Method :
-
Season the steak well with pepper.
-
Place on a grill about 4 in or 10 cm
above the glowing embers of a wood fire.
-
After 4-5 minutes the steaks will come
away easily from the grill.
-
Sprinkle the seared surface with a
little salt, turn and cook the other side, sprinkling again with
salt and little more pepper.
-
When cooked, the steak should be well
browned and sealed on the outside, rare and juice inside.
-
Serve at once.
Serves 4
Preparation
: 01 minutes
Cooking
: 10 minutes
Recipe grading : easy
Suggested wine : a dry red (Brunello di Montalcino)
Note :
A grilled Florentine T-bone steak is the ultimate treat for steak
lovers. In Italy the steak is cut from Tuscan bred Chianina beef and
hung for at least 6 days. Traditionally it is cooked over the embers of
a charcoal or wood burning grill and eaten very rare. The steaks are
also very good barbecued. Ask your butcher for a steak which has been
well hung to ensure plenty of flavor and tenderness.
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