The original impetus for this blog came from the Los Angeles Times Test Kitchen. In the online edition there is a library of tested recipes including seriously good pictures. I chose Bistecca fiorentina (Tuscan steak) because it was simple. Just meat, olive oil, salt and pepper. I was already familiar with the process of letting meat come room temperature before cooking and resting after. It is sage advise, follow it and will have a pleasant effect on the finished steak. I have a habit of not following or changing recipes so of course I enhanced this one. A squeeze of lemon with the olive oil wakes up the taste buds.
Bistecca fiorentina -Tuscan Steak
For plating I matched up a baked potato with butter, sour cream and chives. A side of grilled homegrown zucchini. It wasn't until reviewing the photos that it dawned on me. This may be Tuscan influenced but on the plate it is a good old steakhouse dinner.
Steakhouse Dinner
Bistecca fiorentina -Tuscan Steak
For plating I matched up a baked potato with butter, sour cream and chives. A side of grilled homegrown zucchini. It wasn't until reviewing the photos that it dawned on me. This may be Tuscan influenced but on the plate it is a good old steakhouse dinner.
Steakhouse Dinner
6 comments:
Gorgeous. I'm in the mood for a big steak. Soon!
Zoomie- This one was sneaking up on two pounds. It was consumed over two days. Not something you could eat every day but a grand treat.
Lovely! I'm so glad you thought to add a squirt of lemon juice. I'll bet that took it to perfection.
cookiecrumb- The lemon makes difference for my taste buds.
Those grill marks made me cry. Hey are you intersted in some steak buttons. They were only used once.
Chilebrown- no thanks on the buttons. Are those tears of joy because the steak is a work of art or tears of sadness because I have broken some law of grilling?
Post a Comment