Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Florentine Steak

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Florentine Steak Empty Florentine Steak

    Post by Lobo Sun 31 Jan 2016, 4:54 pm

    Florentine Steak Img90l
    Florentine Steak
    Florentine Steak Translucent
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    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 2
    A classic Tuscan preparation, Florentine steak is a gargantuan bone-in cut of beef that is seasoned simply and grilled just until medium-rare to showcase the meat's superior flavor. Rapini with Garlic and Red Pepper is a delicious accompaniment to this hearty steak.






    • 56

    Ingredients:


    • 20-oz. bone-in rib-eye steak
    • 2 tsp. olive oil
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Florentine Steak Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

    Directions:

    Brush the steak with the olive oil and season with salt and pepper. Let stand at room temperature for 30 minutes.

    In a hot cast-iron grill pan over medium-high heat, grill the steak, turning once, 4 to 5 minutes per side for medium-rare, or until done to your liking. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

    Cut the meat off the bone and slice the meat into strips. Reassemble the strips against the bone and serve immediately. Serves 2.
    Williams-Sonoma Kitchen.

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