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
TUSCAN T- BONE STEAK OR BISTECCA ALLA FIORENTINA
A classic Tuscan way of cooking T-bone steak is a real treat! Although it is possible to cook it on a gas barbecue, it is much better - and more authentic - when cooked over charcoal or an open fire. Source: Steak by Fiona Beckett
Provided by Elly in Canada
Categories Meat
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim any excess fat from steak and pat dry with paper towels.
- Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
- Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
- Bring the meat to room temperature before cooking.
- Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
- Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
- Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
- Turn steak over and cook for another 3 minutes, steak will be rare.
- Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
- Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
- To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
- Cut each piece into thick slices. Divide the slices between 2 serving plates.
- Pour the meat juices that have accumulated over the sliced steak.
- Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
- Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
- ENJOY!
- Marinating time not included in prep time.
Nutrition Facts : Calories 1233.7, Fat 106.4, SaturatedFat 27.3, Cholesterol 207.5, Sodium 185.3, Carbohydrate 1, Fiber 0.1, Protein 65.4
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
FLORENTINE STEAK (BISTECCA ALLA FIORENTINA) - HISTORY AND RECIPE
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!
Provided by Filippo Trapella - philosokitchen.com
Time 30m
Number Of Ingredients 2
Steps:
- First of all, you have to know that the perfect dry hanging is by resting the entire loin in a fresh and dry place before cutting.
- Therefore, it would be better buy dry hanging meat directly from your butcher. If you need to make it at home, wrap each steak in single cheesecloth.
- Now, place the steak in the lower part of the refrigerator for up to 4 days, well separated on a rack. Change the cheesecloth once a day.
- Finally, analyze analyze carefully the meat before consuming. It have to be darker, with a stronger smell, with not trace of ammonia smell that suggest a wrong maturation.
- If you can, prepare the grill with coal or wood embers.
- Alternatively use an electric grill or a cast iron griddle. You can get great results also with a soapstone griddle.
- Heat very well the surface chosen to cook the steak. Place the Porterhouse steak standing on the bone to warm the interior and soften the fat fiber. Continue for 15 minutes in this way.
- Now, heat at a very high temperature about 5 minutes per side without moving the meat.
- This step is particularly delicate: the surface of the meat should roast very well without burning, finding the right temperature depending on the tools at available.
- Let the steak rest in a warm place (e.g. an oven previously heated then turned off) for about 10-15 minutes: in this way, the fiber of the meat will relax themselves redistributing the juices and retaining the flavors into the steak.
- Serve the Florentine Steak after sprinkling it with cooking salt and prepare yourself for a huge meal!
Nutrition Facts : Calories 1252 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 376 milligrams cholesterol, Fat 84 grams fat, Fiber 0 grams fiber, Protein 115 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 2616 milligrams sodium, Sugar 0 grams sugar, TransFat 5 grams trans fat, UnsaturatedFat 41 grams unsaturated fat
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