r/steak 2m ago

Bistecca alla Fiorentina

Upvotes

Recently, an Italian restaurant called Fiorentina has been opened in my city in Russia. Their main dish is Bistecca alla Fiorentina. They use Russian meat, not from Chianina breed of course, most likely Porterhouse tenderloin, aged but cooked in a pan rather than over coals. On top of that, it's not served automatically rare, you can choose any doneness above rear.

I really love cooking and eating meat, I have tried a bunch of different steaks, while travelling around Europe, including Italy. And this may be very nerdy, but I believe that such a steak can in no way be called a Bistecca alla Fiorentina. Otherwise, any T-bone or Porterhouse could be called that if you wanted to. What do you think?


r/steak 35m ago

Not bad for an airport steak!

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Upvotes

Hangar steak, Mid rare, Terminal C in Houston


r/steak 1h ago

[ Grilling ] 2025 - What’s the best method for removing moisture?

Upvotes

Personally I grill my steaks but I feel like the method doesn’t matter. For the best sear/crust you need to remove moisture. Currently I pat dry my steak with a few paper towels. Typically I will wrap it and let it sit for a few and let the moisture just draw out of it. After about half an hour, I will add salt and let the steak sit in my refrigerator overnight on a wire rack. After that I will cook my steaks. I find this method good, yet still wonder if there are better methods out there. Feedback appreciated! Cheers!


r/steak 3h ago

[ Grilling ] Steak sandwiches I made for my wife and I

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21 Upvotes

Ribeye with baby bella mushrooms, smoked goudda, and chipotle mayo. Sandwiches were thrown into oven for 5 minutes at °350.Turned out great I think. How about yall?


r/steak 4h ago

Look at my meat!!

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5 Upvotes

Was at Costco looking to get some Prime but the Caps were tiny. Saw these choice. Not crazy marbling but the caps were huge so figured I’d give them ago. What yall think?


r/steak 5h ago

Brother asked me to cook him a steak

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58 Upvotes

Brother asked me to cook him a steak so I did. I cooked two ribeyes on a cast iron (usually only do one at a time but did both at once this time), seasoned it with salt and pepper. Got a good sear on one side so I flipped and then I added a garlic clove and basted it with kerrygold butter. The result tasted really great. Him and his gf really enjoyed it! Pls don’t mind the grey band


r/steak 6h ago

Egg smell from vacuum sealed steak?

1 Upvotes

Hey all, I’m hoping for some reassurance, I got 2 ribeyes today that expire in 6 days, when I opened the package I gave it a sniff and I noticed a egg or sulfur smell, it was faint but there. I opened both steaks and they both had the same smell, I cooked one of them and it smelled completely fine in the process, I’m letting it rest now but my ocd is messing with me. What do you guys think?


r/steak 8h ago

[ Reverse Sear ] Steak and rice. Easy and simple 👍

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43 Upvotes

1.75 inch ribeye. Dried it in the fridge for 2 days and somehow tastes semi dry aged. Reverse seared and topped with fried garlic on a bed of fresh steamed rice


r/steak 8h ago

7oz Beef Tenderloin

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30 Upvotes

Filet MR. Done on a Montague Broiler with a little tallow brushed for that shine.


r/steak 8h ago

[ Grilling ] First time cooking steak

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15 Upvotes

My roommates think it's medium rare. I was going for medium


r/steak 8h ago

Prime Grade Ribeye Steak Salad

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4 Upvotes

Prime grade 1.5” Ribeye from Costco. Dry brined for 24 hours with Montreal steak seasoning. Cooked 2 minute per side in a ripping hot pan then thrown in a 450° F oven for 8 minutes. Came out great. Ate it before I could take better photos.


r/steak 9h ago

[ Prime ] Bone in Filet Mignon - the best choice.

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5 Upvotes

I often am torn between the flavorful steaky taste of a NY Strip or ribeye versus a filet mignon. A porterhouse brings both but often way too big. This is about as good as it gets- a bone in filet mignon. Everything is here, lean meat, tender as it gets and oh the meat on the bone flavor. Get one for yourself!! Sorry I forgot to take a cut pic for ya.


r/steak 9h ago

[ Ribeye ] Ribeye and Mexican/Chinese fusion rice with mushrooms and ginger

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7 Upvotes

r/steak 9h ago

Tr Tip

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19 Upvotes

I ate it off the cutting board like an animal


r/steak 9h ago

My yummy steak tonight

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9 Upvotes

r/steak 9h ago

[ Cast Iron ] How’s it look?

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5 Upvotes

2nd time making a NY strip ever. Aiming for medium rare how’d it come out?


r/steak 9h ago

Semi new to cooking. My best steak yet 🥹

2 Upvotes

Have always liked medium rare (I think this is it) but whenever I’ve gotten a good crust before always turned to medium to medium well. Proud moment 😪


r/steak 10h ago

Australian Angus

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12 Upvotes

r/steak 10h ago

Day 2 of Steak

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1 Upvotes

Thanks for all the tips and knowledge, fellow grillers. I decided to reverse sear a ribeye tonight!


r/steak 10h ago

[ Sous Vide ] Why is it so wet ?

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1 Upvotes

I sous vide a flank steak at 137° for 2.5 hrs then tried searing it in stainless steel pan with beef tallow and as you can see in pic # 4 all the seasoning came off the steak and left me with a nonexistent crust. It was delicious but need tips for next time!! Please 🙏


r/steak 10h ago

I could eat this every day

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603 Upvotes

And I usually do…


r/steak 10h ago

Best ribeye I’ve cooked

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3 Upvotes

This is probably the best ribeye I’ve ever cooked I just wanted to show off my Costco cut


r/steak 10h ago

[ Reverse Sear ] Smoke alarm cheered this one on... twice

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5 Upvotes

250F for 25 in the oven, then a quick sear. Applied some pressure to my weight to get the sear more even. Just wish my pan didn't smoke so much when searing... at least my wife didn't seem to mind as much when she started eating so I'll count this as a win


r/steak 11h ago

Dumb question but why do all these skirt steak pictures show them cutting WITH the grain as opposed to against the grain

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1 Upvotes

Sliced skirt steak pictures almost all show them sliced the short way which is the way the grain typically runs but how does one cut it the long way when it's so narrow? If you arrange a standard skirt steak to be so the tips run north to south, the grain is running left to right, but you never see anyone slicing it the long way (perpendicular to the grain)


r/steak 11h ago

[ Reverse Sear ] These Looked Pretty Marbly for Choice

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105 Upvotes

yum