312:
382:
135:
374:
25:
461:
447:
215:
475:
365:), defines the cut of the steak as follows: "Florentine steak. From beef-steak, an English word that is worth the rib of an ox, came the name of our steak, which is nothing more than a chop with its bone, a finger or a finger and a half thick, cut from the sirloin of a steer."
426:
The unseasoned meat is turned once, cooking it about 3–5 minutes per side. Finally, it is cooked "standing" on the side of the bone (the steak must be thick enough to stand alone) for 5–7 minutes, until the traces of juice disappear from the bone.
419:, is used. The charcoal must be well alive, barely veiled by a light layer of ash, without flame. The meat must be very close to the coals at first, so that an aromatic crust is formed as quickly as possible via the
430:
The meat is well browned on the outside and rare on the inside. It should be red, soft, and juicy on the inside, but also warm. For this reason, it is not turned with forks.
393:
for at least two weeks in cold rooms – must be at room temperature at the time of cooking. The cut is about 1–1.5 kg, the height about 5–6 cm.
523:
300:...una larga fetta di carne, tagliata dalla culatta o d'altronde, poco arrostito sulla gratella, or altramente, e che si mangia così guascotta.
433:
Traditional accompaniments are cannellini beans dressed in olive oil, or a salad. On the table, it goes well with a good red wine, like
89:
451:
218:
61:
42:
68:
598:
583:
555:
75:
302:...a thick slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked.
613:
158:
108:
57:
276:) that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill until
46:
629:
634:
82:
35:
493:
606:
Elogio della bistecca. La fiorentina dalla
Chianina alla tavola. Storia, ricette, curiosità
311:
8:
488:
381:
609:
594:
579:
551:
543:
420:
354:
335:
338:, the half of the back on the side of the tail) of a young steer or heifer of the
258:
397:
134:
623:
331:
316:
499:
466:
412:
347:
343:
373:
480:
390:
24:
423:, then after the first minute it must be raised to a gentler heat.
401:
339:
277:
249:
146:
434:
180:
446:
269:
214:
192:
416:
404:
296:
in the early 19th century. An 1863 dictionary defines it as:
261:
170:
474:
342:
breed: in the middle it has the T-shaped bone, that is, a
525:
Vocabolario dell'uso toscano: Compilato da Pietro
Fanfani
408:
320:
576:
Viaggio in
Toscana. Alla scoperta dei prodotti tipici
456:
49:. Unsourced material may be challenged and removed.
542:
359:Science in the Kitchen and the Art of Eating Well
621:
608:, 2ª edizione, StreetLib, 2016. Windows/Linux.
548:La scienza in cucina e l'arte di mangiar bene
363:La scienza in cucina e l'arte di mangiar bene
238:
350:on one side and the sirloin on the other.
133:
517:
515:
109:Learn how and when to remove this message
528:(in Italian). G. Barbèra. pp. 154,
380:
372:
310:
521:
622:
578:, Firenze, Giunti, 2001, p. 127.
512:
591:Il libro della vera cucina fiorentina
323:, from which the cut of meat derives
47:adding citations to reliable sources
18:
13:
14:
646:
616:– Mac (interattivo) id1027888456.
473:
459:
445:
330:is obtained from the cut of the
213:
23:
568:
496:, also known as the Steak Party
334:(the part corresponding to the
34:needs additional citations for
593:, Firenze, Il Centauro, 2004.
536:
368:
292:was borrowed from the English
1:
574:Regione Toscana (a cura di),
505:
357:, in his 1891 cooking manual
306:
7:
440:
10:
651:
377:Raw fiorentinas on display
283:
264:dish made of young steer (
58:"Bistecca alla fiorentina"
353:The Italian gastronomist
208:
200:
186:
176:
166:
153:
141:
132:
522:Fanfani, Pietro (1863).
452:Bistecca alla fiorentina
385:Fiorentinas on the grill
328:Bistecca alla fiorentina
234:Bistecca alla fiorentina
221:Bistecca alla fiorentina
126:Bistecca alla fiorentina
400:, a generous amount of
389:The meat – previously
386:
378:
324:
304:
494:Italian Nettist Party
454:at Wikimedia Commons
384:
376:
314:
298:
550:. Florence: Giunti.
43:improve this article
489:List of beef dishes
195: to 17 minutes
129:
630:Cuisine of Tuscany
387:
379:
325:
123:
16:Italian steak dish
635:Beef steak dishes
599:978-88-86540-01-8
584:978-88-09-02452-6
557:978-88-09-03190-6
544:Pellegrino Artusi
450:Media related to
421:Maillard reaction
355:Pellegrino Artusi
230:
229:
142:Alternative names
119:
118:
111:
93:
642:
562:
561:
540:
534:
533:
519:
483:
478:
477:
469:
464:
463:
462:
449:
435:Chianti classico
336:lumbar vertebrae
315:The area of the
256:
253:
246:
243:
240:
217:
201:Main ingredients
196:
162:(Italian course)
137:
130:
128:
122:
114:
107:
103:
100:
94:
92:
51:
27:
19:
650:
649:
645:
644:
643:
641:
640:
639:
620:
619:
604:Sandro Pintus,
589:Paolo Petroni,
571:
566:
565:
558:
541:
537:
520:
513:
508:
479:
472:
465:
460:
458:
443:
371:
309:
301:
286:
254:
247:
244:
241:
226:
190:
177:Region or state
167:Place of origin
124:
115:
104:
98:
95:
52:
50:
40:
28:
17:
12:
11:
5:
648:
638:
637:
632:
618:
617:
602:
587:
570:
567:
564:
563:
556:
535:
510:
509:
507:
504:
503:
502:
497:
491:
485:
484:
470:
442:
439:
370:
367:
308:
305:
285:
282:
280:(50 °C).
228:
227:
225:
224:
209:
206:
205:
202:
198:
197:
188:
184:
183:
178:
174:
173:
168:
164:
163:
155:
151:
150:
143:
139:
138:
117:
116:
31:
29:
22:
15:
9:
6:
4:
3:
2:
647:
636:
633:
631:
628:
627:
625:
615:
614:9786050436051
611:
607:
603:
600:
596:
592:
588:
585:
581:
577:
573:
572:
559:
553:
549:
545:
539:
531:
527:
526:
518:
516:
511:
501:
498:
495:
492:
490:
487:
486:
482:
476:
471:
468:
457:
455:
453:
448:
438:
436:
431:
428:
424:
422:
418:
414:
410:
407:, preferably
406:
403:
399:
394:
392:
383:
375:
366:
364:
360:
356:
351:
349:
345:
341:
337:
333:
329:
322:
318:
313:
303:
297:
295:
291:
281:
279:
275:
271:
267:
263:
260:
251:
236:
235:
223:
222:
216:
211:
210:
207:
203:
199:
194:
189:
185:
182:
179:
175:
172:
169:
165:
161:
160:
156:
152:
148:
144:
140:
136:
131:
127:
121:
113:
110:
102:
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
605:
590:
575:
569:Bibliography
547:
538:
529:
524:
500:T-bone steak
467:Italy portal
444:
432:
429:
425:
396:To heat the
395:
388:
362:
358:
352:
344:T-bone steak
327:
326:
299:
293:
289:
287:
273:
265:
233:
232:
231:
220:
187:Cooking time
157:
125:
120:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
481:Food portal
369:Preparation
346:, with the
219:Media:
624:Categories
506:References
307:Definition
250:Florentine
248:beefsteak
147:Florentine
145:Beefsteak
99:April 2024
69:newspapers
532:bistécca.
294:beefsteak
288:The word
266:vitellone
546:(2003).
441:See also
413:holm oak
402:charcoal
340:Chianina
319:and the
290:bistecca
274:scottona
257:) is an
332:sirloin
317:sirloin
284:History
259:Italian
242:
193:minutes
181:Tuscany
159:Secondo
83:scholar
612:
597:
582:
554:
405:embers
348:fillet
270:heifer
212:
154:Course
85:
78:
71:
64:
56:
417:olive
398:grill
268:) or
262:steak
252:style
171:Italy
149:style
90:JSTOR
76:books
610:ISBN
595:ISBN
580:ISBN
552:ISBN
530:s.v.
391:aged
278:rare
239:lit.
204:Beef
62:news
415:or
409:oak
321:rib
191:11
45:by
626::
514:^
437:.
411:,
601:.
586:.
560:.
361:(
272:(
255:'
245:'
237:(
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
