Fiorentina Steak
A classic Tuscan T-bone steak, grilled to perfection.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The Bistecca alla Fiorentina's origins are rooted in the Medici family of Florence during the celebration of the Feast of San Lorenzo. Legend states that during this festival, large bonfires were lit throughout the city, and portions of beef were roasted and distributed to the people. Foreign knights present at the celebration allegedly coined the term "beef steak," which was then Italianized to "bistecca."
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Bistecca alla Fiorentina is more than just a steak; it's a symbol of Florentine culinary tradition and pride. It represents the region's commitment to high-quality ingredients and simple, authentic cooking methods.
Celebratory Dish
Bistecca alla Fiorentina is often served during special occasions and celebrations in Florence and Tuscany. It's a dish meant to be shared and enjoyed among family and friends.
Symbol of Florentine Identity
The steak represents Florentine culinary heritage and the region's dedication to preserving traditional cooking techniques and using locally sourced ingredients.
Importance of Chianina Breed
The use of Chianina beef is crucial to the authenticity of Bistecca alla Fiorentina. The breed is highly prized for its quality and contributes significantly to the steak's unique flavor and texture.
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The flavor profile of Bistecca alla Fiorentina is centered on the rich, beefy taste of high-quality Chianina beef, enhanced by simple seasoning and the smoky char from grilling.
The primary flavor is the intensely savory and rich taste of the Chianina beef. Seasoning is minimal, typically just salt and sometimes pepper, allowing the natural flavor of the meat to shine. The high-heat grilling creates a flavorful crust on the outside, adding a smoky, slightly charred note that complements the juicy, tender interior. The bone-in cut also contributes to a deeper, more complex beef flavor.
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Choosing the Right Cut
Ensure the steak is cut from the loin of a Chianina cow, bone-in, and at least 3-4 fingers thick. Look for good marbling within the meat.
Tempering the Meat
Allow the steak to sit at room temperature for at least 2-3 hours before grilling. This ensures even cooking and a more tender result.
Grilling Technique
Grill the steak over high heat, searing both sides to create a crust. Then, move it to a cooler part of the grill to cook to your desired level of doneness (rare to medium-rare is traditional). Use a meat thermometer to monitor internal temperature.
Seasoning
Keep seasoning simple: coarse sea salt and freshly ground black pepper are usually sufficient. Season generously after searing.
Resting the Meat
Allow the steak to rest for at least 10 minutes after grilling, before carving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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