How to prepare steak for a crowd


Bistecca alla Fiorentina is an impressive dish of Porterhouse steak done Florentine style. This Florentine steak is a simple recipe, perfect for a summer dinner party.

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What Is Bistecca Alla Fiorentina?

Bistecca alla Fiorentina is an easy, traditional recipe from Florence.

Everything about this dish highlights Tuscan cooking, from its simplicity, to lớn its use of quality ingredients, lớn the rustic feel of sitting down to lớn a slab of perfectly cooked steak.

But, this is no ordinary steak.

Traditionally, the meat for Bistecca alla Fiorentina comes from an ancient breed of Tuscan cattle, called the Chianina. This breed of cattle is known for their incredibly flavorful meat.

To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt và pepper.

In addition to lớn being steak from a specific breed of cattle, this steak is also a very specific cut.

Bistecca alla Fiorentina is made from a thick cut of porterhouse steak.

How thick?

Instead of inches, Tuscans measure their steak in “fingers”, và a good bistecca alla fiorentina will be 3-4 fingers thick.

We’re talking 2-3 inches thick, depending on whose fingers you’re using!

It’s a hefty steak, one that is meant khổng lồ serve 3-4 people. So, it’s perfect for a summer dinner party!


What Is A Porterhouse Steak?

A porterhouse steak is a steak that is actually a combination of two incredibly tender steaks, the strip (better known as a new york Strip) and the tenderloin (also called a tenderloin filet, or simply, a filet).

They are connected by a T-shaped bone, which gives this steak it’s characteristic shape.

Both the strip and the tenderloin are incredibly lean & tender, making the porterhouse a very special steak to lớn cook.

What Is The Difference Between A T-Bone and Porterhouse Steak?

The difference between & T-bone steak and a porterhouse all comes down to lớn size.

They both are the exact same steak, cut from the short loin. The porterhouse, however, is larger, because it is taken from the larger end of the tenderloin.

In the US, khổng lồ be a porterhouse, the tenderloin filet section must be at least 1 1/4 inches wide at its thickest point.

To be a T-bone, the tenderloin filet section only needs to lớn be at least 1/4 inch thick. (Any smaller than 1/4 inch, then the steak will be called either a bone-in thủ đô new york strip or a “Club” steak.)

How to Choose A Porterhouse Steak For Bistecca alla Fiorentina

Because the classification of porterhouse vs T-bone is based on the kích thước of the tenderloin filet at its widest point, it is possible to lớn get a porterhouse that has a filet that is thick at one point, but thin in other places.

So, when choosing a porterhouse steak, it’s important lớn look at the kích thước of the filet (the smaller of the two sides). You want to lớn choose one that is uniform all the way through, giving you ample filet.

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Because, who wants to lớn be cheated on their tenderloin?

I know we don’t!

The other thing to look for in your porterhouse steak is marbling.

Marbling is the amount of little white flecks that are throughout the meat. The more marbling, the better unique of beef you’re getting. Marbling is one of the reasons that we always chooseCertified Angus Beef®brand, because high amounts of marbling is one of their 10 chất lượng standards.

Bistecca alla Firoentina is all about choosing quality beef. And, while we might not be eating ancient Chianina beef, we’d be willing to lớn bet that Certified Angus Beef®brand beef comes pretty close the the chất lượng and flavor that Florentines expect when eating this special steak.

If you’re not sure where khổng lồ findCertified Angus Beef®brand near you, kiểm tra out their handy brand locator tool! You won’t be disappointed!


How lớn Grill Bistecca alla Fiorentina

What really sets Bistecca alla Fiorentia apart is the way it is grilled. The steak for this dish is always cooked at a high heat.

A high heat for that thick of a steak?

That’s the whole point.

Bistecca alla Fiorentina is traditinally cooked khổng lồ rare in the middle, with a good crust on the outside.

The rareness of the inside showcases the flavor of the meat, while the crust creates a beautifully caramelized contrast to each bite.

What If I Don’t lượt thích Rare Steak?

If rare steak isn’t quite your idea of a good meal, feel không lấy phí to cook the porterhouse a little longer over a lower heat.

You have a couple of options here:

You couldsear it over a hot grill and then stick it in the oven at 375F until it reaches your ideal doneness.

Or, you use the reverse sear method. To vày this, you heat part of your grill to medium and cook the steak until it’s nearly done. Heat another section of your grill lớn hot & sear the steak right before serving, to get that tasty crust.


How vì I Know When My Steak Is Done?

The only way to lớn really know when your steak is done is to use a meat or instant-read thermometer and cook it lớn the proper temperature.

Push the thermometer into the strip side of the steak, trying to lớn get it as close khổng lồ the center as possible.

Your steak will continue cooking as it rests before you slice it, so here are the temperatures you’re looking for:

120F for rare (cool red center)130F for medium rare (warm red center)140F for medium (warm pink center)

How khổng lồ Serve Florentine Steak

Since this Florentine steak is large enough lớn serve 3-4 people, it is traditionally served family style.

It comes lớn your table with the strip and filet carved off of the T-bone and nicely sliced.

This makes for a pretty presentation, và each diner can try as much as they want of both the strip and filet.

Serve your steak with little bowls of the coarse salt and coarse pepper that you used to lớn season your steak, so your dinner guests can adjust the seasoning on their steak khổng lồ taste.

Cannellini beans or roasted potatoes & an arugula salad or seared broccolini make for perfect sides khổng lồ go along with this beautiful steak.