Steak cutting and grilling in Florence. Chianina beef being low in fat - lean - can be eaten rare or even blue rare. The weight of the prepared steak is 1.5 kg -
These guys really know what they’re doing. Any time I cook a steak, they are my inspiration. Of course, I’m not using the quality of beef they are, but we do what we can.
I had this once in Tuscany and when I got it, I thought it was way to raw and would probably be tough. Nope, the meat is the most tender thing you can imagine! It was incredibly tasty and tender and unlike anything I’ve had in the US. Something every meat/beef lover needs to try at least once.
Do you think it’s because America is new to the scene in terms of cultural evolution? Like, since it’s such a new country, do you think that it’s just a lower quality because of its age? And do you think that maybe, in a few years, it could reach or even top it’s European or Asian counterparts in the food department?
@@toothpicksniffer9610 interesting way of thinking about it, but truth is that America is a very poverty stricken country. Most people here in America can't afford to eat at places like this in the video, and if a place exactly like that did come to the US, the bill would be more than most peoples rent. So the problem is we could achieve good food like this but there isn't a wide enough market for it because of exports cost, and not enough people to make a business from it.
I'm not a North American, but I was wondering what this steak video, has to do with the U.S?? I know Americans are this and that, but sometimes people hate too much. Just for the record, most people in Italy won't be able to afford this plate.
Seeing this vid, this place immediately went to my bucket list. Thick slabs of cured beef, coming straight from the grill.......................jummy! Combined with a dense Italian Red wine with plenty of body - heaven.
In Florence, nine of us ate 3 one kilo steaks, with fries! That’s the only way it was sold, by the kilo ( 2.2 lbs ). Started with two but it was so good we ordered the third one. Medium rare, fantastic!
I was there this past spring, wonderful city. I had the Florentine Steak at a different restaurant. You order by the kilo (1k=2.2lbs) and depending on the restaurant, looking at $65-$80 euros per kilo. They will not ask you how you want it done, they prepare it the same way every time. If you don't like to see it between rare or medium rare, can't help you...but it was very, very good.
Yes direct from the butcher is cheaper. They're not cooking it for you. They aren't paying all the bills for the steakhouse either. The butcher didn't buy the tableware... and on and on. God I wish people would think
We attended a Rolling Stones show near Florence in 2017 and stayed at the St Regis Hotel where the band stayed too. We went to this steak house late one evening. The display of all the meat is beautiful.
I have had this steak, and it’s one of the best I ever had. What ever you do, never send it back because you think it’s to raw, it like a insult to the chef.
We're looking at a thousand years of good beef genetics so kudos to the stockman. And it's turned into a work of art by FLORENTINES of course. Im a teatotaler now but there was a time I sat down to one of those and 750ml of Ricasoli. Divine.
Me too. I was there in 2019 at the wineyards in tuscany and on the way back home by car we had a stop in Bologna to try the famous bolognese. Love from sweden to my friends in bella italia.
Here in the UK (Manchester area), I always say RARE, and it always comes out as medium to well done ??? I just don't understand how hard it is to do ? it is though they are afraid it will come back to them as undercooked??? Noooo I want it RARE......... This looks perfect. 👍👍👍
Some years ago in Tuscany I went to the butcher (in a little village) with my girlfriend and said "Due fiorentina per favore." He had a long look at us and with a grin he heaved up a piece of meat like the leg of an elephant. I believe the diameter was about 30cm. He set the knive at 9 or 10cm and said "Fiorentina..." I swallowed. Then he set the knive back to 5 or 6cm. "Normale". Very quietly I said "Due normale..." Anyway we had a size-problem with the frying pan in our rented house, but the meat was extraordinary. Later on we went to Florence and had fiorentinas in a steak house. They showed us the pieces of meat before cooking them on the open barbeque. The meat was much larger than the dish... It was wonderful.
Those are some GIGANTIC Porterhouses! I get them almost that thick from my specialty butcher and grill 'em up for the wife with my secret marinade. She was never much of a meat eater until we met...
Eric Valor that’s not what she told me. She said my meat was the best she’s ever had. Juicy, thick, and full of flavor. Weird but how’s she doing these days?
We saw these being served up when we went to Florence. Even for two, an intimidatingly huge amount of meat and a good vet could get that walking again. However, had a "normal" locally grown steak at another place and it was absolutely fabulous. Never had a disappointing meal in Florence. I think some people, Italians, Spanish, Thai, are just genetically incapable of not doing justice to great ingredients.
I ate salmon to dinner, but watching this just ruined my dinner! And i am hungry again big time. If i ever go to Italy again i will go to this place and order a steak like this, when i can die in peace.
those V shaped grill slats channel away some of the fat thats rendering, preventing out of control flare ups. Lessons learned from 2500 years of making these!
buddy smith actually in italy you can get a good “Fiorentina” for two people for 40-45€ in the average place (not going for expensive meats i mean). Not so expensive imho
Наоборот считаю. Толстый повар это беда. Либо обжмрается, либо ест нерациаонально. Нерадиво и неправильно. Ела додна быть полезной и вкусной. Его вид это показатель его работы
When you see a fat chef you know he probably loves his job and loves to eat, because that's me as well, and you best believe we treat our steaks like art
My wife and I ordered the Bistecca alla Fiorentina in Florence. You do not have a choice, because the chef cut along the rib and you got your cut when it is your turn. Ours was 880 grams. I ate it for lunch with a half bottle of Montalcino. My wife had two bites and I finished the whole thing. It was glorious. My wife took pictures of me as to how happy I was - love it!!!
@@guillerdg1683 have you even seen veal? That doesn't look like the one in the video. This is an adult beef called "scottona" which means it's a female cow that hasn't ever been pregnant
Let's be real, all those cuts looked delectable but the one that really caught my eye was the rib section of the Aberdeen Angus. Pretty much the second one he showed you and explained at 0:13 into the video. Nice beautiful eye, humungous cap(the best piece of meat on the entire animal), and just a beautiful amount of marbling, pretty much on par or perhaps even slightly better than your typical USDA Prime ribeye. I was hoping you'd go for that one but that's not the cut this place is known for. The whopping 5+ pound porterhouse is. Looked delicious and I'm sure it was. Unless I hit the lottery, the chances of me visiting this place is slim to none, so I get to live vicariously through you.
