Fiorentina (Chianina) Steak

Description

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The Fiorentina steak is one of the most popular and succulent Italian steaks originating from Tuscany. The Chianina variant indicates that the meat comes from a prestigious cattle which is bred by generations and represents the best in class in terms of beef quality.

Ingredients

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Utensils

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Preparation

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1. Prepare the meat

   2 hrs

   1. Take the steak out of the fridge and keep at room temperature for about 2 hrs.
   2. Remove all packaging and pat dry on both sides with a kitchen towel.
   3. Rub olive oil on the entire surface of the steak adding a thin layer.
   4. No need for further condiments at this stage, however you can any aromas like black pepper or rosemary if you prefer.

   Remember to always wash your hands after handling raw meat!

   

Cooking

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1. Sear the meat

   10 min

   In the meantime: Preheat oven 220°C static (200°C fan).

   1. Spray a little olive oil on a pan and set at high heat (make sure the oil doesn’t burn!).
   2. Add the steak and cook each side for a few minutes until brown and charred.
   3. Stand the steak so that you can sear all sides (see picture).

   Tip: When searing make sure you achieve a good amount of charring as this will reflect in the final product.

   

2. Cook in the oven

   15 min

   1. Insert the food thermometer in the centre of the steak.
   2. Place the steak on an oven safe grill and place in the centre of the oven.
   3. Cook for 6-8 minutes on each side keeping an eye on the temperature of the meat.

   Tip: The following meat temperatures represent the cooking stage of the steak:

   • 50°C Rare
   • 55°C-60°C Medium
   • 70°C Well done

   

3. Et voila'!

   1. Once ready let it rest on a chopping board for about 10 minutes.
   2. Given the high quality of the meat it is highly suggested to try the steak without any seasoning. If necessary add a sprinkle of coarse salt and a grind of black pepper to taste.

   All done and ready to eat, enjoy!

   

   

Serving suggestions

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• Let the steak rest for about 10 min so that it can reabsorb some of the liquids and result more tender after cutting.
• If any leftovers don’t worry! The steak is also great the next day, just make sure to reheat it (either whole or slices) in the oven (8 min) or air fryer (5 min) at a low temperature (i.e. 140°C).

How to store

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• Store in the fridge and use within the week.
• Suitable for freezing up to two months:
  1. Let it cool down completely.
  2. Add to a freezer bag or an airtight container.
  3. Remember to label with the date.