Bistecca all Fiorentina Porterhouse Chianina

Name: Bistecca all Fiorentina Porterhouse Chianina
Brand: Brand
SKU: Bistecca all fiorentina Porterhouse Chianina
Availability: OutOfStock

Bistecca fiorentina

The Porterhouse is the most popular cut of Chianina beef. The tenderloin is larger than a T-bone.

In Italy this is called a “bistecca alla Fiorentina”, the chianina specialty that is on the menu of many star restaurants, but prepared in the real way.

Bistecca alla Fiorentina

The Chianina steak is brushed with high-quality olive oil and grilled very briefly on both sides over charcoal at a very high heat to achieve a crispy crust. It is essential that the fire is at its hottest. Place the steak directly from the refrigerator onto the grill; otherwise, the porterhouse will be too rare. The meat is served rare, with a maximum core temperature of 40-42°C.

After grilling, sprinkle the steak with Maldon sea salt flakes, freshly ground black pepper, and drizzle with olive oil again. Optionally, serve with a slice of lemon and dressed arugula.

Ingredients

Nutritional value

Type	Per 100g
Energie (kJ)	N/B
Energie (kcal)	N/B
Vet (g)	N/B
Verzadigd vet (g)	N/B
Koolhydraten (g)	N/B
Suikers (g)	N/B
Vezels (g)	N/B
Eiwitten (g)	N/B
Zout (g)	N/B

Bistecca all Fiorentina Porterhouse Chianina

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Bistecca fiorentina

+ Smaakmakers

+ 3,99 | 100 gram kruidenboter Cafe de Paris

+ 5,99 | 200 ml Culinaire jus met black garlic

+ 3,99 | 100 gram Butchery's seasalt flakes

+ 5,99 | 100 gram Butchery's steak seasoning

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Bistecca fiorentina

Product Information

Bistecca fiorentina

The Porterhouse is the most popular cut of Chianina beef. The tenderloin is larger than a T-bone.

In Italy this is called a “bistecca alla Fiorentina”, the chianina specialty that is on the menu of many star restaurants, but prepared in the real way.

Preparation

Bistecca alla Fiorentina

After grilling, sprinkle the steak with Maldon sea salt flakes, freshly ground black pepper, and drizzle with olive oil again. Optionally, serve with a slice of lemon and dressed arugula.