When I prepared a Bistecca alla Fiorentina in January to celebrate Conor’s board, there were two things I put on my to do list: (1) to try this with real Chianina beef from Tuscany, and (2) to try to ‘warm age’ the t-bone steak first to make it more tender and to make it easier to cook it evenly. I then went on to other things, also because I didn’t know how to get my hands on Chianina beef. Then within the same week, Jo posted about a real Bistecca alla Fiorentina using Chianina beef, and I found a source for it in the Netherlands. I decided to to try the warm aging trick with a ‘regular’ T-bone steak first before trying it on the expensive Chianina. I did this before we left on our culinary tour of Italy, and took the photos with me on my laptop so I could post about this along the way.
As it happens, we were in Jo’s neck of the woods yesterday, and we stopped by to meet her. She treated us to very good ice cream and showed us the sights of Frascati. Jo was exactly like I expected her to be: very warm, funny, and entertaining. It seemed like we had known each other for years and it was a pity we had to leave again very soon. We didn’t have time for any cooking, but that’ll happen some other time. Back to warm aging the T-bone steak.
I then browned it quickly on hot char coal, only a couple of minutes per side. Remember that the beef already had a core temperature of 49.5C/121F when it was put on the grill, so this is only for browning.
When I’m back home, I’ll order the Chianina for the real thing and I will prepare it just like this.
Scampi tartare with apple is all about obtaining very fresh scampi and good presentation. Scampi are so photogenic, that not much is needed for a nice look.