Search results
Bistecca Fiorentina - Yahoo Recipe Search
YummlyBistecca Alla Fiorentina With T Bone Steak, Rosemary, Thyme, Salt, Pepper, Olive OilYummlyBistecca Alla Fiorentina With Porterhouse Steak, Sea Salt, Freshly Ground Black PepperYummlyBistecca Alla Fiorentina With Bone, Extra-virgin Olive Oil, Sea Salt, Freshly Ground Pepper, Lemon Wedges, Baby ArugulaYummlyBistecca All Fiorentina With T-bone Steaks, Olive Oil, Salt, Ground Black Pepper, Lemons, Garlic Cloves, Softened Butter, Chopped ParsleyYummlyBistecca Alla Fiorentina - Steak With Steak, White Wine, Extra-virgin Olive Oil, Lemon, Juice, Pepper, Salt, Fresh RosemaryYummlyBistecca Fiorentina With Rib Eye Steak, Garlic, Fresh Rosemary, Chopped Fresh Thyme, Grated Lemon Zest, Olive Oil, Kosher Salt, Lemon, Coarse SaltYummlyBistecca Alla Fiorentina With Porterhouse Steaks, Extra-virgin Olive Oil, Fine Sea Salt, Black Pepper, Broccoli Raab, Extra-virgin Olive Oil, Shallot, Anchovy, Red Chili Flakes, Chicken Broth, Toasted Walnuts, Freshly Ground Black Pepper, Fine Sea Salt, LemonYummlyBistecca Alla Fiorentina (tuscan Porterhouse) With Fresh Rosemary, Porterhouse Steak, Olive Oil, Sea Salt, Cracked Pepper, Lemon WedgesFood NetworkThe 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.
