Bistecca alla Fiorentina – Steakhouse in Florence Italy

A visit to Trattoria Dall’Oste where head chef Vincenzo Cugliari shows the preparation of a Bistecca alla Fiorentina
Instagram: @trattoriadalloste

Welcome to Trattoria Dall’Oste. I’m Vincenzo, one of the chefs, and today we’re going to make a Chianina Florentine steak. Now we’re going to cut the loin. As you can see, it’s a heifer, and here we can already see the marks that the white Apennine beef bears. So, we’re talking about a certified Chianina. Hey! And here’s our Chianina. This is a Lombard Chianina Heifer PGI. Here we can see the consortium’s marks on fire. It’s a heifer, that is, a female animal that’s aged 18 months. Now we’re going to cut the fillet, and then we’ll cut the Florentine steak. Here we have another Chianina, also a heifer. This is the fillet, which we’re now going to clean up for a moment. Take it out a little. And here, on this side, we get the Florentine steak. Here’s how it looks like a stick because it has the T-shape of the bone. This is the sirloin part and this is the fillet part. According to tradition, the Florentine steak must be at least four fingers thick. Now we’re not going to cut the first one because the first one contains the meat, we’ll cut the second one. So we’ll make this one a little thinner. Set this aside. And here’s the steak, the Florentine. Here it is. Four fingers. Here we go, here we go. Now we’re going to lightly trim off the aging and the slightly excess fat to clean this part here. Now in a few minutes we’ll add it because the flame is still too strong. In a few minutes the gill will be perfect and we’ll put the steak to cook. Meanwhile, we’ll place it here on the side, standing up, so the steak can start to heat up. Almost 2 kg. This one will take 20 minutes. This is for an appetizer. I know. Red onion, please. I’ll have the side dishes ready in a moment. Ole! Here’s our Chianina. Now let’s get to the cutting. Now we’re serving it on the lava stone. It’s just the right amount of heat, just right to maintain the temperature. Here. Yes, you’re at 60°C Another minute of “crispy” to maintain the temperature, we’ll put it here for a moment. That way we’ll finish it off and serve it to you at the table. And now a little salt. Salt flakes. Just a moment, I’ll have you set up the table so I can bring it to you.