Beef Steak (Bistecca)
Beef Steak (Bistecca)

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beef steak (bistecca). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Beef Steak (Bistecca) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Beef Steak (Bistecca) is something that I’ve loved my whole life.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. So the story goes, a large contingent of English knights referred to the barbecued beef as 'beef steak' - the amused locals mimicked them and the 'beef steak' became ' bistecca '. If we know one thing from history, where there's beef, there are almost certainly English people, so the story holds a modicum of sense in that respect. This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef steak (bistecca) using 5 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Beef Steak (Bistecca):
  1. Prepare 300 grams Beef (loin or sirloin)
  2. Make ready 1 Salt (natural)
  3. Make ready 1 Black pepper
  4. Prepare 10 ml Olive oil
  5. Make ready 2 clove Garlic

Combine cheese, oregano and breadcrumbs, salt and pepper. Dip steaks in the bread mixture. Cook steaks under broiler, turning once. To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper.

Steps to make Beef Steak (Bistecca):
  1. Prepare the ingredients. Take the beef out of the refrigerator 30 minutes before you cook it, so it gets close to room temperature. This is the biggest key to this recipe!
  2. Season the room temperature steak on both sides generously with salt and pepper. (Press it in with your hands so that it doesn't fall off as the steak cooks!)
  3. Heat a pan until it's smoking lightly, and add the steak. Put in the garlic too. The heat should be about medium-high!
  4. Brown well on both sides.
  5. When the garlic turns brown, put it on the meat.
  6. If the meat is springs back when you press it, it's done.
  7. The second key: Wrap the cooked steak in aluminium foil and leave it to rest in a warm place, such as near the cooktop.
  8. When you press down on the steak with your finger, it will spring back more than before. If it no longer feels like raw meat, slice it up! If the meat juices don't spurt out of the steak, it's a success.
  9. Slice thickly and serve!
  10. This is a great main dish. It's also delicious with lemon juice or balsamic vinegar. Wasabi soy sauce is great too!
  11. To summarize: 1. Have the steak at room temperature before you cook it. If it's still cold, the meat will be tough, and won't cook through properly to the middle!
    1. Season generously with salt and pepper, and heat in the pan until it's smoking slightly. Smear the oil on the steak rather than putting it in the pan.
    1. After the steak is seared evenly, wrap in aluminium foil and rest in a warm place. It's done if it springs back when you press the steak in the middle with your finger.
  14. You should rest the steak for as long as you cooked it. If the steak is thin, just sear the outside and rest for a little while. ♪

Cook steaks under broiler, turning once. To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper. In addition to being steak from a specific breed of cattle, this steak is also a very specific cut. Bistecca alla Fiorentina is made from a thick cut of porterhouse steak. The steak is cut from the loin, just below the rib cage and above the round or rump (depending on which side of the pond you come from!).

So that’s going to wrap this up with this exceptional food beef steak (bistecca) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!