Marinated Bistecca Fiorentina Food

BISTECCA FIORENTINA

Steps:

• As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
• Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves.
• Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
• Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
• Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.

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!

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

BISTECCA FIORENTINA

Steps:

• Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside.

TUSCAN T- BONE STEAK OR BISTECCA ALLA FIORENTINA

Steps:

• Trim any excess fat from steak and pat dry with paper towels.
• Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
• Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
• Bring the meat to room temperature before cooking.
• Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
• Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
• Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
• Turn steak over and cook for another 3 minutes, steak will be rare.
• Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
• Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
• To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
• Cut each piece into thick slices. Divide the slices between 2 serving plates.
• Pour the meat juices that have accumulated over the sliced steak.
• Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
• Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
• ENJOY!
• Marinating time not included in prep time.

GRILLED STEAK FLORENTINE (BISTECCA FIORENTINA)

Steps:

• Add the lemon juice, olive oil and salt to a bowl. Mix vigorously with a fork until emulsified. Set aside.
• Season the steaks (there should be 2 steaks approximately 1 Lb each) with the salt and pepper well in advance of cooking them. At least 2 hours up to 24 hours if possible.
• Remove the steaks from the refrigerator 1 hour before cooking to allow to come to room temperature.
• Preheat your grill on high heat.
• When the grill is hot, add the steaks to the grill. Rotate 90 degrees after approximately 2 minutes.
• Flip the steaks and rotate again after 2 minutes. If your grill is very hot, you will have a steak cooked to "Rare Plus" after approximately 8 minutes on the grill.
• Remove the steaks from the grill and allow to rest.
• While the steaks are resting, shave the parmesan with a microplane.
• Place the steak on a bed of arugula.
• Spoon 1-2 tablespoons of the vinaigrette onto each steak. Sprinkle half of the grated parmesan cheese on each steak.
• Slice each steak and serve family style. Keep the vinaigrette and any extra parmesan at the table.

BISTECCA ALLA FIORENTINA

Steps:

• 1. Combiner la semoule de maïs, l'eau, le sel et poivre dans un grand bol et mélanger jusqu'à l'obtention d'une pâte lisse. Porter le mélange à ébullition sur la cuisinière à feu vif et laisser bouillir pendant 2 min, en brassant constamment. 2. Baisser le feu. Ajouter la crème et, si désiré, du beurre ou de l'huile d'olive. Laisser mijoter doucement 30 à 40 min, à découvert, en brassant toutes les 5 min, jusqu'à ce que le mélange soit assez épais pour adhérer aux côtés du chaudron. Le mélange doit avoir la consistance de la crème glacée molle. Assaisonner au goût. 3. Verser la polenta dans un moule anti-adhésif et égaliser le dessus avec une spatule. La pâte doit avoir environ 1,5 cm (½ po) d'épaisseur. Laisser refroidir à la température de la pièce, puis couvrir d'une pellicule plastique et réfrigérer jusqu'à ce que la pâte soit ferme (au moins 4 h). 4. Préparer le gril pour une cuisson à chaleur directe et préchauffer à température élevée. 5. Couper la polenta en carrés et utiliser une spatule pour les sortir du moule et déposer le tout dans une grande assiette. Badigeonner les deux côtés des morceaux de polenta de beurre fondu ou d'huile d'olive. Les faire griller jusqu'à ce qu'ils soient dorés, soit environ 3 à 4 min par côté. 6. Faire griller le bifteck jusqu'à la cuisson désirée (mi-saignant, de 6 à 8 min). Saupoudrer généreusement le bifteck de sel et de poivre lorsqu'on le retourne. Quand il est cuit, le placer dans un plat creux. Saler et poivrer généreusement encore une fois. 7. Parsemer une grande assiette de fines herbes fraîches et y déposer le bifteck chaud. Arroser le bifteck d'huile et laisser reposer 3 min. Détacher la viande de l'os et couper en tranches d'environ 1 cm (1/3 po). Disposer les tranches sur un plat de service et recouvrir du mélange d'huile d'olive et de fines herbes.

BISTECCA ALLA FIORENTINA (STEAK FLORENTINE)

Steps:

• Preparing your steak for grilling. There are also certain preparatory steps that are critical to ensure the best results. If you get your steak from a good butcher, it should already be aged and rather dry to the touch-as it should be. But if you buy your steak in a supermarket, it is likely to be rather wet, in which case it helps to air dry it in the fridge for a few hours or even overnight. Place the steak on a rack or-if you don't have a rack-you can prop it up with two chopsticks, over a plate to catch any blood that may drip out. This will allow air to circulate around the steak, top and bottom, so it dries evenly. Even so, turn the steak every so often to ensure even drying on the outside and circulation of the blood inside the steak. If you air dry your steak for more than a few hours, cover it loosely with a towel to prevent the meat from drying out too much.
• Even more important than air drying is tempering the meat: making sure that the meat is room temperature before you cook it. If you plan to eat the meat the same day you buy it, just leave it out until you plan to cook it (unless you live in a tropical or sub-tropical climate). But if you have refrigerated the meat, take it out of the fridge an hour or so before you plan to grill it, so that it come back to room temperature. This operation will ensure more even cooking.
• Grilling. Now get your grill nice and hot. (Some sources will warn against excessive heat, which supposedly can toughen the meat, but I have not found this to be true in practice, at least not with good quality meat.) Wood is the fuel of choice here-oak is traditional-or charcoal. If you must, a gas grill will do, although the final product will lack the characteristic smokey flavor of a true fiorentina. But don't sweat this too much; I make do with a gas grill myself. If you have a smoker box, pre-soaked chips of oak or another a mild wood will add character to your dish. Place the steak on the grill. If your meat is cut thick as it should be, lower the heat a bit, to 'medium-high', and grill it for five to ten minutes on each side, depending on the thickness of the steak (See notes below). If you like cross-hatched grill marks, place the steak across the grates diagonally, starting at 'ten o'clock'. Then, halfway through the cooking time for this side, turn the steak to 'two o'clock'.
• When you turn the steak over to cook on its other side, you will see the lovely cross-hatched grill marks that are the pride of so many 'grillmeisters' (see first photograph above). Now season the steak liberally with salt as the steak cooks on the other side, repeating the two and ten o'clock positions if you like. Turn the steak over and season it again on its just-cooked side. Finally, for a 3-inch monster, you can and should grill the steak on its flank for another five minutes or so, using the bone to prop the steak up. This will drive the blood away from the bone for more even cooking.
• The total grilling time for a 3-inch monster fiorentina will be about 25 minutes (see Notes below for details on cooking times and testing for doneness.
• Resting. After your steak is done, remove it from the grill and let it 'rest' for about ten minutes. This resting is another crucial step (perhaps the most crucial of all) that ensures that the meat will remain juicy when you carve it. Use a rack or chopsticks, just as you did for the air-drying, to ensure circulation all around the steak; this avoids the crust getting soggy underneath.
• Carving and Serving. A Florentine steak is too big to serve individually. It is typically carved up, first by removing the filet and then the contrefilet from the T-bone, then each against the grain. Each diner helps themselves to as much steak as they want. Many people serve the meat with lemon wedges, but as far as I'm concerned a sprinkling of salt-and maybe pepper-is all this steak needs!

MARINATED BISTECCA FIORENTINA

Steps:

• Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
• Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
• Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.