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Recipes
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Bistecca Alla Fiorentina Per Due (Grilled Rib-Eye Steak for Two)
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| Restaurant/Operation |
Ristorante Caterina de’ Medici, Hyde Park, N.Y. |
| Menupart |
Meats |
| Daypart |
Lunch, Dinner |
| Region |
Italian |
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Bistecca Alla Fiorentina (Grilled Rib-Eye Steak)
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| Yield: 15 two-person servings |
| Extra-virgin olive oil |
2 cups |
| Freshly ground black pepper |
as needed |
| Garlic cloves, crushed |
20 |
| Tuscan Roast Potatoes |
recipe follows |
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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. |
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Tuscan Roast Potatoes
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| Yield: 15 two-person servings |
| Potatoes, peeled, cut in large dice 50 lb. |
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| Salt and pepper as needed |
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| Garlic, peeled, thinly sliced 3 oz. |
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| Rosemary leaves, sage leaves 1 cup each |
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| Extra-virgin olive oil as needed |
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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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