The Florentine Steak - La Pentola dell' Oro

by Bradley

          While in Florence I had to get a Florentine Steak...I just had to! In my head I know that it's just a massive steak prepared very simply but prepared very well and that I could probably make it myself but I wanted to try it. It definitely did not disappoint, however, now that I've experienced the real deal I'm satisfied to just make it myself if I wish.

          A Florentine Steak is basically a giant T-bone that is rubbed with olive oil and salt. It is cooked for a very short period on each side over charcoal or wood and then removed from heat and left to stand upright on the cross-bar of the T-bone to rest. Once rested it is served with a charred exterior and a near raw interior.

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          When you order a Florentine Steak, remember it's going to be for at least 2 and is priced per kilogram, ours was 2.2 kg so don't let the seemingly low price per kilogram on the menu fool you, it is an expensive meal. Besides the steak we ordered a rabbit pasta to start.

Rabbit Pasta

          The pasta was cooked to perfection, as we have come to expect in italy, and the rabbit was falling apart all over the pasta and just plain tasty! We actually considered eating here again another night to try their other menu items and maybe get the rabbit again. The atmosphere where we dined was so cozy and intimate, although candlelight in a wine cellar-ish room is not great for pictures!

          At the table across from us there was a lady dining alone who enjoyed her meal so much that once she finished it she ordered another! She then proceeded to order dessert as well, we both admired her style. She sounded as though she was from New Zealand so Katherine said she was eating "Hobbit-Style." If I hadn't been the one to witness it and heard of her dining experience that would motivate me to try out this restaurant for sure!

Florentine Steak