What cut of beef is bistecca alla Fiorentina?
The Florentine steak is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of the calf of the Chianina breed: in the middle it has the “T” shaped bone, in fact it is also called T-bone steak, with the fillet on one side and the sirloin on …
What is special about Florentine steak?
This breed of cattle is known for their incredibly flavorful meat. To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper. In addition to being steak from a specific breed of cattle, this steak is also a very specific cut.
Is T Bone A Fiorentina?
The cut for a bistecca alla Fiorentina is always short loin, with strip steak on one side of a T-shaped bone and tenderloin on the other. The meat is served rare with nice char marks on the exterior from cooking over red-hot coals.
How big is a Florentine steak?
The cutting of Florentine Steak in Tuscany is an ancient art; the minimum thickness for a Florentine Steak worthy of its name is of 1.5 inches, but the perfect cut is not less than 2. The weight ranges from 1.5 lb to 3lb, but my favorite cut weighs 2 lb, a yummy feast to share… or not!
Why did Italy ban Florentine steaks?
A total ban on the cut began on January 29, 2001 following the Agricultural Council of Ministers’ decision to ban the consumption of the backbone from slaughtered steers over 12 months old in an attempt to combat the spread of Mad Cow Disease, thus condemning the Florentine steak.
Is Florentine steak rare?
Cooking Times. As mentioned at the outset, a true fiorentina is served rare—very rare. For those who cannot stand the idea of a blood red steak—if you really must—you can serve it medium-rare. However, a well-done fiorentina is heresy. Most traditional recipes call for cooking the steak about 5 minutes per side.
Which is better ribeye or T-bone?
If you’re a ravenous meat monger, the porterhouse definitely wins out, but if you’re looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high-quality cuts of meat.
Where is the T-bone from?
short loin
The T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the long side is the strip. If you would take that strip and cut it away from the bone, you would have Rube’s New York Strip. On the smaller side of the T-bone is the tenderloin.
Is Florentine steak aged?
Florentine steak is prepared almost exclusively with dry-aged beef. As any true Tuscan will insist, this mouth-wateringly delicious steak should only be eaten “sanguinoso”, meaning rare with a drizzle of extra virgin olive oil, rosemary and salt, followed by a well-bodied wine like a Chianti.