasonings into the meat. Rub with crushed garlic cloves and add rosemary sprigs to both sides.
3. Preheat the grill
   Prepare a very hot charcoal or wood fire grill. Traditional Florentine steak is cooked over burning coals or wood. The grill should be extremely hot before cooking begins. If using a gas grill, heat to maximum temperature (around 500-550°F/260-290°C).
4. Grill the steak
   Place the steak on the hottest part of the grill. Cook for 3-4 minutes without moving it, allowing a crust to form. Flip the steak and cook the other side for another 3-4 minutes for rare to medium-rare. Never cook a Florentine steak beyond medium-rare, as this is considered incorrect in Tuscan tradition.
5. Rest the meat
   Remove the steak from the grill and place on a warm plate. Let it rest for 5 minutes to allow the juices to redistribute throughout the meat. This ensures a juicy, tender steak.
6. Serve
   After resting, remove the rosemary sprigs. Slice the steak perpendicular to the bone, separating the fillet and strip sections. Drizzle with high-quality finishing olive oil and serve immediately with lemon wedges on the side.