BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)
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 of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!
Provided by eat!
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
- Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
- Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
- Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
- To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg
BISTECCA FIORENTINA
Steps:
- Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside.
BISTECCA ALL FIORENTINA
The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs about 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes the strip loin and the fillet. When shopping for this dish, use the best meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.
- Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
- For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
- Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.
CHI SPACCA'S BISTECCA FIORENTINA
Provided by Chad Colby
Categories Kid-Friendly Steak Spring Summer Grill/Barbecue Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 4
Steps:
- Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10-15 minutes.
- Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20-30 minutes.
- Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.
- Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.
- Do Ahead
- Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.
BISTECCA FIORENTINA
Steps:
- Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside.
BISTECCA ALLA FIORENTINA
Provided by Food Network
Categories main-dish
Time 1h
Yield 2 servings (or 3 depending on who is eating!)
Number Of Ingredients 3
Steps:
- Let the steak come to room temperature for 30 minutes. Preheat the grill to high heat.
- Sprinkle the steak generously with salt and pepper on both sides and grill over high heat, about 6 minutes per side. You're looking for a nice crust on each side, but to be true to the Fiorentina method, it should be rare on the inside. If you prefer not to eat your meat rare, cook it a little longer on each side, about 8 minutes per side for medium and longer for well done.
- Then let it rest for about 10 minutes before you carve into it.
- Cut the steak off of the bone, carving the strip off on one side and the filet off on the other. Then slice the meat against the grain and serve it on a cutting board or platter with the bone (true Fiorentina style).
FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA
My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them.
Provided by PaulaG
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
- Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
- Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
- The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
- When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
- Serve and enjoy!
Nutrition Facts : Calories 855.5, Fat 63.1, SaturatedFat 25.3, Cholesterol 217.7, Sodium 182.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.1, Protein 64.6
OLIVE GARDEN BISTECCA ALLA FIORENTINA
Also known as the Tuscan T-Bone Steak, this recipe is from the files of the Riserva di Fizzano and the Rocca delle Macie Winery - Olive Gardens Italian Partners. Made this for a Tag Game. This is how steak is supposed to taste!! The garlic and rosemary combination just adds to the succulent flavors of the steak itself. They pair very well and I highly recommend this dish to everyone who loves steak.
Provided by Member 610488
Categories Steak
Time 36m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
- Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
- Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
- Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes.
- Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill.
- Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.
Nutrition Facts : Calories 1326.5, Fat 105.6, SaturatedFat 32.9, Cholesterol 258.6, Sodium 3734.8, Carbohydrate 2.9, Fiber 0.9, Sugar 0.4, Protein 87.5
BISTECCA ALL FIORENTINA
Garlicky, lemony Italian-style grilled steaks served with steamed spinach. Adapted from a recipe on Huey's website. Huey (Iain Hewitson) is a popular Australian chef who hosts a TV show twice each weekday and has written several books. He also owns Tolarno's restaurant in Melbourne.
Provided by bluemoon downunder
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the steaks with a little oil, pepper and a squeeze of lemon juice. Oil the BBQ or grill and seal one side of the steaks, then turn the steaks over and sprinkle them with salt and a little more oil and lemon juice.
- Vigorously rub the cut side of the garlic along the bone and cook the steaks on a high heat, covered, for about 7-8 minutes (for rare to medium-rare; longer for well-done), turning the steaks a couple of times.
- Mix together the butter, the juice of the 1/2 lemon and the parsley, and serve the steaks with a dollop of the butter mixture on top and steamed spinach or your choice of vegetables on the side.
Nutrition Facts : Calories 49, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 32.9, Carbohydrate 4.9, Fiber 2, Protein 0.7
More about "marinated bistecca fiorentina recipes"
GIADA'S MARINATED BISTECCA FIORENTINA RECIPE - TODAY
From today.com
3.5/5 (107)Category Entrées
- 1. Place the steak on a rimmed plate or baking sheet. Rub the steak all over with the garlic cloves. Sprinkle the steak evenly with the rosemary, thyme and lemon zest and drizzle with the olive oil. Rub the mixture into the meat and let sit at room temperature for 30 minutes.
- 3. Season the steak evenly on both sides with the salt. Place the steak on the grill and cook on each side for 5 minutes or until nicely seared all around. Remove the steak from the grill and place on a rack fitted inside a straight-sided baking sheet. Place in the preheated oven and cook for an additional 15 minutes, flipping halfway though, or until an instant read thermometer inserted in the middle of the steak reads 120°F for medium-rare. Remove the steak to a plate, squeeze half of the lemon over the steak and let it rest for 10 minutes before slicing and finishing with a sprinkling of coarse salt.
BISTECCA ALLA FIORENTINA RECIPE - LIDIJA'S KITCHEN
From lidijaskitchen.com
Estimated Reading Time 1 min
BISTECCA ALLA FIORENTINA - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
FLORENTINE STEAK (FIORENTINA) - HISTORY AND RECIPE
From philosokitchen.com
BISTECCA FIORENTINA | GIADZY
From giadzy.com
FLORENTINE STEAK: HOW TO MAKE BISTECCA ALLA FIORENTINA
From eataly.com
THE REAL BISTECCA ALLA FIORENTINA RECIPE
From barbecuebible.com
BEST MARINATED BISTECCA FIORENTINA RECIPES - FOOD NETWORK
From foodnetwork.ca
3.6/5 (14)Category Beef,Grill,Herbs,MainServings 2Total Time 40 mins
MARINATED BISTECCA FIORENTINA RECIPE - GREATCHEFRECIPES.COM
From greatchefrecipes.com
BISTECCA ALLA FIORENTINA (FLORENTINE STEAK) - COOKING CHAT
From cookingchatfood.com
BISTECCA ALLA FIORENTINA (FLORENTINE STEAK PLATTER ... - A SPICY ...
From aspicyperspective.com
BISTECCA ALLA FIORENTINA? IT HAS TO BE AT LEAST TWO FINGERS THICK!
From italoamericano.org
BISTECCA ALLA FIORENTINA | ANNAS COUNTRY KITCHEN
From annascountrykitchen.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BISTECCA ALLA FIORENTINA - STEAK - COOKING WITH NONNA
From cookingwithnonna.com
OVER-THE-COALS BISTECCA FIORENTINA RECIPE | EPICURIOUS
From epicurious.com
BISTECCA FIORENTINA - MORSø
From morsoe.com
MARINATED BISTECCA FIORENTINA – RECIPES NETWORK
From recipenet.org
BISTECCA ALLA FIORENTINA (FLORENTINE STEAK) • CURIOUS CUISINIERE
From curiouscuisiniere.com
BISTECCA ALLA FIORENTINA RECIPE (FLORENTINE STEAK)
From billyparisi.com
FLORENTINE STEAK: HOW TO COOK BISTECCA ALLA FIORENTINA
From steakschool.com
HOW TO COOK AND SERVE BISTECCA ALLA FIORENTINA - THE SPRUCE EATS
From thespruceeats.com
BISTECCA FIORENTINA - MORSø
From morsoe.com
BISTECCA ALLA FIORENTINA RECIPE: HOW TO MAKE FLORENTINE STEAK
From masterclass.com
BISTECCA ALLA FIORENTINA (STEAK FLORENTINE)
From kingstonoliveoil.com
BISTECCA ALLA FIORENTINA | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
BISTECCA ALLA FIORENTINA RECIPE: HOW TO COOK STEAK FLORENTINE
From blog.zgrills.com
BISTECCA FIORENTINA (GRILLED STEAK FLORENTINE) - EASY LOW CARB RECIPES
From idratherbeachef.com
THE PERFECT BISTECCA FIORENTINA - HIGH COUNTRY OLIVE OIL
From highcountryoliveoil.com
BISTECCA FIORENTINA RECIPE WITH ARTICHOKES AND HORSERADISH - GREAT ...
From greatbritishchefs.com
HOW TO COOK A BISTECCA ALLA FIORENTINA TO PERFECTION
From lacucinaitaliana.com
FLORENTINE STEAK: HOW TO MAKE BISTECCA ALLA FLORENTINA | EATALY
From eataly.ca
MARINATED BISTECCA FIORENTINA | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
HOW TO PREPARE GIADA'S MARINATED BISTECCA FIORENTINA
From coba-grills.hk
BISTECCA ALLA FIORENTINA (STEAK FLORENTINE) - MEMORIE DI ANGELINA
From memoriediangelina.com
BISTECCA ALLA FIORENTINA - MUGNAINI
From mugnaini.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love