Ok, I wasn’t the one who invented Fiorentina or Florentina Steak, they were cooking it way before I was born but we happen to share the same name so I thought: hey, why not talk a little bit about the family…?!
Bistecca alla Fiorentina or Florentina Steak, Tuscan style steak, is a thick porterhouse steak that includes the fillet and the strip loin and it comes from the Chianina breed of cows. ( Gabriele Corcos from Under the Tuscan Gun informed me today that the Chianina cows are not farmed for their meat anymore and most of the steaks come from the Mugello area, north of France.)
Florentina steak, or Fiorentina steak is cooked in the most simple way possible, drizzled with a very little olive oil and seasoned well with sea salt, lots of freshly cracked black pepper and then grilled to a medium rare perfection.
A little drizzle of aged balsamic vinegar and a glass of Barolo will take you pretty close to heaven’s door.
So for those of you who sometimes get confused with all the names in a restaurant, Fiorentina or Florentina simply means something cooked in the fashion of Florence and lots of times a Fiorentina dish will include spinach.
Eggs Florentine for instance are poached eggs served over a bed of garlic sauteed spinach. So delicious !
So next time you see Florentine or Florentina steak on a menu it is safe to think of spinach and of course yours truly: Ciao Florentina 🙂
Here is a great video for Bistecca alla Fiorentina :