Bistecca Alla Florentine With Balsamic Rosemary Steak Sauce And Grilled Treviso With Gorgonzola Recipes

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

Florentine Style Steak -- Bistecca Alla Fiorentina image

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

Ingredients

12 ounces pork fatback, cubed
12 garlic cloves, peeled
2 teaspoons dried rosemary
2 (24 -28 ounce) porterhouse steaks
coarse salt, to taste
pepper, freshly ground

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

Bistecca alla Fiorentina (Tuscan Porterhouse) image

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

Ingredients

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

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