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Rib-eye-steak

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Ingredients

Adjust Servings:
600 gr. Steak
Extra Virgin Olive Oil
Rosemary

Nutritional information

21,22 gr. per 100 gr.
Protein
155 per 100 gr.
Calories
25 mg. per 100 gr.
Calcium
54 mg. per 100 gr.
Sodium
195 mg. per 100 gr.
Phosphorus
328 mg. per 100 gr.
Potassium

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Rib-eye-steak

Real Tuscan Cuisine

Cuisine:

    The Main Course high in protein and low in calories

    • 45 minutes
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Bistecca is a term which once defined a specific cut of meat, but today refers to a method of cooking meat, mostly red meats, on the grill, griddle or in a pan, so its juices are seared inside.

    The “Fiorentina” is a cut of beef steak obtained from the short loin that consists of a T-shaped bone with meat on each side, one of which is the fillet, ideal for grilling.

    What you see in the picture is a rib-eye-steak, a cut of meat varying in thickness (bone in or out) obtained from a bovine’s loin. The meat used here is from the Chianina breed of cattle. The steak is put onto the hot grill completely plain and is normally served rare, not bleeding, with a good drizzling of olive oil.

    The method of cooking is the same for all the cuts.

     

    Steps

    1
    Done
    15 minutes

    Preparation

    Bring the steak to room temperature while you prepare the coals.

    2
    Done
    10/12 minutes

    Grill

    Put the steak onto the grill rack. Grill for about 5/6 minutes on each side for medium. This will depend on the heat from the coals, the thickness of the meat and the distance from the coals. Check to see that it is done to your liking.

    3
    Done

    Cutting

    Remove the steak from the heat and transfer to a cutting board. If you cook a "Fiorentina" with the bone, remove the fillet and the sirloin from the bone. You can eat dividing each in two parts or you can cut in slices and serve as a "Tagliata", seasoned with salt and drizzled with olive oil. You can add some rocket and parmesan cheese

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