A very simple dish that needs excellent raw material combined with the skill of the chef.
A steak to be called such, must be at least 2 fingers high and have a weight of 1,000 / 1,200 Kg
It cooks quickly (about 5 minutes per side e 5 standing) and it is salted just after cooking to avoid dispersion of the tasty juices.
The real Florentine steak is served rare, with a drop of extra virgin olive oil
To Beef or not to Beef ? …. We do