Ingredients with Measurements:
- 2 (2-inch thick) bone-in ribeye steaks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 teaspoons truffle oil
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat grill or grill pan to high heat.
2. Rub steaks with olive oil and season with salt and pepper.
3. Grill steaks for 6-8 minutes per side for medium-rare doneness, or until the internal temperature reaches 130°F.
4. Remove steaks from grill and let rest for 5 minutes before slicing.
5. In a small saucepan, heat cream over medium heat until it begins to simmer.
6. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
7. Stir in truffle oil and butter until fully incorporated.
8. Serve sliced steak with truffle sauce on top and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or grill pan: high heat
Internal temperature of steak: 130°F
Serving size:
2 servings
Nutritional information:
Calories: 670
Fat: 56g
Protein: 38g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 1,330mg
Substitutions for ingredients:
- Ribeye steak can be substituted with other cuts of steak, such as T-bone or porterhouse.
- Truffle oil can be substituted with truffle butter or truffle paste.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add minced garlic to the truffle sauce for extra flavor.
- Top the steak with sautéed mushrooms for a classic pairing.
- Serve with roasted potatoes or a simple green salad on the side.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Make the truffle sauce ahead of time and reheat gently before serving.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat steak in a skillet over medium heat until warmed through. Reheat truffle sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the steak on a large platter with the truffle sauce drizzled over the top. Garnish with fresh herbs or edible flowers for a pop of color.
Garnishes:
Chopped fresh parsley, minced garlic, sautéed mushrooms, shaved Parmesan cheese.
Pairings:
Roasted potatoes, green salad, grilled asparagus, red wine.
Suggested side dishes:
Roasted potatoes with rosemary and garlic, mixed greens salad with balsamic vinaigrette, grilled asparagus with lemon and Parmesan cheese.
Troubleshooting advice:
- If the steak is not cooked to your desired level of doneness, return it to the grill for a few more minutes.
- If the truffle sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Bistecca alla Fiorentina is a traditional Tuscan dish that dates back to the Renaissance. It is made with a thick cut of beef, usually from the Chianina breed of cattle, and is grilled over an open flame.
Flavor profiles:
The ribeye steak is rich and beefy, with a slightly charred exterior from the grill. The truffle sauce adds a luxurious earthiness and umami flavor to the dish.
Serving suggestions:
Serve the steak with a bold red wine, such as a Chianti or Barolo, to complement the rich flavors of the dish.
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Region: Italian
Taste: Rich, Savory, Earthy, Umami, Buttery, Garlicky, Herbaceous