T-bone steak should be cooked at room temperature
Just as we recommend doing with all steaks, Fiorentina should never be cooked cold. Remember to take it out of the refrigerator to wait for it to come to room temperature: if too cold at the time of cooking, the temperature of the pan will drop too much and the meat will not cook properly.
Plates and pans must be very hot
Remember to always heat the frying pan very well before placing the meat in it: only in this way will you be able to achieve the effect of "caramelization," that is, the formation of the crust which, besides being delicious, forms a protective barrier on the surface of the Fiorentina, preventing it from losing all the juices contained inside, thus keeping it soft and juicy.
If you have a "grandmother's" frying pan, use that!
For cooking our steak, nonstick pans, cast-iron griddles, and even more so the frying pans of yesteryear, the iron ones, which can perfectly transmit heat quickly and evenly, caramelizing the meat to perfection, keeping the cooking temperature always constant.
Don't torture the meat
When cooking, the watchword is to resist: avoid moving and pitting the steak with the tines of your fork, turning and twisting it constantly.
By going to break the precious crust on its surface, you would cause all the precious sealed juices inside the meat, which are essential for obtaining a Fiorentina that is crispy on the outside and tender and juicy on the inside, to escape.
Our advice is: turn the meat only once during cooking, do not prick it and, most importantly, do not crush it.
Add salt only when cooking is completed
Fiorentina should be salted after cooked. Why? Sodium chloride dissolves the proteins in the meat, drawing water to the surface and thus risking bringing a "boiled" Fiorentina to the table.
Beware of condiments
The Fiorentina is perfect as is: the only ingredient we went to add is the extra virgin olive oil Il Casolare Fruttato Intenso Farchioni, made from a variety of Italian olives that have the characteristic of leaving their dark green color, intense fragrance and decidedly fruity flavor unchanged over time.
This highly textured oil, ideal for those who love strong flavors, is a real ingredient in the Fiorentina steak recipe. To accompany the Fiorentina, spinach wilted in a pan with a drizzle of extra virgin olive oil Il Casolare Rustic Naturale Farchioni, whose balanced taste is perfect for enhancing the flavor of the vegetables, without covering it.
