Best 2 Bistecca Alla Fiorentina Tuscan Porterhouse Recipes
**Bistecca alla Fiorentina: A Journey Through the Heart of Tuscany**
In the heart of Tuscany, where rolling hills meet cypress trees and vineyards, there lies a culinary treasure that has captured the hearts of food lovers worldwide: Bistecca alla Fiorentina. This iconic dish, also known as Florentine steak, is a testament to the region's rich culinary heritage and passion for simple, yet exceptional ingredients.
Crafted from the finest cuts of Chianina beef, renowned for its delicate flavor and marbling, Bistecca alla Fiorentina embodies the essence of Tuscan cuisine. This prized steak is cut thick, grilled to perfection over hot coals, and seasoned generously with salt and pepper. The result is a symphony of flavors that dances on the palate, leaving an unforgettable impression.
Our curated collection of Bistecca alla Fiorentina recipes takes you on a culinary journey through Tuscany, showcasing the diverse culinary traditions and techniques that have shaped this beloved dish. From classic preparations that honor the simplicity of the ingredients to contemporary interpretations that add a touch of modern flair, these recipes offer a glimpse into the soul of Tuscan cooking.
Whether you prefer your steak grilled over a wood fire, seared in a cast-iron skillet, or finished in the oven, our recipes guide you through every step of the process, ensuring a perfectly cooked steak that will impress even the most discerning palate. Accompany your Bistecca alla Fiorentina with traditional Tuscan sides such as roasted potatoes, grilled vegetables, or a simple green salad dressed with olive oil and balsamic vinegar, and immerse yourself in the authentic flavors of Tuscany.
So gather your ingredients, fire up the grill, and let the aroma of sizzling steak fill your kitchen. With our carefully crafted recipes, you'll be able to recreate the magic of Bistecca alla Fiorentina in your own home, transporting your taste buds to the heart of Tuscany. Buon appetito!
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.
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
Tips:
- For the best results, use high-quality, well-marbled porterhouse steak.
- Make sure the steak is at room temperature before cooking.
- Season the steak generously with salt and pepper.
- Cook the steak over a high heat until it reaches your desired doneness.
- Let the steak rest for a few minutes before slicing and serving.
- Serve the steak with a simple salad or grilled vegetables.
Conclusion:
Bistecca alla Fiorentina is a classic Tuscan dish that is sure to impress your friends and family. With its simple ingredients and bold flavors, this dish is a perfect example of the rustic Italian cuisine. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So next time you're looking for a hearty and flavorful meal, give Bistecca alla Fiorentina a try. You won't be disappointed.
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