Bistecca all Fiorentina Porterhouse Chianina
Bistecca all Fiorentina Porterhouse Chianina
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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 597.74 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
Bistecca all Fiorentina Porterhouse Chianina
Bistecca fiorentina
+ Flavour enhancers
+ 3,99 |
100 gram kruidenboter Cafe de Paris
+ 5,99 |
200 ml Culinaire jus met black garlic
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 39,99 |
2x 125 gram kreeftenstaart Canada
- Delivery by saturday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Bistecca fiorentina
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Product Information
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Preparation
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Voedingswaarde
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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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 597.74 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
