Coffee-marinated Florentine steak is a refined reinterpretation of a great Tuscan classic. The intense aroma of coffee meets the succulence of the meat, creating an irresistible contrast between bitter, smoky, and slightly sweet notes. Perfect for impressing guests or for a gourmet lunch for true connoisseurs. Also read more on Coffee-rubbed beef.
The coffee-marinated Florentine steak is a gourmet reinterpretation of the Tuscan classic. This Florentine steak keeps its authentic identity, but the coffee marinade adds a surprising character that’s perfect for special occasions.
Ingredients (for 2 people)
- 1 Florentine steak (4-5 cm thick, about 800 g)
- 1 espresso shot
- 2 tablespoons soy sauce
- 1 tablespoon chestnut honey
- 2 tablespoons extra virgin olive oil
- 1 clove of crushed garlic
- 1 sprig of fresh rosemary
- Freshly ground black pepper
- Coarse salt to taste
Method
- Prepare the marinade:
In a bowl, mix the freshly brewed espresso, soy sauce, honey, oil, garlic, and rosemary. Whisk with a fork until you get a fragrant emulsion. - Marinate the meat:
Place the steak in a container or sealed bag and pour the marinade over it. Let it rest in the refrigerator for at least 2 hours, preferably overnight, flipping the meat halfway through. - Bring the meat to room temperature:
Take it out of the fridge 30 minutes before cooking to ensure even cooking. - Cook the steak:
Heat a grill or cast iron pan until scorching hot. Cook the steak 5 minutes per side(for rare) without moving it too much. Use tongs, never a fork, to avoid losing the juices. - Resting and finishing:
Transfer the meat to a cutting board, cover it with aluminum foil and let it rest 5 minutes. Sprinkle with coarse salt and black pepper. - Serve with style:
Slice the steak into thick slices and drizzle with a bit of the strained and slightly warmed marinade.
Barista-chef’s tip
Pair your coffee-marinated Florentine steak with a glass of Chianti Classico and a bold 100% Arabica espresso: the perfect combination for a complete sensory experience.
Discover on Nero Caliente more gourmet recipes scented with coffee and let yourself be inspired by the aroma that turns every dish into a masterpiece.
Coffee Florentine Steak: Technique and Pairings
Coffee-marinated Florentine steak requires meat of the highest quality: ideally Chianina IGP with at least 21 days of dry aging. The ideal thickness for the Florentine steak is 4-5 cm, with a minimum weight of 1 kg. The coffee marinade lasts 4-6 hours in the refrigerator, never longer. Cooking should be done over glowing embers, 5 minutes per side + 5 minutes standing on the bone. The perfect pairing is with a Brunello di Montalcino or a Chianti Classico Riserva. For the roasting techniques of the coffee used in the marinade, consult the Specialty Coffee Association standards. Also see our coffee-rubbed beef for another classic.
