ConstipatedVigilante
Diamond Member
- Feb 22, 2006
- 7,670
- 1
- 0
Bisteca alla Fiorentina (Florentine Steak)
Traditionally this is a steak that is eaten in Northern italy and uses the special kind of cattle there but we can do a reasonable facsimile.
Use ribeye or porterhouse if you can get it. The porterhouse will look more impressive and gives you a bit of filet on one side. T bone is also ok but you get less filet.
Take steak and marinate for at least 1 hour in olive oil, fresh rosemary (if you only have dried, dont use as much), and garlic. You don't ahve to submerge steak in olive oil, just rub some on both sides. Use a coarse olive oil, not extra virgin as you will be putting steak on a very hot grill and the burning point of extra virgin is low.
For steak marination, I generally like to not add salt in the marinade until the very end (at the very earliest, 10 minutes before cooking). This is to prevent oversalting and to prevent meat from drying out due to osmosis.
Place steak on very hot grill. Grill on both sides to level of doneness you prefer, I like medium rare. Flip and mess with steak as little as possible as thats how you get good grill marks. You should ideally turn 90 degrees twice and flip once if you want cross hatching grill marks. you can intermittently brush some more oil on using the rosemary stalk as a brush.
Take steak from grill, let rest, drizzle with a bit of fruity extra virgin olive oil if you prefer, crack some pepper on top, and serve.
I like to serve with a nice spring salad of radicchio, frisee, watercress dressed with a balsamic vinagrette. The pungency of the vinegar and the freshness of the salad is a good counterpoint to the richness of the steak.
Also good sides are some marinated grilled peppers ( I like red and orange), onions, and mushrooms. grill vegetables on grill. peel off charred skin of peppers, remove seeds and slice in to stripes. Mix with sliced grilled onions and grilled mushrooms. Make a vinaigrette of white wine vinegar, a little dijon mustard, garlic (fresh or roasted), olive oil, salt and pepper. pour over vegetables. The longer the vegetables sit in the marinade, the tastier they are.
Traditionally this is a steak that is eaten in Northern italy and uses the special kind of cattle there but we can do a reasonable facsimile.
Use ribeye or porterhouse if you can get it. The porterhouse will look more impressive and gives you a bit of filet on one side. T bone is also ok but you get less filet.
Take steak and marinate for at least 1 hour in olive oil, fresh rosemary (if you only have dried, dont use as much), and garlic. You don't ahve to submerge steak in olive oil, just rub some on both sides. Use a coarse olive oil, not extra virgin as you will be putting steak on a very hot grill and the burning point of extra virgin is low.
For steak marination, I generally like to not add salt in the marinade until the very end (at the very earliest, 10 minutes before cooking). This is to prevent oversalting and to prevent meat from drying out due to osmosis.
Place steak on very hot grill. Grill on both sides to level of doneness you prefer, I like medium rare. Flip and mess with steak as little as possible as thats how you get good grill marks. You should ideally turn 90 degrees twice and flip once if you want cross hatching grill marks. you can intermittently brush some more oil on using the rosemary stalk as a brush.
Take steak from grill, let rest, drizzle with a bit of fruity extra virgin olive oil if you prefer, crack some pepper on top, and serve.
I like to serve with a nice spring salad of radicchio, frisee, watercress dressed with a balsamic vinagrette. The pungency of the vinegar and the freshness of the salad is a good counterpoint to the richness of the steak.
Also good sides are some marinated grilled peppers ( I like red and orange), onions, and mushrooms. grill vegetables on grill. peel off charred skin of peppers, remove seeds and slice in to stripes. Mix with sliced grilled onions and grilled mushrooms. Make a vinaigrette of white wine vinegar, a little dijon mustard, garlic (fresh or roasted), olive oil, salt and pepper. pour over vegetables. The longer the vegetables sit in the marinade, the tastier they are.
ribeye is basically a whole prime rib roast with the outside fat trimmed off and sliced in to individual steaks.
When eating prime rib, cut around the outside fat and gristle.
Vic
Elite Member
- Jun 12, 2001
- 50,422
- 14,337
- 136
Actually, it's called standing rib roast. "Prime rib" is a misnomer.
edit: and if you're worried about chunks of fat, get a better grade of meat. The whole USDA marbling system works from measuring the marbling at the ribeye. The better the marbling, the more finely dispersed the fat in the meat, the higher the grade.
edit: and if you're worried about chunks of fat, get a better grade of meat. The whole USDA marbling system works from measuring the marbling at the ribeye. The better the marbling, the more finely dispersed the fat in the meat, the higher the grade.
yes good point. I just get annoyed when people say how they love ribeye but don't like prime rib and vice versa.
Most often lesser cuts or not as well marbled cuts of meat are used when customer requests well done as it is not very discernible.
I would agree with your diplomatic solution and if they still request well done, give them the less well marbled cut to save cost.
I went to Mastro's once with my friend he ordered a $45 ribeye and ordered it well done and ate it with steak sauce.
Dude speaking of some SOBs were mixing coke with 18 year macallan at my wedding :| i cut that open bar off fast. $5k in alcohol in 90 minutes.
SoulAssassin
Diamond Member
- Feb 1, 2001
- 6,135
- 2
- 0
See now...I was just trying to get the guy started with the cast iron and you went and pulled some advanced stuff.
As others have said, the key is the marbling. Big nasty hunk of fat are nasty...well marbled is flavorful and delicious. Try going to a better place.
- Feb 14, 2004
- 50,764
- 6,785
- 136
I have a Walmart special and it works just fine. All you need is a box with a vent on the top, really. Mine has a couple nice features that I really like - 1, the charcoal bin is adjustable via an outside knob, so I can adjust how close I want the charcoal to be to the food, 2, there's an ash tray in the middle bottom that I can scoop the ash into and dispose of. Makes it really easy to use. The rest of the grill is kind of on the cheapo side and is starting to rust since I don't have a cover or any place to put it, but it works just fine.
ConstipatedVigilante
Diamond Member
- Feb 22, 2006
- 7,670
- 1
- 0
Okay then. I've only eaten "prime rib" a couple times in restaurants and I had to cut around huge chunks of fat to get to the meat. I'll have to find a decent cut.
OK - here's the thing with a standing rib roast. The loin is surrounded by a layer of fat, outside of the layer is rich marbling meat. Yah know the rib"eye" - that's the eye of the rib, that's the good stuff right there.
So as you make a standing rib roast (prime rib if it's USDA prime) the hot fat gets into the meat as it cooks and adds flavor/moisture of the herbs/salt you put on it.
If you have huge chunks of fat around the rib"eye" then it isn't a cut you want. You want some around the eye, but not much - 1/4".
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