Red Adler Florentine Steak

Method

1. Take the meat out of the refrigerator 2 hours before cooking and let it come to room temperature.
2. Pat the steak dry with paper towels.
3. Lightly oil the steak and season with salt.
4. Prepare the charcoal fire. Once the coals are hot, arrange them on one side of the grill for direct and indirect zones.
5. Place the steak on the grill over the hot coals and close the lid. Sear for 3-4 minutes on one side.
6. Flip the steak and continue cooking with the lid slightly open to increase the internal temperature.
7. Use a meat thermometer to check the internal temperature: 50°C for rare, 55°C for medium-rare, maximum 60°C.
8. When the desired temperature is reached (around 50°C for rare), remove the steak from the grill.
9. Slice the steak (scaloppare) and serve immediately.