This is a typical italian steak. Usually served medium so people will cook it on a hot stone
by Meow_Rick
7 Comments
Giova-Rossi
Probably the most delicious thing you can order in Italy, and that’s saying something.
elektero
Sorry but fiorentina is served between au bleau and rare, as the One in the photo
MercolediHalliwell
A me sembra cotta male, ma non me ne intendo.
Olek---
Steak looks amazing, not sure about the salad though. Looks like what you’d be given at the local fish and chip shop here in the UK.
lrosa
The good part is that there is no “water” in the dish, meaning that the meat has been aged and dried and you payed for meat and not for water.
Please remove that red can of sugary awful liquid on the right. 🙂 Fiorentina needs red wine.
thebannedtoo
Yes that would be a Fiorentina. Rimanadala indietro che è cruda! wtf
flubotomy
I’ve been eating Bistecca alla Fiorentina my whole life and it’s always rare and I’ve never seen it cooked on a stone. There are very specific “rules” in order to be considered Fiorentina. Aside from being cooked over wood charcoal It should be thick enough to stand upright on its own and is usually served with a side salad or some variation of broccoli.
7 Comments
Probably the most delicious thing you can order in Italy, and that’s saying something.
Sorry but fiorentina is served between au bleau and rare, as the One in the photo
A me sembra cotta male, ma non me ne intendo.
Steak looks amazing, not sure about the salad though. Looks like what you’d be given at the local fish and chip shop here in the UK.
The good part is that there is no “water” in the dish, meaning that the meat has been aged and dried and you payed for meat and not for water.
Please remove that red can of sugary awful liquid on the right. 🙂 Fiorentina needs red wine.
Yes that would be a Fiorentina. Rimanadala indietro che è cruda! wtf
I’ve been eating Bistecca alla Fiorentina my whole life and it’s always rare and I’ve never seen it cooked on a stone. There are very specific “rules” in order to be considered Fiorentina. Aside from being cooked over wood charcoal It should be thick enough to stand upright on its own and is usually served with a side salad or some variation of broccoli.