Nerevar
Putenfleischesser
Yesterday I tried the goddess of italian grilling: the Fiorentina steak.
If you don't know what a Fiorentina steak is, we call Fiorentina one T-bone steak wich is cut very thickly (almost 2 or 3 cm in thickness) and always exclusively rare cooked on the charcoal or on the grill.
When we cooked it on the grill, if the Fiorentina is very large, we add some minutes of cooking the steak vertically, with the bone on the grill. This was not my instance, my steak was not so big.
I covered my steak with my Rub (see the recipe in the rub section) and a little piece of another steak with magic dust rub because my father was my guest so I wanted him to try this Rub.
I pre-heated my Q1400 at maximum level for about 30 minutes, it was a beautiful day, but I wanted my Q to be very very hot. When I put my steaks on the grill they started sizzling as I wanted. I didn't add wood chips, because I wanted to try the result without smoking, but I think I should have add some smoking flavour to my grilling.
I cooked my steaks for about 3 minutes each size, until they reached 45°C at the heart.
I wanted them to be very rare cooked, as the fiorentina tradition wants.
The result was very good: the steaks were almost perfect. Two remarks: maybe a little smoke flavour could make my steaks better, and I think that the electric weber grill doesn't reach the right temperatures to add some good grilling marks, but this is only an aesthetic point.
I served it on a bed of rocket salad, and then covered with olive oil and some parmesan cheese shavings.
All accompanied with an handmade italian dark beer, bought for this occasion.
Good. Very good. I think I found my way to make steaks on this grill.
If you don't know what a Fiorentina steak is, we call Fiorentina one T-bone steak wich is cut very thickly (almost 2 or 3 cm in thickness) and always exclusively rare cooked on the charcoal or on the grill.
When we cooked it on the grill, if the Fiorentina is very large, we add some minutes of cooking the steak vertically, with the bone on the grill. This was not my instance, my steak was not so big.
I covered my steak with my Rub (see the recipe in the rub section) and a little piece of another steak with magic dust rub because my father was my guest so I wanted him to try this Rub.
I pre-heated my Q1400 at maximum level for about 30 minutes, it was a beautiful day, but I wanted my Q to be very very hot. When I put my steaks on the grill they started sizzling as I wanted. I didn't add wood chips, because I wanted to try the result without smoking, but I think I should have add some smoking flavour to my grilling.
I cooked my steaks for about 3 minutes each size, until they reached 45°C at the heart.
I wanted them to be very rare cooked, as the fiorentina tradition wants.
The result was very good: the steaks were almost perfect. Two remarks: maybe a little smoke flavour could make my steaks better, and I think that the electric weber grill doesn't reach the right temperatures to add some good grilling marks, but this is only an aesthetic point.
I served it on a bed of rocket salad, and then covered with olive oil and some parmesan cheese shavings.
All accompanied with an handmade italian dark beer, bought for this occasion.
Good. Very good. I think I found my way to make steaks on this grill.
but I wanted to try that beer...
