Get ready for a true Italian classic! In this video, I’ll show you how to make the famous Bistecca alla Fiorentina — a juicy 1.2 kg steak prepared using the traditional Florentine recipe. With a crispy crust and tender inside, this steak will be the highlight of your table!
We’ll be using the best ingredients: fresh olive oil, garlic, and rosemary to enhance the flavor of the meat. A simple yet amazing recipe that anyone can recreate at home. Step-by-step instructions, tips on how to cook it to perfection, and the secrets of professional chefs!
Watch, like, and share with your friends to enjoy this amazing dish together! Don’t forget to subscribe to never miss new recipes!
#BisteccaAllaFiorentina #SteakRecipe #ItalianCuisine #Tuscany #FoodLovers #MeatLovers #CookingTips #HomemadeCooking #Beef #GrilledSteak #DenisInTheKitchen
22 Comments
11:02 Nooooo, you leave it on the bone!!
Bro cut that rancid fat off the edges. Change gloves or don’t use them and wash your hands. This must be Europe.
Why Not use Ur hands without the gloves?
14:28 chef literally said oh fuck its raw
Ciao Denis, innanzitutto sei bravissimo! Sono stato al Bagno Sirena quest'estate e mi sono trovato molto bene, ho scoperto casualmente i tuoi video e ti trovo molto preciso ma non servo io per dirlo. Avevo una curiosità, cos'è quella ciotola di granelli neri che metti al centro della pietra della carne? Immagino sia sale, è così? Se si, come ai utilizzi quello? Grazie mille e complimenti
There should be no food including spices anywhere near the sink where hands are washed.
The veg fry it looks like Thai and Chinese food but both Thai and Chinese you more flame and cook so quick
We call ผัดผัก 😂 oil garlic chili veg and some soy sauce
Ciao da Firenze. La cottura sull'osso si effettua per ultima, dato che serve per portare calore all'Interno dopo che la bistecca ha già cotto sul lato. Se la cuoci prima sull'osso all'interno la temperatura rimarrà troppo fredda anche se la cottura sui lati è perfetta. Inoltre la carne si taglia e si serve, non si rimette sulla griglia dopo averla tagliata.
La bistecca fiorentina non si serve su quella lavagna nera arroventata, ma sul piatto di ceramica ben caldo (non rovente, perché la carne non deve ricuocere).
Prova questi consigli e vedrai che il risultato sarà migliore.
PS: un vero cuoco italiano non usa mai i guanti mentre cucina, acqua calda e sapone sono più che sufficienti per una corretta igiene.
Lovely meat well prepared. I miss working in a kitchen. I cook well at home now but it just isn't the same.
Beautiful bro is that wood fire or gas?
How did your restaurant let you just skim a 45 oz porterhouse off the top like that????
mmm…troppo stacco tra parte cotta e cruda…sarebbe meglio un 52 gradi al cuore
In the part of Italy my family came from , no one ever ate steak.
It was simply too expensive.
And I believe that was the case for 99% of Italy.
sry but it's raw
Anyone who orders a steak anyway than rare, or medium rare should not be served. Only complaint is he didn't add the cooked garlic in the Spinach. It's delicious. I get sautéed spinach from an Italian deli in my neighborhood. Fantastic.
Time to watch Japanese knife skills. Dull knives should not be allowed in a kitchen and waste of trimmings that could be used to make a stock. I would never video something like this seeing imperfection.
Thats not authentic. No wood fire, no salt.
no gas nice
The Master
Прожарочка ровно та что нужно.
What is the vegetables used in this video?
might be 2 stupid questions, but shouldnt' the whole stack of ribs be kept in a fridge as opposed to under the towel?
Also another stupid one, should the weighting be done after the pelicos is cut?
Really good beef fat colour, probably a really nice steak