Grazie mille, mi fa davvero piacere sapere che i miei video ti piacciono e continuano a comparire! I pov sono un modo perfetto per condividere l'azione in cucina!
Thank you! I'm glad you appreciated the technique. Treating the ingredients well, especially the beet, and using the bone for flavor is all about enhancing the dish. I'm glad it resonated with you-thanks for your feedback!
questo ristorante ha una delle migliori bistecche di Firenze, merita una visita complimenti per il lavoro, ero a Firenze ad ottobre ma non sapevo di aver smesso di lavorare a Grosseto. un abbraccio
Suttle, quiet, and very engaging. As if you are the one cooking and presenting the dish, POVs are amazing. First time here but I'll be paying attention for his uploads for sure. Thanks for the content.
Thank you so much for the kind words! I'm glad you enjoyed the POV style- it really makes the experience feel more personal. I appreciate you checking out the channel, and I'll definitely keep the content coming. Thanks again for your support!
В рекомендациях выдало видео рецепта карбонары, когда там еще не было и 5k просмотров. Теперь Вы набираете обороты. Рад за Вас. Эстетическое удовольствие получаю от просмотров Ваших видео. От всей души спасибо, Денис. Петербург Вас смотрит😎
Спасибо огромное за такие теплые слова и поддержку! Рад, что мои видео приносят удовольствие и что мои рецепты находят отклик. Очень приятно знать, что меня смотрят в Петербурге!
What an amazing work! I love how you manage to convey so much through visuals and editing without saying a single word. The recipes become even more inspiring this way. Congratulations on your talent and creativity!
Thank you so much for such kind words! I'm thrilled to hear that the visuals and editing alone make the recipes inspiring for you. It means a lot to know that the effort put into creating these videos resonates. Your support is truly appreciated!
Agreed. I used to have to use gloves also. We had to change our gloves after touching one food, wash your hands and then try to put on another pair of gloves. So stupid.
Ima keep it 1000 with you I worked as a cook in a few restaurants and I've used the employee bathroom (right after) a few of my fellow cooks...the sink was dry 😢
Too many videos are showing these black rubber gloves which chefs really don't use. This is for the appearance of being sanitary. He's using the same pair of gloves to chop the raw meat, to pick up pots and tools, to cut garlic and then handle the cooked meat. He's better off just not using gloves and just wash his hand before after the raw meat, again while handling the seasoning, and again when cutting the cooked meat. Just use heat gloves or a towel if you';re handling the hot pans for protection.
Місяць тому
I believe he would receive far more criticism and negative feedback if he chose not to use them. Also, it’s true that chefs typically don’t use such items unless they’re preparing large quantities of meat or need to prevent direct skin contact with the product for various reasons.
But he's touching so many other things while wearing the gloves and going back to the meat. It would look stupid to wash the gloves so just wash the hands without the gloves.
Amazing cooking. It looks very healthy. Are there no fries/potato etc to go with it? What does the customer do with the bone? Is that to keep their dog happy? 😅
Thank you! I'm glad you like the cooking. For dishes like Bistecca alla Fiorentina, we typically focus on the quality of the meat, which is rich and flavorful on its own. As for the bone, it's actually a part of the tradition -it's often left on the plate as it adds flavor during the cooking process. Customers usually enjoy it as part of the experience, and some even take it home for their pets, but it's not intended for that purpose.
Certainly looks wonderful. Is the griddle tray intended to allow the customer to finish slices to their preferred doneness, or is normally eaten blue? Is it intended for one person and can you say what the price to the customer is? I'm guessing 80-90 euros. What is the vegetable, chard?
Usually most of italian eat raw or mid--raw, especially if the cut is Fiorentina (Porterhouse). Probably they serve by this way half to allow some customers that don't enjoy raw meat to complete the doneness half for the "experience".
Florentine steak is traditionally served rare, as that's how it's meant to be enjoyed to fully appreciate the flavor and tenderness of the meat. However, if a customer prefers a different doneness, they can let us know, and we can adjust it accordingly. The vegetables I prepared alongside the steak are bietole (Swiss chard), which complement the dish perfectly. As for the price, you're right-it's typically around 80-90 euros, depending on the size of the steak. Thanks for your interest!
Thank you! Those are some of my favorite videos to make the energy in a full kitchen is amazing, and it's great to share that experience with everyone.
This is a great video for different reasons. 1. The food looks great and I would love to eat it. Great job! 2. It's great for all those people screaming for gloves in a kitchen...the gloves didn't do shit here. He touched the raw meat with his gloves, then went to the salt and the garlic and the chili. So he "contaminated" everything with raw meat...it doesn't matter for the dish because everything got cooked anyway AND if it's good quality meat you can easily eat it completely raw without any problem. So the gloves didn't really make any difference...he should have needed atleast 2 pairs of gloves to make all the "glove idiots" happy...or just wash his hands in between...NO DIFFERENCE AT ALL. This looks great and I would happily pay for that dish exactly how you prepared it in this video!
Thank you so much! I'm glad you enjoyed both the look of the dish and the cooking process itself. You're absolutely right-using gloves doesn't automatically mean better hygiene, especially in a professional kitchen where precision and quality of ingredients make all the difference. Good quality meat, as you pointed out, can indeed be safely handled and cooked without unnecessary fuss. Appreciate the thoughtful comment, and l'd be happy to serve you this steak exactly as it is!
Not to mention that whole muscle cuts are steril inside. You only need to worry about any cooties on the outside which also negligible if handle properly. I would be more concerned about cross contamination of the open sauces by the wash sink.
Наконец-то видео снимает профессионал, а не очередной 'мишленовский фудблогер', творящий дичь на кухне. Мне, как обывателю, есть чему поучиться. Спасибо, Денис!
Yes, it's a different kitchen because the season at that restaurant ended, and it's closed for the winter. But don't worry, I'm still cooking in other places with the same passion!
Thank you! Yes, the Fiorentina steak is traditionally served very rare, or "al sangue," to preserve its tenderness and rich flavor. It's seared on the outside but remains juicy and almost blue on the inside. That's what makes this Tuscan classic so special!
Thank you! Adding a drizzle of olive oil and a sprinkle of sea salt sounds perfect-it's all about enhancing the natural flavors. The price for this dish is around 80 euros, depending on the portion size also by the type of meat used. For example, Scottona, Black Angus, or Chianina beef can vary in price,. Glad you enjoyed watching!
This is one of the most stupid and inefficient things I've ever seen (concerning beef). For example, at 1:53 is the best way to lose a finger. The waste all told is huge. There is really nothing special or difficult about cooking a porterhouse.
Touching the meat to my wrist is a quick way to check its temperature, especially when handling delicate cuts. It's not the most precise method, but it gives a good sense of whether it's warm or ready for the next step. Thanks for asking!
Great observation! There was actually salt in a small dish on the side, so the guest can choose to add it themselves or enjoy the meat as is. Traditionally, Florentine steak isn't salted during cooking to let the natural flavor of the meat shine. Thanks for your comment!
In italy they do not season their steaks, and in some areas eat it raw, not rare, but raw, like in this video. Its litterly a big chunk of chewy bland beef. Most will be dissappinted to find out how bland it is.
In Italy, especially with dishes like Bistecca alla Fiorentina, the focus is on the quality of the meat itself. It's traditionally cooked rare and not seasoned during preparation to let the natural flavors of the beef shine. While this might seem bland to some, it's a culinary tradition that emphasizes simplicity and respect for the ingredient. Of course, personal preferences vary, and seasoning can always be added at the table!
@DenisInTheKitchen yup. Been many times. I'm practically Italian now. Respect the culture, but adding table salt on sight isn't the same. Japanese are the same with umai, the natural falor of the food, they also don't season the wagyu.
I understand! Bistecca alla Fiorentina is traditionally served rare to showcase the tenderness and flavor of the meat, but I totally get that medium rare is more to some people's liking. It all comes down to personal preference!
have you ever tasted a Florentine steak? It is cooked rare to enhance the flavor and believe me it is hot, there is no better steak in the world... but you have to know how to cook it and in Florence they know what they are talking about.
Haha, you caught me! I must've skipped the most important step of testing the tongs. I'll make sure to double-click next time-thanks for keeping me on track!
La carne utilizzata per la Bistecca alla Fiorentina è generalmente servita rare (cruda all'interno) per mantenere la tenerezza e il sapore. È una preparazione tradizionale, e così si apprezza al meglio la qualità della carne.
What is the point of washing your hands good if you are going to touch the dirty handle after? You are supposed leave water running, grab paper towel, dry hands then use the paper towel to turn off the water!
Traditionally, Florentine steak isn't seasoned during cooking to preserve the natural flavor of the meat. Salt is usually served on the side, allowing the guest to add it to their preference. Thanks for noticing!
have you ever tasted a Florentine steak? It is not seasoned beforehand or marinated, because the quality of the meat (usually Chianina) allows it to have a unique flavor. The real skill is in the cooking, the salt, if desired, is added by the customer at the end. There is no better steak in the world... if you are ever lucky enough to come to Italy and try it, you will understand what I am talking about
Not a crystal of salt on that whole steak. Damn near 13 minutes into the video before he grabbed the salt and that was strictly for the greens. About to be to most mid ass $150 steak you ever had in your life. As a restaurant professional I have second hand embarrassment from this video. Absolutely criminal.
I'm sorry, but you don't know the Florentine steak, and you've certainly never eaten one. Otherwise you would know that you never ever salt a Florentine steak while cooking, Italian cuisine always has a reason for doing something and it's all the fruit of centuries of culinary culture.
Cross contamination king on the loose. Holy seeht. How you gonna touch that raw steak with the gloves on and then go touch all this other stuff with the raw gloves still on? Wearing gloves is kinda stupid as fuck in the kitchen and a total waste of plastic and oil.
This is straight up amateur level steak. Completely underseasoned. Unevenly seared. Unrendered fat cap. Really a shameful way to treat such a fine piece of beef. Im not even gonna comment about the doneness of the meat because thats personal preference. I bet it was very, very chewy. I understand thats the traditional way of doing beef in Italy.. but.. keeping things traditional isn't always the best. Sometimes it is, sometimes it isn't. In this case.. it isn't.
I'm sorry to contradict you...obviously you have not tried the Florentine steak, which believe me is anything but rubbery...This is the way to cook it, it does not need salt because the flavor of the Florentine steak (usually Chianina breed) is amazing...if you want you can use salt only after cooking. If there is one thing that cannot be taught to Italians, it is cooking.and this is simply objective
Haha, I get the humor! But trust me, the Fiorentina steak is all about that perfect balance between a juicy, tender interior and a beautifully seared exterior. It may look like it's still alive, but it's cooked to perfection!
Complimenti Denis, questo non è il primo tuo video che mi compare nella home di UA-cam. Mi piacciono davvero questi POV del cuoco! Keep it going!
Grazie mille, mi fa davvero piacere sapere che i miei video ti piacciono e continuano a comparire! I pov sono un modo perfetto per condividere l'azione in cucina!
Gran idea
Pulizia Chirurgica, esecuzione perfetta, risultato eccellente. In questo Ristorante verrei volentieri a Mangiare.😋👋👋👍
Grazie mille per il complimento! Sono felice che ti sia piaciuto il risultato❤️!
@@DenisInTheKitchen
I would have eaten the garlic also. 😋
Cooked perfect!🥩
Thank you for your work!
Beautiful aged beef treated well. Cooking the bone first vertically is a spectacular technique to acquire perfection. Well done chef!
Thank you! I'm glad you appreciated the technique. Treating the ingredients well, especially the beet, and using the bone for flavor is all about enhancing the dish. I'm glad it resonated with you-thanks for your feedback!
Tutto magnifico, davvero. Complimenti.
Grazie!❤️
I tuoi video mi fanno venire una fame... Sei davvero bravo, ti stimo moltissimo perché so che lavorare in una cucina non è affatto facile.
Grazie mille!❤️
questo ristorante ha una delle migliori bistecche di Firenze, merita una visita complimenti per il lavoro, ero a Firenze ad ottobre ma non sapevo di aver smesso di lavorare a Grosseto. un abbraccio
Suttle, quiet, and very engaging. As if you are the one cooking and presenting the dish, POVs are amazing. First time here but I'll be paying attention for his uploads for sure.
Thanks for the content.
Thank you so much for the kind words! I'm glad you enjoyed the POV style- it really makes the experience feel more personal.
I appreciate you checking out the channel, and I'll definitely keep the content coming.
Thanks again for your support!
Subtle ?
I love your content Denis, keep up the good work! Congratulations!
Es la primer vez Que miro tus videos, y me parece excelente tus platillos, me subscribo
Thank you so much for your kind words and for subscribing! I'm glad you enjoyed my dishes. Welcome to the family and enjoy many more videos!
В рекомендациях выдало видео рецепта карбонары, когда там еще не было и 5k просмотров. Теперь Вы набираете обороты. Рад за Вас. Эстетическое удовольствие получаю от просмотров Ваших видео. От всей души спасибо, Денис. Петербург Вас смотрит😎
Спасибо огромное за такие теплые
слова и поддержку! Рад, что мои видео приносят удовольствие и что мои рецепты находят отклик. Очень приятно знать, что меня смотрят в Петербурге!
@@DenisInTheKitchen В Москве тоже смотрят и получают огромное удовольствие от просмотра!
Спасибо большое! Очень рад, что видео нравится и в Москве! Надеюсь, продолжу радовать вас новыми рецептами и идеями.
В Рязани тоже смотрю сижу))))
Beautiful!!!!! ❤❤❤
Thank you!!❤️
new kitchen? Great video as always Chef!
Yeah! Thank you❤️
Ciao marca e modello del induzione Grazie complimenti bello
Magnifico !
What a joy to watch great video.
Now that’s a steak!
What an amazing work! I love how you manage to convey so much through visuals and editing without saying a single word. The recipes become even more inspiring this way. Congratulations on your talent and creativity!
Thank you so much for such kind words! I'm thrilled to hear that the visuals and editing alone make the recipes inspiring for you.
It means a lot to know that the effort put into creating these videos resonates. Your support is truly appreciated!
Perfecto, molto bene, chef!
what a gorgous cut of beef and delicously prepared
Thank you 😍
bel lavoro chicco
👌👌👌
Grazie caro!
Привет, классные видео у тебя. Если будет возможность покажи как обычный стейк жаришь
The permanent use of gloves, this glove era/trend is so ridiculous and totally useless, actually a perfect vector of cross contamination
Agreed. I used to have to use gloves also. We had to change our gloves after touching one food, wash your hands and then try to put on another pair of gloves. So stupid.
Ima keep it 1000 with you I worked as a cook in a few restaurants and I've used the employee bathroom (right after) a few of my fellow cooks...the sink was dry 😢
Most of the cooks wear gloves because they don’t want their hands to get dirty.
They wear the gloves to the restrooms, mopping the floors etc.
@ incorrect.
@@issacpearson4749pigs with gloves are still pigs
Seus videos me fazem passar fome. 😅 Queria poder experimentar algum prato da Itália algum dia.
I'm glad my videos make you hungry! Italian cuisine has so much to offer, and I hope you get the chance to try these authentic dishes one day!
Too many videos are showing these black rubber gloves which chefs really don't use. This is for the appearance of being sanitary. He's using the same pair of gloves to chop the raw meat, to pick up pots and tools, to cut garlic and then handle the cooked meat. He's better off just not using gloves and just wash his hand before after the raw meat, again while handling the seasoning, and again when cutting the cooked meat. Just use heat gloves or a towel if you';re handling the hot pans for protection.
I believe he would receive far more criticism and negative feedback if he chose not to use them. Also, it’s true that chefs typically don’t use such items unless they’re preparing large quantities of meat or need to prevent direct skin contact with the product for various reasons.
But he's touching so many other things while wearing the gloves and going back to the meat. It would look stupid to wash the gloves so just wash the hands without the gloves.
No one wears gloves in a professional kitchen. Wash you hands, don't cross contaminate. Ever see how much sweat accumulates under latex gloves?
Quality beef it really isn't necessary, but ok.
yes it it 😂😂😂e-coli sits on the surface
Yes, please 🤤 looks amazing!
❤️
Fame !!!🤤
Il Maestro!
For you fools out there this guy knows exactly what he’s doing piece of art
Not hardly fool
And who made you the fool judge😂. It’s a raw piece of beef.
@@CouncilOfDortIt's rare ..and perfect. You should stick to fast food burgers and brisket
@@Bread_Garlichouse oh wonderful another self appointed food critic. How about I buy you a corn dog 🤣
Excellent 👍
Amazing cooking. It looks very healthy. Are there no fries/potato etc to go with it? What does the customer do with the bone? Is that to keep their dog happy? 😅
Thank you! I'm glad you like the cooking.
For dishes like Bistecca alla Fiorentina, we typically focus on the quality of the meat, which is rich and flavorful on its own. As for the bone, it's actually a part of the tradition
-it's often left on the plate as it adds flavor during the cooking process. Customers usually enjoy it as part of the experience, and some even take it home for their pets, but it's not intended for that purpose.
Certainly looks wonderful.
Is the griddle tray intended to allow the customer to finish slices to their preferred doneness, or is normally eaten blue?
Is it intended for one person and can you say what the price to the customer is? I'm guessing 80-90 euros.
What is the vegetable, chard?
Usually most of italian eat raw or mid--raw, especially if the cut is Fiorentina (Porterhouse). Probably they serve by this way half to allow some customers that don't enjoy raw meat to complete the doneness half for the "experience".
Florentine steak is traditionally served rare, as that's how it's meant to be enjoyed to fully appreciate the flavor and tenderness of the meat. However, if a customer prefers a different doneness, they can let us know, and we can adjust it accordingly. The vegetables I prepared alongside the steak are bietole (Swiss chard), which complement the dish perfectly. As for the price, you're right-it's typically around 80-90 euros, depending on the size of the steak. Thanks for your interest!
Interesting too see two bottles of dark sauces and snacks by the hand sink.
Denis, los videos con la cocina llena de comencales son fantasticos!🇨🇷
Thank you! Those are some of my favorite videos to make the energy in a full kitchen is amazing, and it's great to share that experience with everyone.
This is a great video for different reasons.
1. The food looks great and I would love to eat it. Great job!
2. It's great for all those people screaming for gloves in a kitchen...the gloves didn't do shit here. He touched the raw meat with his gloves, then went to the salt and the garlic and the chili. So he "contaminated" everything with raw meat...it doesn't matter for the dish because everything got cooked anyway AND if it's good quality meat you can easily eat it completely raw without any problem.
So the gloves didn't really make any difference...he should have needed atleast 2 pairs of gloves to make all the "glove idiots" happy...or just wash his hands in between...NO DIFFERENCE AT ALL.
This looks great and I would happily pay for that dish exactly how you prepared it in this video!
Thank you so much! I'm glad you enjoyed both the look of the dish and the cooking process itself. You're absolutely right-using gloves doesn't automatically mean better hygiene, especially in a professional kitchen where precision and quality of ingredients make all the difference. Good quality meat, as you pointed out, can indeed be safely handled and cooked without unnecessary fuss. Appreciate the thoughtful comment, and l'd be happy to serve you this steak exactly as it is!
Not to mention that whole muscle cuts are steril inside. You only need to worry about any cooties on the outside which also negligible if handle properly. I would be more concerned about cross contamination of the open sauces by the wash sink.
ciao , posso chiederti cosa indossi per tenere il cellulare o camera sulla testa?
Ciao un supporto da collo di DJI
Gosto muito dos seu POV's e hoje foi "Churrasco". Um abraço do Brasil!
Hi there man. What material is the meat presentation board that you heat in the oven made of?
Наконец-то видео снимает профессионал, а не очередной 'мишленовский фудблогер', творящий дичь на кухне. Мне, как обывателю, есть чему поучиться. Спасибо, Денис!
This steak was cooked perfectly.... the guy who cooked it deserves a raise! ❤
These guys don't know how to use SALT. for some reason, Chefs and Customers don't use Salt, or too little if at all...
@@1flash3571Salt is added to the Florentine steak only after cooking and often the customer adds it.
Нравятся ваши видео, ловко, быстро и просто орудуете с утварью и продуктами, глаз радуется. Такими темпами из маркетинга уйду готовить на кухню😂😂😂
Ay llevatela compa..este tiene el trabajo de chef mas facil!
I love rare steak
Is it the same kitchen as the other videos?
Yes, it's a different kitchen because the season at that restaurant ended, and it's closed for the winter. But don't worry, I'm still cooking in other places with the same passion!
what to say to the butcher in order to buy this fantastic piece of meat? i mean what country what type what cut etc.?
Fiorentina is the Porterhouse. Most of the times is "frollata" which means dryaged
That looks amazing! Is Fiorentina steak traditionally served blue?
@@JH-ve6tx Sì!
Thank you! Yes, the Fiorentina steak is
traditionally served very rare, or "al sangue," to preserve its tenderness and rich flavor. It's seared on the outside but remains juicy and almost blue on the inside. That's what makes this Tuscan classic so special!
Churrasco do Denis.... coisa linda de ver....
Thank you very much! I'm glad you enjoyed. It's always a pleasure to share my passion for perfectly cooked meat!
@@DenisInTheKitchen qual o nome do seu restaurante e onde fica amigo? sou curioso kkkkkk
Good quality beef doesnt really need seasonings
Looks like T-bone. Going to have go Porterhouse.
They’re from the same cut, it’s just porterhouse steaks are a little larger.
Its perfectly cooked….i would like to drizzle some Oliveoil and seasalt….nothing more…thx for showing….how much is the Price for that dish?
Only white cannibals eat raw bloody flesh sick human beings
Thank you! Adding a drizzle of olive oil and a sprinkle of sea salt sounds perfect-it's all about enhancing the natural flavors. The price for this dish is around 80 euros, depending on the portion size also by the type of meat used.
For example, Scottona, Black Angus, or Chianina beef can vary in price,. Glad you enjoyed watching!
Можно смело вырезать мытье рук из видео. Еще напрягает, что у мойки для рук стоят продукты без крышек. Туда же летат брызги воды.
So what makes it Italian? A splash of olive oil and garlic with raw seared meat?
Hai cambiato ristorante? La cucina è diversa dagli altri video
Ciao! Sì, la stagione al mare è finita e abbiamo chiuso. Ora lavoro in centro a
Firenze.
Это лайк вне очереди
Спасибо!
Спасибо!)
That looks pretty raw. I’m assuming they’ll cook a little more on that sizzling plate.
This is one of the most stupid and inefficient things I've ever seen (concerning beef). For example, at 1:53 is the best way to lose a finger. The waste all told is huge. There is really nothing special or difficult about cooking a porterhouse.
👌👌👌💪💪💪👊👊👊
🔥🔥🔥
Put the garlic in there WTH??? People like garlic !!! Nice kitchen , very clean !!!
I appreciate your feedback, and I'm glad you like the kitchen!
Why did you touch the meat to ur wrist? Is that really the most accurate way to test temperature?
Touching the meat to my wrist is a quick way to check its temperature, especially when handling delicate cuts. It's not the most precise method, but it gives a good sense of whether it's warm or ready for the next step.
Thanks for asking!
No health department requirement, for a sturdy, permanent divider between your handwashing sink & your area for mise en place?
Congratulations! You touched everything in the entire kitchen with your contaminated gloves! Fine work
I do t see any salt. Is this not necessary with high quality meat 🥩? Not a criticism - an observation.
Great observation! There was actually salt in a small dish on the side, so the guest can choose to add it themselves or enjoy the meat as is. Traditionally, Florentine steak isn't salted during cooking to let the natural flavor of the meat shine. Thanks for your comment!
@@DenisInTheKitchen thank you for the explanation. Greetings from England.
@DM-hp7ct You're welcome! Greetings from Italy, and thanks for your support!
Clean hands are better than rubber gloves any day.
Undercooked, but some like it that way. But the fat not fully rendered is unacceptable…
In italy they do not season their steaks, and in some areas eat it raw, not rare, but raw, like in this video. Its litterly a big chunk of chewy bland beef. Most will be dissappinted to find out how bland it is.
?
In Italy, especially with dishes like Bistecca alla Fiorentina, the focus is on the quality of the meat itself. It's traditionally cooked rare and not seasoned during preparation to let the natural flavors of the beef shine.
While this might seem bland to some, it's a culinary tradition that emphasizes simplicity and respect for the ingredient. Of course, personal preferences vary, and seasoning can always be added at the table!
@DenisInTheKitchen yup. Been many times. I'm practically Italian now. Respect the culture, but adding table salt on sight isn't the same. Japanese are the same with umai, the natural falor of the food, they also don't season the wagyu.
Frogs from France are the only people that eat raw meat😂
Привет
В каком городе работаешь?
Привет, Флоренция.
@DenisInTheKitchen в восторге от твоих видео....сам работаю в этой сфере но только в зале как maitre-sommelier в Калабрии
Зачем обрезь от отрубов мяса выбрасываешь? Можно же супчик сварить или собачек покормить хотя бы
I feel like it's a bit too rare - I prefer medium rare steak
Guga agrees.
I understand! Bistecca alla Fiorentina is traditionally served rare to showcase the tenderness and flavor of the meat, but I totally get that medium rare is more to some people's liking. It all comes down to personal preference!
Ahh Dull knives, enemy in home, proffesional kitchen and in forest.
Why you sepereted meat on bone?
Yust asking 🤔
I separate the meat from the bone to speed up the cooking process. This way, it allows for a more even cook while still keeping that great flavor!
Sashimi
That steak is RAW not rare. I'd be willing to bet it's even cold inside.
have you ever tasted a Florentine steak? It is cooked rare to enhance the flavor and believe me it is hot, there is no better steak in the world... but you have to know how to cook it and in Florence they know what they are talking about.
Red one for row meat, the rest good
I would have baked it till about 115F internal and then seared that baby. But thats just me
I don’t why chef no seasoning the meat
Ou a faca não tá afiada ou a carne ficou dura.
Electrical hot plates to COOK ON no waym😮😊
made this look to easy tbh
Steak didn’t get seasoned whatsoever and it’s well done mixed with rare. Italians couldn’t cook a steak if their life depended on it.
Not a real chef…didn’t do the double click on the tongs to ensure they work properly.
Haha, you caught me! I must've skipped the most important step of testing the tongs. I'll make sure to double-click next time-thanks for keeping me on track!
Che tieni in quei ciotolini? Pepe verde e rosmarino essiccato?
Pepe verde erbe e il sale nero
diujjj that's raw as reality
La carne utilizzata per la Bistecca alla Fiorentina è generalmente servita rare (cruda all'interno) per mantenere la tenerezza e il sapore. È una preparazione tradizionale, e così si apprezza al meglio la qualità della carne.
zrobilam sie glodna 😅
Esse Steak bovino é maturado?
Yes, it's Black Angus, and we have a special dry-aging fridge where it's aged for 28 days to bring out the best flavor.
Why did you throw the fats away?
What is the point of washing your hands good if you are going to touch the dirty handle after? You are supposed leave water running, grab paper towel, dry hands then use the paper towel to turn off the water!
No seasonings
Meat wasn't even seasoned
Traditionally, Florentine steak isn't seasoned during cooking to preserve the natural flavor of the meat. Salt is usually served on the side, allowing the guest to add it to their preference. Thanks for noticing!
Raw
Didn’t season it before cooking.
have you ever tasted a Florentine steak? It is not seasoned beforehand or marinated, because the quality of the meat (usually Chianina) allows it to have a unique flavor. The real skill is in the cooking, the salt, if desired, is added by the customer at the end. There is no better steak in the world... if you are ever lucky enough to come to Italy and try it, you will understand what I am talking about
Handle? Nothing more than a grilled T-bone with a variation of cream spinach 👎
Not a crystal of salt on that whole steak. Damn near 13 minutes into the video before he grabbed the salt and that was strictly for the greens. About to be to most mid ass $150 steak you ever had in your life. As a restaurant professional I have second hand embarrassment from this video. Absolutely criminal.
I'm sorry, but you don't know the Florentine steak, and you've certainly never eaten one. Otherwise you would know that you never ever salt a Florentine steak while cooking, Italian cuisine always has a reason for doing something and it's all the fruit of centuries of culinary culture.
A bit raw inside for me.
why use gloves???? 30 yrs ago none of us wore gloves now it seems to be culture of the industry….. why?
Cross contamination king on the loose. Holy seeht. How you gonna touch that raw steak with the gloves on and then go touch all this other stuff with the raw gloves still on? Wearing gloves is kinda stupid as fuck in the kitchen and a total waste of plastic and oil.
Do I really need to watch the cook washing and drying his hands? That' when I left.
This is straight up amateur level steak. Completely underseasoned. Unevenly seared. Unrendered fat cap. Really a shameful way to treat such a fine piece of beef.
Im not even gonna comment about the doneness of the meat because thats personal preference. I bet it was very, very chewy. I understand thats the traditional way of doing beef in Italy.. but.. keeping things traditional isn't always the best. Sometimes it is, sometimes it isn't. In this case.. it isn't.
I'm sorry to contradict you...obviously you have not tried the Florentine steak, which believe me is anything but rubbery...This is the way to cook it, it does not need salt because the flavor of the Florentine steak (usually Chianina breed) is amazing...if you want you can use salt only after cooking. If there is one thing that cannot be taught to Italians, it is cooking.and this is simply objective
That meat is still alive. Better tie it down so it doesn't run off from the plate.
Haha, I get the humor! But trust me, the Fiorentina steak is all about that perfect balance between a juicy, tender interior and a beautifully seared exterior. It may look like it's still alive, but it's cooked to perfection!
Either it's a joke or a comment from an american
@TheNuggzt3r both. Lighten up 😃
With a comment like that, I would bet that you’re from somewhere in the southern US.
It's supposed to look like that