Bistecca alla fiorentina
Bistecca alla fiorentina ( Florentine- style steak ), often short Fiorentina, is a grilled porterhouse or T-bone steak . Originally a specialty of Tuscany and prepared there from young ox of the Chianina breed , the dish is now widespread in Italy .
preparation
At Bistecca alla fiorentina, the meat is cut from the whole roast beef . Slices of up to 1300 grams and up to six centimeters thick are cut from the fillet, the bone and the flat roast beef, so that a T-shaped piece of bone remains in the steak. The preparation takes place exclusively on the grill, whereby the piece of meat is sometimes coated with olive oil beforehand, but according to other cooking instructions, it is placed untreated. After a short roasting time, four to five minutes, the steak is turned over and salted on the cooked side. After the other side has been grilled for just as long, salt it too. Now the meat is topped with a piece of fresh butter or drizzled with olive oil and seasoned with black pepper from the mill, if desired .
Web links
- The best steaks in the world → 4. Chianina (Italy) . In: Gourmet Globe