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Bistecca Alla Fiorentina Per Due (Grilled Rib-Eye Steak for Two)

Restaurant/Operation Ristorante Caterina de’ Medici, Hyde Park, N.Y.
Menupart Meats 
Daypart Lunch, Dinner
Region Italian

Bistecca Alla Fiorentina (Grilled Rib-Eye Steak)
Yield: 15 two-person servings
Extra-virgin olive oil 2 cups
Freshly ground black pepper as needed
Rosemary leaves 1 bunch
Garlic cloves, crushed 20
Rib-eye steak 38 lb.
Kosher salt as needed
Tuscan Roast Potatoes recipe follows
1. Combine oil, 1 Tbsp. black pepper, rosemary and garlic. Marinate steaks several hours or overnight.

2. Remove steaks from marinade; season with pepper and salt. Grill each steak 3 minutes per side, turning once. Remove from grill and roast at 350F for 10 to 12 minutes, until meat reaches internal temperature of 108F; remove from oven.

3. On ordering, return steak to 350F oven for 12 to 15 minutes (128F internal temperature for medium rare). Remove from oven and allow to rest 5 minutes before removing meat from bone, slicing and plating. Serve with Tuscan Roast Potatoes.
Tuscan Roast Potatoes
Yield: 15 two-person servings
Potatoes, peeled, cut in large dice 50 lb.
Water as needed
Salt and pepper as needed
Garlic, peeled, thinly sliced 3 oz.
Rosemary leaves, sage leaves 1 cup each
Extra-virgin olive oil as needed
1. Cook potatoes in seasoned water until fork-tender; drain and cool.
For each serving, drop 4 oz. of potatoes in fryer and cook until golden brown.

2. While potatoes cook, heat olive oil in a sauté pan; add 10 slices of garlic and pinch each rosemary and sage. When garlic is light golden brown, add fried potatoes.

3. Toss mixture well; adjust seasoning.

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