Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beef steak (bistecca). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Beef Steak (Bistecca) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Beef Steak (Bistecca) is something which I have loved my entire life. They’re nice and they look fantastic.
Bistecca Fiorentina is normally served rare or medium-rare. If you prefer your steak more well done, cook as stated to form the crust, then place onto a cooler part of the grill, and continue cooking to desired doneness. To find a source for Chianina beef in North America, contact the American Chianina Association.
To get started with this recipe, we must first prepare a few components. You can have beef steak (bistecca) using 5 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Beef Steak (Bistecca):
- Take 300 grams Beef (loin or sirloin)
- Get 1 Salt (natural)
- Prepare 1 Black pepper
- Prepare 10 ml Olive oil
- Prepare 2 clove Garlic
Bistecca alla Fiorentina is made from a thick cut of porterhouse steak. Once cut, the steak has the classic T-shape (of the T-bone steak from Anglo-Saxon cuisine). Take it out of the pan afterwards. The onion needs to be soft and the garlic should be light brown before you pour the remaining beef marinade.
Steps to make Beef Steak (Bistecca):
- Prepare the ingredients. Take the beef out of the refrigerator 30 minutes before you cook it, so it gets close to room temperature. This is the biggest key to this recipe!
- Season the room temperature steak on both sides generously with salt and pepper. (Press it in with your hands so that it doesn't fall off as the steak cooks!)
- Heat a pan until it's smoking lightly, and add the steak. Put in the garlic too. The heat should be about medium-high!
- Brown well on both sides.
- When the garlic turns brown, put it on the meat.
- If the meat is springs back when you press it, it's done.
- The second key: Wrap the cooked steak in aluminium foil and leave it to rest in a warm place, such as near the cooktop.
- When you press down on the steak with your finger, it will spring back more than before. If it no longer feels like raw meat, slice it up! If the meat juices don't spurt out of the steak, it's a success.
- Slice thickly and serve!
- This is a great main dish. It's also delicious with lemon juice or balsamic vinegar. Wasabi soy sauce is great too!
- To summarize: 1. Have the steak at room temperature before you cook it. If it's still cold, the meat will be tough, and won't cook through properly to the middle!
-
- Season generously with salt and pepper, and heat in the pan until it's smoking slightly. Smear the oil on the steak rather than putting it in the pan.
-
- After the steak is seared evenly, wrap in aluminium foil and rest in a warm place. It's done if it springs back when you press the steak in the middle with your finger.
- You should rest the steak for as long as you cooked it. If the steak is thin, just sear the outside and rest for a little while. ♪
Add water and let the mixture boil. Put the pan-fried beef into the pan. The beef needs to be tenderized. Whether in the restaurant or at home, everybody loves a good steak, and this is a particularly impressive one. Even though the Italians in general are not big steak- eaters, the area of Tuscany around Florence is famous for its mammoth steaks, known as bistecca alla fiorentina.
So that’s going to wrap it up with this special food beef steak (bistecca) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
