Fiorentina - T-bone steak

Here below is how I prepare my favourite cut of meat Fiorentina, T-bone.

The breed of the bovine for a steak to be called Fiorentina is Chianina, beef grown in Valdichiana.

Beef are big size animals used both for work both for meat. Nowadays mainly for meat. The coat after one year of age is white, cream.

T-bone has in it two sides divided by the bone the strip loin and the tenderloin.

Portehouse is nothing but a T-bone with a bigger tenderloin (fillet).

This cut contains the two most serious part of the beef, that is why it is so expensive.

T-bone usually are also thick cuts to be shared with more than one person.

The Fiorentina I cooked is a Porterhouse 7cm or 2,7 inches thick and weighted 1,3 kg or 2,8 pounds.

In the picture above you can see the thickness of the cut and its size. The photo is taken from the strip loin side. Below is the meat upside down with the extra fat removed I have left only the first membrane attached to the meat wich actually seals all the juices inside.That membrane is very gummy and removing it might result in damaging the cut.

I have covered the Fiorentina with Tuscan extra virgin olive oil (of course) and sprinkled on each side black pepper, cooking sea salt, dried garlic and onions  flakes. Massage gently the meat.

 As you can see the fillet is so tender that you can see the fiber spreading just touching it.

Above is a fillet detail so juicy and tender that can be cut by using a fork.

Put the meat over high heat (if you pass you hand over the grill and can't leave it on the same spot for more than 2 seconds, you know it is high heat) and cook 5-7 minutes per side (turning the meat upside down) than turn the meat 90° and cook again 5-7 minutes per side.

 End its cooking on the bone for about 3 minutes just the time to heat well the thickest part.

Cooking time really depends on the thikness of the meat and how you like it done.

Fiorentina has to be raw inside so if you follow my suggestion you won't be disappointed.

The texture of the meat after the 90° flip.

Here above the doneness of the meat a very crusty outside perfectly grilled and the juicy raw inside.

To slice the meat set it vertically and start from the top next to the bone all way down, turn the kife orizontally untill the meat is totally removed. Repeat the process also for the other side.

Once the meat is removed from the bone, slice it against the grain of meat.

The meat is so tender you will enjoy 1 cm or 0,4 inch thick slices.

 

Above the plate composition: fillet on the left, strip loin on the right and to exalt the red-pinkness of the meat inside some pickled zucchini.

A close up of the fillet fiber.

How do you like T-bone steaks cooked ??