Florentine Steak | Bistecca alla Fiorentina - T Bone Steak, Best Porterhouse Ever!
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- Опубликовано: 31 май 2024
- Watch us cook up a Florentine Steak to perfection in an indoor fireplace. Learn what makes a Florentine Steak one of the best steaks in the world!
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In this PIATTO™ video recipe, we present:
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Florentine Steak | Bistecca alla Fiorentina - T Bone Steak, Best Porterhouse Ever!
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No one can talk about the world's biggest steaks or best steaks without talking about the Florentine Steak (AKA: "Bistecca alla Fiorentina"). This steak can be as thick as two big porterhouse steaks stacked together and weight as much as 6 pounds!
This classic T bone steak is famous everywhere in Italy. It originated in Florence (Tuscany) centuries ago, and it has conquered meat grilling lovers not just for its size but mostly for its unique tenderness and taste. Our video recipe will show you how to grill this bad boy to perfection in an indoor wood fireplace. Filmed in Italy!
The Florentine Steak's (Bistecca Fiorentina) unique flavor is derived from the Chianina cow breed-the largest and one of the oldest breeds of cattle in the world. The tenderness of this big porterhouse steak is unmatched due to the way the cows are raised and also the long aging time of the meat, typically 4-6 weeks.
The t bone steak we will be featuring on the Piatto™ channel is indeed from a Chianina cow and was purchased in Tuscany. It weighs in at 4 pounds and was dry aged for 4 weeks. In fact, the Florentine Steak is one of the longest dry aged steaks in the world.
Proper 'Bistecca Fiorentina' steaks should be from cows butchered when they are 12-24 months in age. 18-22 months is considered ideal. The gender of the cow doesn't matter.
When it comes to the world's biggest steak, the Florentine steak is definitely unmatched in terms of tenderness and flavor. It's unbelievably delicious.
Buon Appetito!
WATCH this recipe in Italian: • Bistecca alla Fiorenti...
#Steak #Florence #FoodInsider
INGREDIENTS
Chianine’s T-bone steak: 4 lbs
Extra vergin olive oil: to taste
Maldon salt: to taste
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TABLE OF CONTENTS
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0:00 - Intro
0:40 - beef description
1:47 - Preparing the charcoal and the grill
2:26 - Preparing the steak
2:47 - Cooking side A
4:24 - Cooking side B
5:27 - Cooking the steak on the T-bone
7:00 - Final touch
8:28 - Serving
9:13 - Credits
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PRODUCTS USED IN THIS VIDEO
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DISCLAIMERS
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I see you're serving it with Chianti Classico from Radda and Greve. I've been to both places and they're amazing. The wine from there is sublime.
Love your style, nice way of cooking the Bistecca alla Fiorentina !!
Thanks Dax, and thanks for watching! If you haven't already, we hope you'll subscribe for free to the channel and click the bell for new video notifications :) You might also enjoy our video on Spaghetti Carbonara: ruclips.net/video/sjh2CDAcNIY/видео.html
This is the ORIGINAL ITALIAN STEAK
THAT'S THE WAY TO COOK IT!!!!!!❤❤❤❤❤❤
Buonissima
Great Video Great Steak ! I must try this with at least 4 people at the dinner table.
Great quality and informative recipe as always. Delish rare Steak, too bad we can't taste it right now. 😋Big 👍
Looks so tasty!
Mouth watering!! That video is just beautiful!
Thanks for watching Sara! It tasted as good as it looks ;)
Awesome I Love it!
Magnifico!
Thank you for that share beautiful
That looks incredible! 😍😋
WONDETFUL
I'll need to try this on my BGE.
I think it is better to use wood on this steak. Did you notice how he stoked the flames in the oven while it was cooking boneside down? Probably quite a few secret tricks that we weren't told about, but still... it looks incredible!
Top 👏👏👏👏👏👏
I can smell it! ;)
Total torture!!!... because I am having none. I had one in Florence. It was only 880 grams - could it be that it was near the end of the T-bone? My wife had two bites, I washed it down with a half bottle of Montalcino. I can still remember how it tasted like.
Hmm… Porterhouses Are T-Bone, but a T-Bone IS NOT a Porterhouse.
I’ve had this in Italy (Maxela’s, Domitius, and others) and it is Assolutamente delizioso!
Buon appetito! Anna Marie
Now I’m hungry!
Looks like putting it back on the grill after cutting cooked it closer to medium rare.
It's cooked to perfection! Let's put it a few more minutes on thé grill
Wonderfuĺ
Where can I buy the stainless steel grill rack / Stand?
Hi Jim - We didn't like any of the online options we saw, and the grill rack you see is one that we purchased in a local Italian shop years ago. Thick cast iron is even better... if you can find it! If we come across a product we feel we can recommend, we'll update this comment with a link.
Does it require resting time? (after cooking and before slicing it)
nope
Absolutely!
It should be cooked to 5 to 8 minutes per side on a really hot grill. Nice and rare!
It has a bone which will continue cooking the meat as you let it rest for 10 minutes minimum. Buon Appetite!
One of the things I’ve noticed with this and other steaks prepared this way is the lack of marbling. Is it just specific to the type of cow (bistecca)?
The chianina cows don’t have much of a marbling. Off course there’s a lot to do with how the farmers raise them as well.
“Bistecca” is “steak” in Italian.
Marbling would depend on where the steak came from and which breed of cow ..…
A true Florentine steak MUST come from the Very Big, white, free-range Chianina breed of cow.
The Chianina are one of the world’s largest and heaviest cows and Tuscany’s most ancient breed. The Chianina takes its name from its homeland, the Valdichiana: an area that runs from North to South between the plain of Arezzo and the plain of Orvieto, between the Tuscany and Umbria regions.
The animal has to be between 15 and 18 months and the meat needs to age for some days in a refrigerated room - times vary from a week to more than 30 days - before being ready for the grill.
The Chianina breed remains still nowadays a peculiarity of central Italy - mainly Tuscany, Umbria and Lazio - and it is very hard to recreate the particular environment it needs to grow up healthily in the rest of the country.
The breed and the age of the animal is the reason why the Bistecca alla Fiorentina is not easy to find outside Tuscany… “This excellent tasty dish, has not yet spread throughout Italy, or elsewhere, perhaps because in many provinces butchers work almost exclusively with old and draft animals and in that case, they use the filet, which is the tenderest part, but not a Florentine Steak.”
😍😍😍😍😍
When does it stop becoming a steak and starts becoming half a side of beef
I'm scared to try meat that style and cooked rare, going to try it one day!
THAT'S HUGE!!!
:)
that's what she said
😅
Mooooo put me back on the grill....
No
Grow up
steak does not bleed ... its myoglogin . noobs !!
You can see the dark age on the outside
Great qualiti meat Technic nothing specaial.
If its not cooked medium I ain't eating it
umm 🤔, i like my steak cooked thank you .
I love medium rare to medium but I cannot get myself to enjoy a rare steak. The texture just isnt enjoyable
U have to try, it's like butter in your mouth
You're most likely American or British
Agreed. Medium rare actually has quite a large temperature range. I prefer mine where - after resting - I get an incredibly bright, uniform blushing pink (around 54°C). Too blue (or transparent), and the texture becomes too chewy. Nice flavour, but too chewy. I agree with you 100%.
perfection?? I keep hearing- "MOOOOOOOOOO!"
That’s literally how it’s supposed to be 💀
You don't know what you're talking about. You've never tasted high quality Italian food
You need to educate your palate...
That's right. That sound means perfection!
Amazing but it needs a little bit cooking