Florentine Ranch Steak Food

STEAK FLORENTINE

Steps:

• Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
• Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
• Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

FLORENTINE RANCH STEAK

Steps:

• Preheat a grill to medium-high heat. Grease the grates well.
• Rub the cut sides of the garlic clove over the meat and bones on both sides of the steaks. Sprinkle steaks with seasoning mix on both sides and drizzle with olive oil on both sides, rubbing into the steaks.
• Place steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium. Remove from grill and let rest for 5 to 10 minutes.
• Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter; serve immediately.

FLORENTINE RANCH STEAK

Steps:

• Preheat a grill to medium-high heat. Grease the grates well.
• Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
• Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
• Remove from grill and let rest for 5 to 10 minutes.
• Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

GRILLED FLORENTINE-STYLE STEAKS

Steps:

• Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)
• Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
• Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
• Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.

STEAK FLORENTINE

Steps:

• Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
• In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
• In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
• Lightly sprinkle the steaks with salt and pepper.
• In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
• Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

FLORENTINE STEAK (BISTECCA ALLA FIORENTINA) - HISTORY AND RECIPE

Steps:

• First of all, you have to know that the perfect dry hanging is by resting the entire loin in a fresh and dry place before cutting.
• Therefore, it would be better buy dry hanging meat directly from your butcher. If you need to make it at home, wrap each steak in single cheesecloth.
• Now, place the steak in the lower part of the refrigerator for up to 4 days, well separated on a rack. Change the cheesecloth once a day.
• Finally, analyze analyze carefully the meat before consuming. It have to be darker, with a stronger smell, with not trace of ammonia smell that suggest a wrong maturation.
• If you can, prepare the grill with coal or wood embers.
• Alternatively use an electric grill or a cast iron griddle. You can get great results also with a soapstone griddle.
• Heat very well the surface chosen to cook the steak. Place the Porterhouse steak standing on the bone to warm the interior and soften the fat fiber. Continue for 15 minutes in this way.
• Now, heat at a very high temperature about 5 minutes per side without moving the meat.
• This step is particularly delicate: the surface of the meat should roast very well without burning, finding the right temperature depending on the tools at available.
• Let the steak rest in a warm place (e.g. an oven previously heated then turned off) for about 10-15 minutes: in this way, the fiber of the meat will relax themselves redistributing the juices and retaining the flavors into the steak.
• Serve the Florentine Steak after sprinkling it with cooking salt and prepare yourself for a huge meal!

FLORENTINE RANCH CHICKEN PIZZA ROLLS #RSC

Steps:

• Pre Heat Oven to 400 degrees.
• Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Set aside to cool.
• Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
• In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad. *Do not over process.
• Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.)Brush dough with olive oil. Bake for 20 minutes.
• Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
• Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
• Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.

FLORENTINE-STYLE PORTERHOUSE STEAKS

Steps:

• Pat steaks dry and rub each all over with 1 teaspoon salt.
• To cook steaks using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
• Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
• To cook steaks using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
• To serve steaks:
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.) Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter. Sprinkle lightly with salt and drizzle with oil.