Dry aged porterhouse Chianina bistecca alla Fiorentina
Dry aged porterhouse Chianina bistecca alla Fiorentina
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
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 598 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
Dry aged porterhouse Chianina bistecca alla Fiorentina
Bistecca fiorentina
+ Flavour enhancers
+ 4,24 |
100 gram herb butter pink pepper seasalt
+ 5,99 |
200 ml Meat Jus with Shallot
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Bistecca fiorentina
-
Product Information
-
Preparation
-
Voedingswaarde
-
Reviews
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
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 598 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
