Tuscan T- Bone Steak or Bistecca Alla Fiorentina
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | - |
| Energy (kCal) | 954.72 |
| Carbohydrates (g) | - |
| Total fats (g) | 108.0 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Trim any excess fat from steak and pat dry with paper towels. | 2. Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side. | 3. Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times. | 4. Bring the meat to room temperature before cooking. | 5. Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious). | 6. Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels. | 7. Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes. | 8. Turn steak over and cook for another 3 minutes, steak will be rare. | 9. Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare. | 10. Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes. | 11. To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece. | 12. Cut each piece into thick slices. Divide the slices between 2 serving plates. | 13. Pour the meat juices that have accumulated over the sliced steak. | 14. Drizzle with a little of the best extra virgin olive oil you can lay your hands on! | 15. Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine. | 16. ENJOY! | 17. Marinating time not included in prep time. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| beef t steak | 1 | inches | cut bone | - | - | - | - |
| olive oil | 1/2 | cup | 954.72 | 0.0 | 0.0 | 108.0 | |
| garlic clove | 2 | sliced | - | - | - | - | |
| rosemary | 3 | sprigs | chopped | - | - | - | - |
| extra virgin olive oil | - | - | - | - | |||
| sea salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.