Florentine Tagliata T Bone Steak Recipe

Florentine Tagliata T Bone Steak Recipe


One of the most famous Tuscan dishes may have to be the Florentine tagliata. The flavor is unmistakable thanks to the essentials in preparation.

Only the finest quality meat is used in this Tuscan dish – Chianina. This loin cut is easily recognizable by its “T” shape bone where the fillet and sirloin are found.

Cooked on the grill and served on a wooden cutting board, the tagliata is always served rare. In the summer evenings, this dish is best matched with a full-bodied Tuscan red wine such as Chianti DOCG Carpineto which enhances the flavor and tenderness of the meat.

T-bone sirloin steak
Extra virgin olive oil
Balsamic vinegar
Coarse salt
Clove of garlic

The secret of a good T-bone steak is all in the cooking time. That’s not to say that the preparation of the meat is not important because it is very much so. Rub a clove of garlic on the bottom of a bowl, place olive oil to soak up the flavor. The flavor shouldn’t be too strong. Add sage, rosemary and thyme to the oil. Marinate the steak for a few minutes.

While the t-bone steak is marinating, you can start preparing the coals for grilling, or if necessary the grill which should be on high heat. Cook the meat on both sides for up to five minutes, but be careful not to puncture the surface which would ruin the cooking. The interior must remain soft, rosy and juicy.

Once cooked, the steak should be served (whole or sliced, ​ according to taste) and seasoned with extra virgin olive oil, balsamic vinegar and coarse salt.