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 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).
BISTECCA ALLA FIORENTINA
Absolutely delicious. So simple yet so elegant. Be sure to use the best cold-pressed extra-virgin olive oil available and only kosher salt.
Provided by Nimz_
Categories Steak
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Trim excess fat from steak.
- Allow to stand at room temperature for 30-45 minutes before grilling.
- Brush or spray both sides of steaks with 2 tablespoons of the olive oil.
- Season with salt and pepper, pressing into meat.
- Grill over Direct High heat until the internal temperature reaches 145 degrees F for medium rare, (8-10 minutes), turning once halfway through grilling time.
- Remove from grill, squeeze the lemon wedges over the top, and drizzle with remaining olive oil.
- Allow to rest for 5 minutes before slicing.
- Enjoy.
Nutrition Facts : Calories 1685.1, Fat 131.8, SaturatedFat 45.1, Cholesterol 381.1, Sodium 1630.3, Carbohydrate 2.5, Fiber 1.1, Protein 116.5
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
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