BISTECCA ALLA FIORENTINA
Italiana (from Chianina)
(FLORENTINE T-Bone STEAK)
The Chianina is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. The famous bistecca alla fiorentina is produced from its meat.
Cooking-Time:
Approx. 1 hours & 20 minutes
First cooking stage
Set your Kamado temperature to
180°C/356°F.
Place the meat on the grill
for approx. 40 minutes
when the Meater
reaches the meat core temperature
of 40C / 104 F remove it from the heat.
Rest the meat approx. 20 minutes
Meanwhile increase
your Kamado temperature
for the
Second stage
the sear
increase your Kamado temperature at
370°C | 700°F
Place the meat on the grill for
A Total of 3 minutes
One minute per side
One minute stand.
When the meat
reaches the core temperature
of 50C / 122 F is ready.
serve with Coarse salt & ground black pepper
Rest the meat for 5 minutes
Tip:
I did the reverse sear method and because you rest the meat between low heat smoking and high heat searing, you can serve it hot off the grill.
Buon Apetito
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15 мар 2021
