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Servings: 4 -5 persons
• 2 Porterhouse Steak of beef or young beef • Extra Virgin Olive Oil • Salt • Pepper For a good Fiorentina the meat must be of excellent quality, well ripened and not beaten: the steaks must be about 2.5 cm thick and weight about 500 gr. Each. Prepare the embers and heat the grill before laying the unseasoned steaks on it. When they are cooked on one side, (you will see the steak juice floating on the other) turn them over and cook the other side. Sprinkle the roasted parts with salt and pepper only when both side are cooked. Doing the seasoning only at the end, you will preserve the tenderness of the meat. Remove the steaks from the grill when they are well colored on the outside, but still tender in the inside. Lay them on a heated serving dish and serve, garnished with slices of lemon and accompanied, if desired, by extra-virgin olive. TIPS 1) Seasoning with salt and pepper only after both sides are cooked. 2) Turn the steak on the fire only once. |
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