Florentine Steak, Ribeye or Boneless/Ribeye? That's the dilemma...
The Steak debate is truly destined for the history books: each cut has its own unique flavor and texture profile; Big meat eaters love to spend hours arguing about what the best cut is without ever coming to a conclusion. Quiet! Whether you're hosting a home-cooked gourmet steak dinner or just want to know what type of meat to choose, by the time you're done reading these lines, you'll have no problem. The main differences between Fiorentina, Rib-Eye, come down to fat and bone content. The Florentine steak contains a "T" shaped bone, while the Ribeye can be bone-in or boneless type. The T-bone comes from the cut along the cow's upper rib cage, closer to the hind limbs. A part of the animal's body characterized by little muscular effort in movement. It consists of two different cuts, the fillet along one side and the sirloin on the other, has a large central bone and is at least 3 fingers high. Its thickness makes cooking on the griddle or in a pan less suitable but not impossible: I advise you to ask for cuts not exceeding 500/700 g others which it is strongly recommended to turn on the grill or BBQ unless you use the Reverse Searing technique which allows you to cook taller steaks even in the cast iron pan. For an excellent yield, it is recommended to take the steak out of the fridge at least 30 minutes before cooking and massage it with extra virgin olive oil. Adult beef bone-in steak is meat that is generally slaughtered after a year and a half. It is a cut of meat made from the loin, the animal's back. The color is a beautiful deep red and is usually rich in fat and protein, which is why rare cooking is preferred.
So what is the Best Cut of Steak?Well, it depends on your taste! You'll want to try them out to decide which steak is right for you. After all, variety is the spice of life. Have a nice day.
NUTRITIONAL PROPERTIESSteak, as well as beef in general, contains noble proteins, minerals (such as iron, potassium, zinc and sodium). It also contains vitamins, especially A (great for healthy teeth, skin, bones and eyes), PP and B vitamins. For this reason, it has beneficial effects on metabolism, the immune system and has antioxidant properties.
COOKING TIPSAdult beef steak is cooked in a variety of ways. The most used one is certainly the grill, but not everyone has this possibility, so we often resort to frying pans. The advice is to use only metal or cast iron ones and not non-stick. This ensures that right crunchiness that makes the meat special. Depending on taste, cooking times are different, for those who want it rare, 5 minutes is enough. On the other hand, those who prefer medium cooking increase the minutes to 6, three on each side. Those who love it well cooked need 8/9 minutes.
CURIOSITYAs for the origin of the name "steak", some claim that it derives from the English word "beef steak" which means "ox rib". With regard to the particular type of cut, however, a distinction must be made between ribeye and Florentine steak, which are very different. The first is obtained from the front of the loin, while the second from the back.
PRESENTATIONGrilled steak with onion rings is a quick and easy-to-prepare main course for a "gourmet" evening with friends. The tasty sauce that accompanies the meat and the simple but original seasoning will certainly satisfy your guests.
INGREDIENTS
4 beef steak2 onionsOregano leaves to taste1 teaspoon Paprika1 clove of garlicHalf a glass of red wineFlour to taste1 glass of sparkling waterOil for frying to tasteEVO oil to tasteSalt and pepper to taste
PREPARATION
In a bowl, combine garlic, oregano, two tablespoons of oil, salt and pepper. Make the simple batter for the onion rings: add the cold sparkling water to the flour and then the paprika. Chop the onions, dip them in the batter and fry in the boiling oil. As the onions turn golden, remove them from the oil and place them on a plate on which you have placed paper towels. Season the fried onions with salt and in the meantime heat a pan for the meat. Cook the meat for a minute on both sides with just a drizzle of oil. Deglaze with red wine. Add the previously prepared sauce. Finish cooking the meat (leave 3 to 5 minutes on each side). Serve the steaks hot with onions and a few oregano leaves.
The Steak debate is truly destined for the history books: each cut has its own unique flavor and texture profile; Big meat eaters love to spend hours arguing about what the best cut is without ever coming to a conclusion. Quiet! Whether you're hosting a home-cooked gourmet steak dinner or just want to know what type of meat to choose, by the time you're done reading these lines, you'll have no problem. The main differences between Fiorentina, Rib-Eye, come down to fat and bone content. The Florentine steak contains a "T" shaped bone, while the Ribeye can be bone-in or boneless type. The T-bone comes from the cut along the cow's upper rib cage, closer to the hind limbs. A part of the animal's body characterized by little muscular effort in movement. It consists of two different cuts, the fillet along one side and the sirloin on the other, has a large central bone and is at least 3 fingers high. Its thickness makes cooking on the griddle or in a pan less suitable but not impossible: I advise you to ask for cuts not exceeding 500/700 g others which it is strongly recommended to turn on the grill or BBQ unless you use the Reverse Searing technique which allows you to cook taller steaks even in the cast iron pan. For an excellent yield, it is recommended to take the steak out of the fridge at least 30 minutes before cooking and massage it with extra virgin olive oil. Adult beef bone-in steak is meat that is generally slaughtered after a year and a half. It is a cut of meat made from the loin, the animal's back. The color is a beautiful deep red and is usually rich in fat and protein, which is why rare cooking is preferred.
So what is the Best Cut of Steak?
Well, it depends on your taste! You'll want to try them out to decide which steak is right for you. After all, variety is the spice of life. Have a nice day.
NUTRITIONAL PROPERTIES
Steak, as well as beef in general, contains noble proteins, minerals (such as iron, potassium, zinc and sodium). It also contains vitamins, especially A (great for healthy teeth, skin, bones and eyes), PP and B vitamins. For this reason, it has beneficial effects on metabolism, the immune system and has antioxidant properties.
COOKING TIPS
Adult beef steak is cooked in a variety of ways. The most used one is certainly the grill, but not everyone has this possibility, so we often resort to frying pans. The advice is to use only metal or cast iron ones and not non-stick. This ensures that right crunchiness that makes the meat special. Depending on taste, cooking times are different, for those who want it rare, 5 minutes is enough. On the other hand, those who prefer medium cooking increase the minutes to 6, three on each side. Those who love it well cooked need 8/9 minutes.
CURIOSITY
As for the origin of the name "steak", some claim that it derives from the English word "beef steak" which means "ox rib". With regard to the particular type of cut, however, a distinction must be made between ribeye and Florentine steak, which are very different. The first is obtained from the front of the loin, while the second from the back.
PRESENTATION
Grilled steak with onion rings is a quick and easy-to-prepare main course for a "gourmet" evening with friends. The tasty sauce that accompanies the meat and the simple but original seasoning will certainly satisfy your guests.
INGREDIENTS
4 beef steak
2 onions
Oregano leaves to taste
1 teaspoon Paprika
1 clove of garlic
Half a glass of red wine
Flour to taste
1 glass of sparkling water
Oil for frying to taste
EVO oil to taste
Salt and pepper to taste
PREPARATION
In a bowl, combine garlic, oregano, two tablespoons of oil, salt and pepper. Make the simple batter for the onion rings: add the cold sparkling water to the flour and then the paprika. Chop the onions, dip them in the batter and fry in the boiling oil. As the onions turn golden, remove them from the oil and place them on a plate on which you have placed paper towels. Season the fried onions with salt and in the meantime heat a pan for the meat. Cook the meat for a minute on both sides with just a drizzle of oil. Deglaze with red wine. Add the previously prepared sauce. Finish cooking the meat (leave 3 to 5 minutes on each side). Serve the steaks hot with onions and a few oregano leaves.
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