Steak Florentine cooked with a soapstone - Bisetti

Steak Florentine cooked with a soapstone

Ingredients for 4 people:

  • .  Two sirloin Chianina or Fassona steaks 1 kg each
  • .  Rosemary
  • .  Salt and black pepper as needed


Choosing the right meat, which must be of Chianina or Piedmontese Fassona breed and needs to be at least 4 cm thick, is essential to cook an excellent and delicious Florentine steak. The necessary ingredients, besides meat, are a good extra-virgin olive oil, a sprig of rosemary, salt and black pepper. Before proceeding with the recipe, it is important to dab the meat with kitchen paper and to let it rest at room temperature for a couple of hours. It is recommended not to salt or season the steak before cooking to prevent the spices from absorbing the meat’s water and therefore making it dry. Put the meat on the soapstone griddle, use a flame spreader on a gas stove, and cook it over high heat. This process roasts the outside of the meat, leaving it juicy on the inside. Cooking with a soapstone griddle is ideal because the heat distribution on the surface is even, it moderates the need of seasoning, and it does not alter the aroma. Let a drop of vinegar fall on the surface when the lava stone is hot: if it evaporates right away, it is hot enough to continue with the grilling. It is important not to pierce the meat to avoid the leaking of liquids, which results in dry and less tasty meat. Flip the Florentine steak one single time and spread a bit of salt only the cooked side. Once the cooking has reached an optimal stage, remove the meat from the soapstone griddle and leave it to rest for several minutes to avoid the liquids from leaking. Once the Florentine steak has cooled down it is possible to cut it and season it to your liking with a little olive oil, salt and pepper. Serving the meat on the soapstone griddle can keep it warm for at least 20 minutes. Serve the food with salad or potatoes.

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