RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	67.8089
Energy (kCal)	307.654
Carbohydrates (g)	0.2898
Total fats (g)	1.9298
Fatty acids, total saturated 20:0 (g)	0.0001
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0639
Fatty acids, total polyunsaturated 17:1 (g)	0.0011
Fatty acids, total trans-monoenoic (g)	0.0064
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1776
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0071
Riboflavin (mg)	0.5176
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0410
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1409
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0304
Proline (g)	0.0196
Fatty acids, total polyunsaturated 18:1 t (g)	0.0060
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0047
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	57.5800
Copper, Cu (mg)	0.8554
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4852
Total lipid (fat) (g)	1.9298
Vitamin K (phylloquinone) (g)	0.3660
Cholesterol (mg)	171.1800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0003
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.6160
Folate, total (g)	52.5860
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	380.9360
Energy (kcal)	307.6540
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0565
Fatty acids, total saturated 14:1 (g)	0.0009
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0119
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0782
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.3052
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1122
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0233
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	69.4940
Fatty acids, total saturated 16:0 (g)	0.3659
Carbohydrate, by difference (g)	0.2898
Vitamin D (IU)	0.0600
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0462
Tyrosine (g)	0.0172
Potassium, K (mg)	796.8720
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	104.0440
Serine (g)	0.0189
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0193
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0121
Histidine (g)	0.0164
Isoleucine (g)	0.0217
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0005
Niacin (mg)	3.8610
Water (g)	269.2400
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	232.6840
Iron, Fe (mg)	4.8927
Energy (kJ)	1285.9520
Ash (g)	4.1331
Caffeine (mg)	0.0000
Glycine (g)	0.0204
Fatty acids, total trans-polyenoic (g)	0.0007
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1248
Fatty acids, total polyunsaturated (g)	0.5986
Vitamin E (alpha-tocopherol) (mg)	1.7026
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4256
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0020
Vitamin D3 (cholecalciferol) (g)	0.0020
Lysine (g)	0.0424
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0113
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4095
Folate, food (g)	52.5860
Fatty acids, total saturated 20:1 (g)	0.0010
Fatty acids, total monounsaturated (g)	0.3814
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0051
Fatty acids, total polyunsaturated 16:1 t (g)	0.0004
Fatty acids, total polyunsaturated 17:0 (g)	0.0016
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0020
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	222.0880
Fatty acids, total polyunsaturated 16:1 c (g)	0.0042
Fatty acids, total saturated (g)	0.5294
Vitamin B-12 (g)	3.4386
Calcium, Ca (mg)	405.9980
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0277
Glutamic acid (g)	0.0742
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	102.0000
Leucine (g)	0.0398
Folate, DFE (g)	52.5860
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0007
Fiber, total dietary (g)	0.1974
Tryptophan (g)	0.0055
Threonine (g)	0.0218
Fatty acids, total polyunsaturated 18:1 c (g)	0.0530
Manganese, Mn (mg)	0.0135
Protein (g)	67.8089
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3215
Betaine (mg)	0.1920
Phosphorus, P (mg)	617.1040
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking. | 2. Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste. | 3. Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper. | 4. Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare. | 5. The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior. | 6. When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly. | 7. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork fatback	12	ounces	cubed	302.6	0.0	67.32	1.7
garlic clove	12		peeled	302.6	0.0	67.32	1.7
rosemary	2	teaspoons	dried	1.834	0.2898	0.0463	0.08199999999999999
porterhouse steak	2			3.22	0.0	0.4426	0.1478
salt			coarse	-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Florentine Style Steak -- Bistecca Alla Fiorentina