If it's the most italian food, The Florentine T-bone steak is something I, a meat lover, will never forget.
The Tuscany region of Italy has a mild climate, with vast grasslands and fertile soils. These beefs, grown in a privileged natural environment, are compact and of the highest quality. The two most important indicators of beef are the natural influence of the environment on meat quality during the growth process, and the freshness of the meat during transportation, which together determine the taste of the grilled steak and the richness of the juice. The T bone is rich in the rich taste of various beef parts, and it is easier for large pieces of meat to retain the original broth of fresh beef.
T-bone steaks have a long history, dating back to San Lorenzo's Fasting Day and the Medici family. Every year on 10 August, San Lorenzo Fasting Day in Italy, people light campfires and serve roasted veal in large quantities. This festival is mainly celebrated outdoors, people from all over the world come to visit, there is a saying that some British knights once ate this roast beef on the festival, in English called "beef steak", "beef steak" in Italian gradually evolved into "bistecca", and continues to use today.
Tuscan T-bone steak, don't underestimate these simple words, contains several hard requirements: 1. The meat must come from the Chianina cattle in the Tuscan mountains of Italy, which is also the largest and oldest cattle in the world. 2, steak must be made of beef loin meat, that is, we are familiar with the T bone part, the starting weight of about 1-1.5 kg, the thickness is generally three to four fingers thick (5-6 cm). 3: Marinate for two weeks and bake directly with charcoal. In fact, the best thing to eat is three ripe, only the outer skin is cooked thoroughly, hard and crisp, the inside is crimson and tender and juicy, fully retaining the juice of the beef itself, and the middle T bone adds more flavor
I chose the Trattoria dall'Oste restaurant in Florence, opposite the main train station, and there are many ways to cook steaks: classic grilled steaks, seasoned with black truffles and black vinegar, etc. However, because I was traveling alone at the time, there was a small episode when I went to dinner: at the beginning, the people in the restaurant watched me go alone, did not sell me T-bone steak, and said, "We have 500 grams, 1 kilogram is too much for you"
I looked at the steak in the window and said, "I think it's pretty much the same, 1 kilogram."
The waiter saw that I insisted on it again and again, and found a relatively small piece, more than 900 grams, with Tuscan red wine, well, to a village chief do not change!
The wind swept through the clouds, feasting heavily, and guaranteeing that after 30 minutes, there would be a piece of T bone left!
If a friend has the conditions and wants to try homemade T-bone steak at home, it is also very easy: first leave the steak at room temperature for 30 minutes, use a clean heated grill, and spread the oil on the grill; sprinkle enough salt and pepper on the steak, apply a layer of olive oil, press appropriately to make the ingredients penetrate into the meat; grill the steak for 5 to 6 minutes to four minutes on each side, the tenderloin will be cooked faster than the front loin meat, turn the steak every 2 minutes to make the heat even and the surface more crisp; cut off the bone part, cut the steak into half-inch thick slices, Place in a warm dish and prepare some gray sea salt on the side and enjoy
【Author:Desert Rose】
Global travel expert, travel experience engineer, freelance writer, guest host. He has traveled to nearly 50 countries and more than 200 cities on five continents.