How To Prepare Beef Steak Florentine

"Well the main part of our main course is beef steak Florentine my husband and I we're Florence and imagine my surprise is when beef steak Florentine was basically a grilled ribeye steak. And it was grilled in a grill pan very much like this, this is a cast iron pan with ridges and you'll see that I'm going to bring it to a very very high temperature. Not at this moment but then I'll be putting the meat on it I wanted to say a word about beef steak it's very good to buy 4 or 5 days ahead and unwrap it and put it on like a cookie sheet with like something you would cool cookies on on top of it and put it in your refrigerator open and what that does is dry age the meat and that gives it a lot more flavor. So that's what I've done I have 3 days actually to age this and you can see that's a little redder that usual. This is just what happens naturally and that's what makes it tender and I can tell tender steak in the store just by going like this and pushing it to see if it's tender. And also what you want is some marbling the better cuts have much more marbling OOOH lets turn it to the marble but that is fat, fat is good I know fat is bad but fat is really good, tasty. And then what I did before I put it in the refrigerator I just rubbed it with some extra virgin olive oil and good old salt and pepper. You might be saying at this point where's the garlic well the Italians really don't use this much as we use and salt and pepper is basically it if you want to put some garlic on this point fine. But if you really want to taste the good beefy flavor go salt and pepper, extra virgin olive oil and then we'll go on to the next step."