Originally posted by duecerT-bone florentine style or bistecca alla Pinturicchio. The latter dish is like Steak Wellington, ma con amore!
for a long time I really loved the T-bone/porterhouse cuts, now I crave the silky tenderness of a well grilled new york strip. mmmmm. steak its whats for dinner!
Originally posted by scacchipazzothanks, i'll check it out. while i'm partial to t-bones, i'm always happy to see a porterhouse, scotch fillet or NY cut on the plate as well. as long as it's good quality meat, i usually don't do anything too fancy with it.
You shouls try it Florentine style. Almost 2" thick and breaded like chicken fried steak, rare in the middle and fall off the bone tender! Realy delectable, but your way is always great as well.
Originally posted by BlackampStraight up meat with nothing fancy is always so great. My favorite ever meal was at Chaco Canyon. Steak on the grill, baked tater, beans. Cold night. 17F then sleeping in a tent. Does not get much better than that. Was not fancy meat either, but is was sooo good!
thanks, i'll check it out. while i'm partial to t-bones, i'm always happy to see a porterhouse, scotch fillet or NY cut on the plate as well. as long as it's good quality meat, i usually don't do anything too fancy with it.
Originally posted by AttilaTheHornI have heard it is delectable indeed. The best restaurant steak I ever had was in a little town, Spello, near Spoletto. They served bistecca alla Pinturicchio. It was served on a ceramic painters palette. The whole experience was magical. This restaurant won an international award with this dish. Il Molino, the restaurant, had excellent prices as well and wonderful waiters. They gave us drinks on the house over and over. It was winter so not many customers and they were quite happy to serve us.
The day my wife and I became engaged, we went out to an up-scale restaurant. I forget what she ordered but I had a fantastic beef Wellington and cherries jubilee for desert. With a special salad mixed right at our table, a wonderful bottle of French wine, it was quite memorable. This was in Alberta, and of course it was Alberta beef, the tenderest cut.
Originally posted by duecerAlmost everything Florentine is good. I swear I saw a lady that looked just like Boticelli's Venus while there for a few days in 04. Bbut I digress. Italians do meatt quite well. Steak Milanese is another favorite of mine. Hvae you ever had Braseola. It's a thin cold cut like pastrami served on a leaf of arugula with a drizzle of oil and a thin slice of Reggiano. Generally served with a side of baby zucchini sauted in oil and garlic, loaf of crusty bread and nice Bardolino. Don't get me started on their cheeses.
yes Florentine is excellent, so are potatoes florentine