Bistecca alla Fiorentina is an easy, traditional recipe from Florence. Everything about this dish highlights Tuscan cooking, from its simplicity, to its use of quality ingredients, to the rustic feel of sitting down to a slab of perfectly cooked steak. Bistecca alla Fiorentina (Tuscan Porterhouse) 4.6 (19) 14 Reviews. 6 Photos. This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor.
Bistecca alla fiorentina la ricetta e le tecniche per cucinarla alla
Bistecca alla Fiorentina (Florentine-Style Steak) 1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds 1 bunch fresh rosemary 1 bunch fresh sage. 2 tablespoons extra virgin olive oil Kosher salt & freshly ground black pepper, to taste. 1. Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides. Bistecca alla fiorentina (beefsteak Florentine style) is an Italian steak dish made of young steer (vitellone) or heifer (scottona) that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill until rare (50 °C). History. The Bistecca Alla Fiorentina is a huge 2 ½ to 3-pound porterhouse steak with a New York strip steak on one side and a filet mignon on the other. It was originally founded in Florence, Tuscany, and to be true to this recipe. It must feature the porterhouse steak. Anything else strips it of its authenticity. The steak pictured here is a normal-sized Bistecca alla Fiorentina of the sort you might find in an Italian supermarket, just off the coals and steaming at a table. Those in the English-speaking world would consider it a T-Bone or Porterhouse steak. Continue to 2 of 7 below.
Bistecca alla fiorentina
Florence is famous around the world for its thick-cut, meltingly tender and incredibly flavorful steak, the "bistecca alla fiorentina." Many Americans would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Florentine-Style steak is featured prominently on the menus of almost all the. A true bistecca alla fiorentina is a cut of Chianina loin with a T-shaped bone in the middle that divides the tenderloin from the sirloin. It's cooked very little over live embers, 3 minutes per side and then 5 minutes standing on the bone. It should have a nice crust on the outside, but inside it is red, soft, and juicy. Bistecca alla Fiorentina is a simple preparation using just a few ingredients. The porterhouse is prepared with sea salt and extra virgin olive oil, and grilled fairly briefly over high heat, potentially finished over indirect heat as I did. Rosemary sprigs and lemon are also typical ingredients in the preparation of Bistecca alla Fiorentina. Bistecca Alla Fiorentina - Serves 3 to 4. 1.3 kg T-bone steak (approximately 3 to 4 fingers thick), at room temperature; For the marinade: Two teaspoons Herb de Provence; 1 teaspoon dried oregano; ¼ teaspoon chopped fresh rosemary; 1 tablespoon extra virgin olive oil; Method:
Bistecca Alla Fiorentina Beef Recipes LGCM
Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F. Bistecca can be made with beef from a range of cattle breeds, but the true bistecca alla Fiorentina should only ever come from the Chianina. Aside from the much-improved flavour of the Chianina, the size is also important - a bistecca alla Fiorentina is normally between three and four fingers thick, and as a result, the middle will always be rare. The lean meat of Chianina cattle is.
This Bistecca alla Fiorentina would make a fabulous holiday dinner for 6 to 8 people on its own. Florentine Steaks are traditionally grilled, yet this recipe is adapted for winter holiday cooking. If you are willing to stand out in the cold, grill the steaks on high heat for 5 minutes per side. The Florentine steak (called Bistecca alla Fiorentina or simply La Bistecca) is a serious matter in Florence, no jokes with the Ciccia (meat in Florentine slang)! The Tuscan cuisine has plenty of delicious dishes, but if you must choose only one of them, as your last meal, opt for La Bistecca!
Bistecca alla Fiorentina Southern Lady Magazine
Bistecca alla Fiorentina is taken from the loin of the young steer (vitellone) and has a "T" shaped bone with the fillet on one side and the sirloin on the other. 2. It's normally 3-4 cm high and 1,5 - 2 kg heavy and for this very special cut, the big Chianina is one of the favorite cattle breeds. 3. Ingredients. 2 (1 1/2″-thick) bone-in porterhouse steaks (3 1/2 lb.) 1 ⁄ 4 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 2 sprigs rosemary; Lemon wedges, for serving
