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Home Cooking

Bistecca Alla Fiorentina - At Home Toronto Style... and More!

Charles Yu | Jun 19, 202104:24 PM     14

Trying my hand on a ' Bistecca alla Fiorentina ' for Father's Day BBQ with the help of my son. Using a glorious looking chunk of well marbled, dry aged, '4 large-fingers width', naturally raised, Angus T-Bone steak. Made a BBQ pit using Japanese Bincho Charcoal and Hickory/Cherry wood fire.

Grilled with bone resting on grid for 15 minutes to allow meat temperature to normalized. Charred each side for about 10 minutes. Rest for 15 minutes then slice. Lovely RARE! Sprinkled with coarse Gaelic Sea Salt and drizzle with EVOO. Also ate with Salsa Verde. ( side product of marinating the wild caught Mediterranean Octopus prior to grilling )

Also, to round things off, broiled Hokkaido Diver Scallops with Roe on the half shell. Topped with Garlic Butter....Yum!!

The steak: Fantastic charbroiled aroma. Flavorful, juicy and surprisingly tender. ( Chianina cattle even better? :) )

The Octopus: Equally Flavorful and tender, Can rub shoulder with a lot of Italian, Greek or Spanish restaurant in town.

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