Bistecca Alla Fiorentina (ITALY)



Florentine-style beef steak, known as the holiest of the sacred in Italian cuisine, is specially prepared from dry-aged beef obtained from Chianina cattle, which stands out for its tenderness. Although Bistecca alla Fiorentina is often described as a T-bone steak, it is much closer to a porterhouse. Because it is cut closer to the center, the tenderloin is much larger than on a regular T-bone.

Also the bistecca alla Fiorentina should be thick. The cut should be at least three inches wide so that when the meat is grilled over a very hot flame, the steak forms a nice, slightly charred crust on the outside while it stays juicy on the inside.

In fact, bistecca alla Fiorentina is never, ever served medium or well-done, as any true Tuscan steak dream insists on eating sanguinoso, which simply means undercooked. Simplicity is the way to enjoy your Florentine steak the Italian way. Highlight the rich flavor of grilled steak with nothing but extra virgin olive oil, rosemary, and salt.

ENJOY YOUR MEAL


 

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