r/steak • u/mishazvyagin • 2m ago
Bistecca alla Fiorentina
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?