Florentine Steak | Bistecca alla Fiorentina - T Bone Steak, Best Porterhouse Ever!

[@BadMonkeyTouring]

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.

[@massimopavera8941]

This is the ORIGINAL ITALIAN STEAK THAT'S THE WAY TO COOK IT!!!!!!❤❤❤❤❤❤ Buonissima

[@saraburger9291]

Mouth watering!! That video is just beautiful!

[@PiattoRecipes]

Thanks for watching Sara! It tasted as good as it looks ;)

[@daxindex2337]

Love your style, nice way of cooking the Bistecca alla Fiorentina !!

[@PiattoRecipes]

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: kzbin.info/www/bejne/qZvLY3Z6dsiBf7s

[@antoniobaskerville6823]

Great Video Great Steak ! I must try this with at least 4 people at the dinner table.

[@ivanbenally-tv8li]

Thank you for that share beautiful

[@TheTopperChef]

Looks so tasty!

[@FuzzBuzzRecipes]

Great quality and informative recipe as always. Delish rare Steak, too bad we can't taste it right now. 😋Big 👍

[@AgentAO7]

That looks incredible! 😍😋

[@giorgiodepascali304]

Awesome I Love it!

[@mauroserretti3425]

Top 👏👏👏👏👏👏

[@piaiannone4082]

WONDETFUL

[@4thedefense]

Magnifico!

[@robertfernandez1312]

I'll need to try this on my BGE.

[@seanonel]

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!

[@annapietrucha7486]

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

[@annapietrucha7486]

Now I’m hungry!

[@juliadep4301]

I can smell it! ;)

[@brianh8801]

Looks like putting it back on the grill after cutting cooked it closer to medium rare.

[@k20dude41]

It's cooked to perfection! Let's put it a few more minutes on thé grill

[@williamchin6098]

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.

[@jimslama990]

Where can I buy the stainless steel grill rack / Stand?

[@PiattoRecipes]

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.

[@anhyfarm]

😍😍😍😍😍

[@superdave6171]

Mooooo put me back on the grill....

[@AArdW01f]

No

[@phyetsh881]

Grow up

[@beaconeersofthesevenmaps3467]

Said the ignorant sheep

[@luisasotgiu6141]

Wonderfuĺ

[@angier2289]

Does it require resting time? (after cooking and before slicing it)

[@mitch9651]

nope

[@annapietrucha7486]

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!

[@AB-fw8qw]

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)?

[@PiattoRecipes]

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.

[@annapietrucha7486]

“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.”

[@ToddAndelin]

I'm scared to try meat that style and cooked rare, going to try it one day!

[@beaconeersofthesevenmaps3467]

Scared of?

[@davidbrothers3788]

When does it stop becoming a steak and starts becoming half a side of beef

[@captnjack69]

steak does not bleed ... its myoglogin . noobs !!

[@nilsb.8942]

Wüsthof a german knife hmmm

[@annaflaviaiannone7863]

THAT'S HUGE!!!

[@PiattoRecipes]

:)

[@pippofranco879]

that's what she said

[@PiattoRecipes]

😅

[@alexanderdavidson7837]

That music is kinda odd

[@robertk2007]

You can see the dark age on the outside

[@domenmohoric4499]

Great qualiti meat Technic nothing specaial.

[@Mpantiques]

Well that needs a hot buter shower and not olive oil.

[@gendarmerielosblancos4395]

If its not cooked medium I ain't eating it

[@arj4281]

umm 🤔, i like my steak cooked thank you .

[@beaconeersofthesevenmaps3467]

You don't know, believe me

[@jesserodriguez9019]

perfection?? I keep hearing- "MOOOOOOOOOO!"

[@calvinnotklein6368]

That’s literally how it’s supposed to be 💀

[@georginagiethoorn6543]

You don't know what you're talking about. You've never tasted high quality Italian food

[@seanonel]

You need to educate your palate...

[@seanonel]

That's right. That sound means perfection!

[@Privateryannnn]

I love medium rare to medium but I cannot get myself to enjoy a rare steak. The texture just isnt enjoyable

[@lupodelnord]

U have to try, it's like butter in your mouth

[@georginagiethoorn6543]

You're most likely American or British

[@seanonel]

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%.

[@حسينالعطيوي-ص9ب]

Amazing but it needs a little bit cooking