Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert
I have been to Tuscany several times during my childhood. However, I don’t remember much about those trips, but each time I’m Florence I remember a particular meal I had with my parents. Because it was an outstanding piece of meat – rich, tasty with meat so tenderthat you could cut it with a spoon! So when you go to Florence, take care to choose a reputable restaurant because there are plenty of fakes out there.
WHAT IS BISTECCA ALLA FIORENTINA?
The secret of the meat lies in the breed of cattle – theChianinacattle – they are the huge white oxen that are raised near Arezzo in theValdichiana. The steaks are huge and because of the size of the animal, a steak can easily way 2 ½ kg. Of course, if you don’t live in Florence and can’t get hold of this breed, go to your local butcher and choose the best meat they have – enjoy!
Bistecca Alla Fiorentina Recipe (Florentine Steak)
Bistecca alla Fiorentina (Steak Florentine) is probably the most famous Italian meat recipe.
4Very thick steaksporterhouse of T-bone & look for a steak that’s just under a kg and cut about 4 cm thick
Top quality sea salt – like Fleur de Sel de Guérande
Searing hot coals made from a hard wood
Freshly cracked pepper
Instructions
PREPARE THE GRILL
Make sure the coals are quite hot – you should not be able to hold your hand over the coals for more than about 4 seconds; put the grill about 10cm over the coals and let it heat up.
PREPARE THE STEAK
If the steak comes right out of the fridge, it will cook a little longer than something that is, already, at room temperature – I like meat cooked from room temperature. For the perfect steak florentine, leave the steak at room temperature for at least 30 minutes prior cooking it.
COOK THE BISTECCA ALLA FIORENTINA
Pop the steak onto the grill so that it can sear & then lift the grill but don’t move the steak; it can only be flipped once it comes off the grill easily – flip it off & onto a plate and salt liberally (you’re salting the seared side so that the salt can’t draw out the excess moisture) and then pop the other side onto the grill.
Continue in this fashion: a few minutes on, flip, lightly pepper, salt, flip and so on – you know the drill.
It’s very important that the heat remains constant so fan the coals back to life if the look as if they’re going to die (which they shouldn’t if you’ve made a decent fire).
It should cook in a few minutes & when the steak is done it should still be rare – but it’s all a matter of taste.
Notes
Slice it with the best kitchen knife you have. Serve a with a little pat of butter or olive oil and with a lemon wedge & a tossed green salad, a dish of simply boiled cannellini beans and served with olive oil, salt and pepper and good Chianti Classico Riserva or a Brunello.
To check whether meat is ready, use your fingers to prod the meat: when rare, it will feel soft and squishy; medium-rare should be only lightly bouncy and well done will feel much firmer (you should not cook a Fiorentina to this stage) – someone told me the following once and whilst I don’t bother with it much, it may help you:
Press gently near the base of the thumb (the fleshy bit called the mound of Venus) with the index finger of the other hand – that’s what rare meat feels like.
Press in the center of the palm: medium.
Press at the outside edge of the hand at the pinkie knuckle: well done.
A portion is generally 600-800 grams, so don't be surprised when ordering a bistecca fiorentina and the waiter brings out a hunk of meat weighing over a kilogram – it's generally meant to be shared amongst the table.
A good Florentine Steak is not less than 2 inches (5 cm) thick, or 3 – 4 fingers, as the Florentines use to measure. A steak this thick will be around 1 – 1.2 kilos – that's over two and half pounds! Don't worry though! Traditionally a Fiorentina steak is supposed to be shared with at least 2 people.
these steaks are made with a specific breed of Tuscan. cacto called canina. it's very tender meat, marbled ever so slightly, meaning that it stays tender when it's rare. and it will be a shame to overcook it.
Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin ...
When Meat Is the Main. When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
Obviously, you can serve bread, rice, and/or potatoes on the side, but this meal is wholly fulfilling without anything else. What kind of steak should you use for this Steak Florentine? That's really up to you. Choose your favorite cut and dinner will be a success.
Because the piece of meat is very thick and large it is normally served to two or more people. Your waiter will not ask you how you want your meat cooked because there is only one way to cook this cut of beef and that is rare (and I don't mean just a little pink, we're talking bloody!).
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
The ultimate treat for Florentines is Bistecca alla Fiorentina. I think it deserves a good wine. Foreigners would choose a full bodied Brunello or Chianti Classico riserva, but the locals will say that a simple Chianti Classico is the perfect match. The steak is the star here and the wine is the supporting actor.
If you are not happy with a very rare steak, it's probably best not to order a Bistecca alla Fiorentina. In order to get the inside well cooked, the outside will be as tough as old boots and possibly crunchy, too!
1. A5 Japanese Kobe Beef. The A5 Japanese Kobe steak holds the record for being one of the most expensive steaks. While the prices may range at different places, one thing is certain - the pricing point is way above most cuts.
A standard serve is (500–600kJ): 65g cooked lean red meats such as beef, lamb, veal, pork, goat or kangaroo (about 90-100g raw) 80g cooked lean poultry such as chicken or turkey (100g raw)
The recommended amount of beefsteak per person can vary, but a common guideline is around 8 to 12 ounces (225 to 340 grams) per person. However, individual preferences and appetites can influence this.
When buying steaks the most common size asked for is 225g. 180g is a good size for fillet for the average eater. Mince etc, use 115g per portion in spaghetti but 150g per head for mince and potatoes.
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