Steak cutting and grilling in Florence. Chianina beef being low in fat - lean - can be eaten rare or even blue rare. The weight of the prepared steak is 1.5 kg -
I had this once in Tuscany and when I got it, I thought it was way to raw and would probably be tough. Nope, the meat is the most tender thing you can imagine! It was incredibly tasty and tender and unlike anything I’ve had in the US. Something every meat/beef lover needs to try at least once.
Do you think it’s because America is new to the scene in terms of cultural evolution? Like, since it’s such a new country, do you think that it’s just a lower quality because of its age? And do you think that maybe, in a few years, it could reach or even top it’s European or Asian counterparts in the food department?
@@toothpicksniffer9610 interesting way of thinking about it, but truth is that America is a very poverty stricken country. Most people here in America can't afford to eat at places like this in the video, and if a place exactly like that did come to the US, the bill would be more than most peoples rent. So the problem is we could achieve good food like this but there isn't a wide enough market for it because of exports cost, and not enough people to make a business from it.
I'm not a North American, but I was wondering what this steak video, has to do with the U.S?? I know Americans are this and that, but sometimes people hate too much. Just for the record, most people in Italy won't be able to afford this plate.
These guys really know what they’re doing. Any time I cook a steak, they are my inspiration. Of course, I’m not using the quality of beef they are, but we do what we can.
I have had this steak, and it’s one of the best I ever had. What ever you do, never send it back because you think it’s to raw, it like a insult to the chef.
Seeing this vid, this place immediately went to my bucket list. Thick slabs of cured beef, coming straight from the grill.......................jummy! Combined with a dense Italian Red wine with plenty of body - heaven.
In Florence, nine of us ate 3 one kilo steaks, with fries! That’s the only way it was sold, by the kilo ( 2.2 lbs ). Started with two but it was so good we ordered the third one. Medium rare, fantastic!
I was there this past spring, wonderful city. I had the Florentine Steak at a different restaurant. You order by the kilo (1k=2.2lbs) and depending on the restaurant, looking at $65-$80 euros per kilo. They will not ask you how you want it done, they prepare it the same way every time. If you don't like to see it between rare or medium rare, can't help you...but it was very, very good.
Yes direct from the butcher is cheaper. They're not cooking it for you. They aren't paying all the bills for the steakhouse either. The butcher didn't buy the tableware... and on and on. God I wish people would think
My wife and I ordered the Bistecca alla Fiorentina in Florence. You do not have a choice, because the chef cut along the rib and you got your cut when it is your turn. Ours was 880 grams. I ate it for lunch with a half bottle of Montalcino. My wife had two bites and I finished the whole thing. It was glorious. My wife took pictures of me as to how happy I was - love it!!!
Some years ago in Tuscany I went to the butcher (in a little village) with my girlfriend and said "Due fiorentina per favore." He had a long look at us and with a grin he heaved up a piece of meat like the leg of an elephant. I believe the diameter was about 30cm. He set the knive at 9 or 10cm and said "Fiorentina..." I swallowed. Then he set the knive back to 5 or 6cm. "Normale". Very quietly I said "Due normale..." Anyway we had a size-problem with the frying pan in our rented house, but the meat was extraordinary. Later on we went to Florence and had fiorentinas in a steak house. They showed us the pieces of meat before cooking them on the open barbeque. The meat was much larger than the dish... It was wonderful.
@@guillerdg1683 have you even seen veal? That doesn't look like the one in the video. This is an adult beef called "scottona" which means it's a female cow that hasn't ever been pregnant
We attended a Rolling Stones show near Florence in 2017 and stayed at the St Regis Hotel where the band stayed too. We went to this steak house late one evening. The display of all the meat is beautiful.
We saw these being served up when we went to Florence. Even for two, an intimidatingly huge amount of meat and a good vet could get that walking again. However, had a "normal" locally grown steak at another place and it was absolutely fabulous. Never had a disappointing meal in Florence. I think some people, Italians, Spanish, Thai, are just genetically incapable of not doing justice to great ingredients.
We're looking at a thousand years of good beef genetics so kudos to the stockman. And it's turned into a work of art by FLORENTINES of course. Im a teatotaler now but there was a time I sat down to one of those and 750ml of Ricasoli. Divine.
Me too. I was there in 2019 at the wineyards in tuscany and on the way back home by car we had a stop in Bologna to try the famous bolognese. Love from sweden to my friends in bella italia.
I ate salmon to dinner, but watching this just ruined my dinner! And i am hungry again big time. If i ever go to Italy again i will go to this place and order a steak like this, when i can die in peace.
Here in the UK (Manchester area), I always say RARE, and it always comes out as medium to well done ??? I just don't understand how hard it is to do ? it is though they are afraid it will come back to them as undercooked??? Noooo I want it RARE......... This looks perfect. 👍👍👍
buddy smith actually in italy you can get a good “Fiorentina” for two people for 40-45€ in the average place (not going for expensive meats i mean). Not so expensive imho
Those are some GIGANTIC Porterhouses! I get them almost that thick from my specialty butcher and grill 'em up for the wife with my secret marinade. She was never much of a meat eater until we met...
Eric Valor that’s not what she told me. She said my meat was the best she’s ever had. Juicy, thick, and full of flavor. Weird but how’s she doing these days?
those V shaped grill slats channel away some of the fat thats rendering, preventing out of control flare ups. Lessons learned from 2500 years of making these!
As a Brazilian, I am not quite sure the Argentinean beef crowd approves those huge flames all that much, but, since I never tried this meat, I will leave it out as a technical footnote.
Наоборот считаю. Толстый повар это беда. Либо обжмрается, либо ест нерациаонально. Нерадиво и неправильно. Ела додна быть полезной и вкусной. Его вид это показатель его работы
I went to this steak house two years ago and I remember how they seated all of the American tourists in the back room and the locals in the front of the restaurant lol
What???? Sometimes you have to know the origin of where you're going. I don't know if that's supposed to be funny or just a BS fact.?? Either way it wouldn't stop me from going or eating.
@@TheSpittyCash più che il sale sono i tagli, non bisogna bucare la carne per fare in modo di non fare fuori uscire i succhi e lui la taglia addirittura, poi quelle fiamme sulla carne.............
@@TheSpittyCash Sapientone, ha semplicemente intaccato la cotenna in modo da evitare l'arricciatura. In Brasile , dove la carne è un must , la si "tempera" con solo sale grosso . Tutti youtuber sapientoni al giorno d'oggi...
Let's be real, all those cuts looked delectable but the one that really caught my eye was the rib section of the Aberdeen Angus. Pretty much the second one he showed you and explained at 0:13 into the video. Nice beautiful eye, humungous cap(the best piece of meat on the entire animal), and just a beautiful amount of marbling, pretty much on par or perhaps even slightly better than your typical USDA Prime ribeye. I was hoping you'd go for that one but that's not the cut this place is known for. The whopping 5+ pound porterhouse is. Looked delicious and I'm sure it was. Unless I hit the lottery, the chances of me visiting this place is slim to none, so I get to live vicariously through you.
When you see a fat chef you know he probably loves his job and loves to eat, because that's me as well, and you best believe we treat our steaks like art
Why are there not more places like this in the UK that just focus on a minimal menu and just absolutely smash it like these guys have. Too many places trying to be jack of all trades and just producing shite in 100 different flavours. This is my dream restaurant, bravo!
Several in London that specialise like this, most hang beef for 28 days. There is one that serves Argentinian beef that is very good. Sadly not open again yet, if they open again at all.
I had always been under the erroneous impression that the best steaks that you could possibly have came from steakhouses in America, Argentina, Uruguay, or perhaps even Japan. Watching this video, however, it is quite obvious that I’d been sadly mistaken. Italy, here I come. 🥩🥩🥩
As an italian i can certainly say the the “bistecca alla fiorentina” (this kind of steak) is one of our signature dishes and it’s pretty incredible. When we talk about steaks, at least in Florence, we can compete with the best of the best.
@@tommycanaparo443 yes, Florence is the best, in the rest of Italy it depends.. There are so many restaurants, you need to know the right ones! I've worked in different restaurants where steak was always from holland, because it's cheaper.
The proper Fiorentina is actually very good. But a lot of regular steaks are sold as Fiorentina while they are not. Buy it only if you are sure. It must be dry aged for a quite long time. That is what gives tenderness. Traditional butcheries are the proper places to find this delicacy. I mean, very very traditional butcheries.
Aden brother idk what you do for a living. But I’m 45 and would learn what ever trade, skill set, salesman, gynecologist, carnival whatever. Just to see and dine at the places you do. Cheers My friend. Till I have to change my career I guess I’ll be watching through your lens.
When this virus is over, Italy here I come!
Seriously, Sicily will PAY you to come there. Something like covering one night at a hotel etc.
You are welcome! 🇮🇹
@@dareronin no.
That's the cure !!!!
Bro, ciao!
Bistecca alla Fiorentina is the best steak I ever tasted.
Remember : below two fingers is carpaccio.
Citazioni per pochi
Four fingers. 😁
..beh 2 dita sono poche anche per una fetta di salame..
In Finland there's a horrible thing called Leaf Steak.
🤣🤣🤣🤣
The first plate was for the T-Rex at table number 7, I guess.
🤣🤣🤣
Just lil old me ...
🤣🤣🤣🤣
All them damm plates were lolll
nah for Matt stonie only
I had this once in Tuscany and when I got it, I thought it was way to raw and would probably be tough. Nope, the meat is the most tender thing you can imagine! It was incredibly tasty and tender and unlike anything I’ve had in the US. Something every meat/beef lover needs to try at least once.
Do you think it’s because America is new to the scene in terms of cultural evolution? Like, since it’s such a new country, do you think that it’s just a lower quality because of its age? And do you think that maybe, in a few years, it could reach or even top it’s European or Asian counterparts in the food department?
I want someone to challenge one of the chefs to cook a steak well done, but keep it juicy and full of flavor.
It's hard to find flavourful food in the US, and extremely expensive too.
@@toothpicksniffer9610 interesting way of thinking about it, but truth is that America is a very poverty stricken country. Most people here in America can't afford to eat at places like this in the video, and if a place exactly like that did come to the US, the bill would be more than most peoples rent. So the problem is we could achieve good food like this but there isn't a wide enough market for it because of exports cost, and not enough people to make a business from it.
I'm not a North American, but I was wondering what this steak video, has to do with the U.S?? I know Americans are this and that, but sometimes people hate too much. Just for the record, most people in Italy won't be able to afford this plate.
These guys really know what they’re doing. Any time I cook a steak, they are my inspiration. Of course, I’m not using the quality of beef they are, but we do what we can.
My thoughts exactly. They definitely know their meat to a T.
Damn, that’s looks amazing. Down here in South Africa we love our 🥩 too!
Italy is always a 5kg trip, so much good food. 👍 🇮🇹
Very true but in general SA has really a marvelous braai tradition, more than italy
Yes always 5kg😅😆👏🏽✌🏽
Real Quality meat in italy we not use lot of spices.. taste of our food is genuine and great. Bless Up from Napoli.
Always trust fat chef.
Never trust a skinny chef never trust a boldy barber
Amen!!!!
@@sante82sante never trust a hairy woman or a man with a fake white beard
hes not fat, he is well done,,,,,,,,or well built as others would say
LoL 😂 dam ok sharpshooter
this is one of the most beautiful films I have ever seen. the meat and its cooking will be forever etched in my mind. my gosh, I have seen heaven!
th-cam.com/video/LQRAfJyEsko/w-d-xo.html
Jfc, u're sad
@@m3gAnac0nda
4 year comment you respond
whose sad???
any one else nearly cried watching this , my god i can taste that deliciousness
I've been to Florence this summer and I had a chance to try one of those and damn, they're amazing!
Loving your videos by the way, keep it up!
Five times as much beef for half the price--and its flame-licked over a wood fire instead of overcooked on sterile steel. Glorious.
YES!
The fuck do you go for steak????? When I go out it's on grill or double broiler
Amen.
Im sorry that steak is raw
I have had this steak, and it’s one of the best I ever had. What ever you do, never send it back because you think it’s to raw, it like a insult to the chef.
Seeing this vid, this place immediately went to my bucket list.
Thick slabs of cured beef, coming straight from the grill.......................jummy!
Combined with a dense Italian Red wine with plenty of body - heaven.
I thought I had pressure not over cooking my steaks in the back yard. That's real pressure. Lots of money on that grill
In Florence, nine of us ate 3 one kilo steaks, with fries! That’s the only way it was sold, by the kilo ( 2.2 lbs ). Started with two but it was so good we ordered the third one. Medium rare, fantastic!
I was there this past spring, wonderful city. I had the Florentine Steak at a different restaurant. You order by the kilo (1k=2.2lbs) and depending on the restaurant, looking at $65-$80 euros per kilo. They will not ask you how you want it done, they prepare it the same way every time. If you don't like to see it between rare or medium rare, can't help you...but it was very, very good.
Ripped off It seems. Chianina directly from the butcherer, cooked too, eaten right away 44€ x kg. I know my stuff, i'm from Val Di Chiana
If you don't like it rare or medium rare there is no reason to pay for a premium steak, any cut can do once is overcooked.
@Edwin, sounds perfect
Yes direct from the butcher is cheaper. They're not cooking it for you. They aren't paying all the bills for the steakhouse either. The butcher didn't buy the tableware... and on and on. God I wish people would think
The most awesome tribute to beef and prime time chefs ever made!
My wife and I ordered the Bistecca alla Fiorentina in Florence. You do not have a choice, because the chef cut along the rib and you got your cut when it is your turn. Ours was 880 grams. I ate it for lunch with a half bottle of Montalcino. My wife had two bites and I finished the whole thing. It was glorious. My wife took pictures of me as to how happy I was - love it!!!
Oh yeah? Well I had a peanut butter sandwich for lunch!
Dude i fell off my couch🤣🤣😂😂🤣🤣🤣🤣😂😂
💀😂
Dead out
That sucks bro
Awe...well I hope it was at least chunky
thanks aden. Thanks to your videos I can travel around the world ...
I would b ok with the stuff he put in trash can
Paha😂
for a week at least
Hence the saying "smiling like the butcher's dog!"
What do you think the staff eats?! 😂
He didnt throw it away, it is used for other things like burgers and tartarre 😉
Some years ago in Tuscany I went to the butcher (in a little village) with my girlfriend and said "Due fiorentina per favore." He had a long look at us and with a grin he heaved up a piece of meat like the leg of an elephant. I believe the diameter was about 30cm. He set the knive at 9 or 10cm and said "Fiorentina..." I swallowed. Then he set the knive back to 5 or 6cm. "Normale". Very quietly I said "Due normale..."
Anyway we had a size-problem with the frying pan in our rented house, but the meat was extraordinary.
Later on we went to Florence and had fiorentinas in a steak house. They showed us the pieces of meat before cooking them on the open barbeque. The meat was much larger than the dish...
It was wonderful.
I literally get emotional seeing food of that quality.
I cry sometimes
my friend that meat is veal, actually quite cheap , not good at all , the cow is too young .
@@guillerdg1683 have you even seen veal? That doesn't look like the one in the video. This is an adult beef called "scottona" which means it's a female cow that hasn't ever been pregnant
These are the meat of virgin cows that has been dry aged. Anyone with any knowledge can tell you that and any italian speaker can tell you he said so.
Chiannina is the breed.
Bellissimo spettacolo. Bravissimo lo chef e complimenti x la grande varietà delle carni. Grazie del professionale e istruttivo video. Gian Paolo
This is the only video I have watched on TH-cam where I did not understand the language but knew exactly what he is talking about because it is steak.
Wish we had a steakhouse like that! 🤤
The guy's accuracy with the butcher knife is pretty solid.
that looks amazing
We attended a Rolling Stones show near Florence in 2017 and stayed at the St Regis Hotel where the band stayed too. We went to this steak house late one evening. The display of all the meat is beautiful.
Looking at it raw,it looks tender,put on charcoal...........and pure ecstasy! Oh mamma!
We saw these being served up when we went to Florence. Even for two, an intimidatingly huge amount of meat and a good vet could get that walking again. However, had a "normal" locally grown steak at another place and it was absolutely fabulous. Never had a disappointing meal in Florence. I think some people, Italians, Spanish, Thai, are just genetically incapable of not doing justice to great ingredients.
A good vet
...
🤣🤣🤣🤣🤣
Love it!
Man I laughed at this 😂
because its the culture. very different than lot of places. and by different i mean infinitely better.
The beautiful sound of those steaks cooking..
We're looking at a thousand years of good beef genetics so kudos to the stockman. And it's turned into a work of art by FLORENTINES of course.
Im a teatotaler now but there was a time I sat down to one of those and 750ml of Ricasoli. Divine.
Wow, I love Italy. Florence, Turin...I've got to go back
Thank you brother for your Support 😊
Me too. I was there in 2019 at the wineyards in tuscany and on the way back home by car we had a stop in Bologna to try the famous bolognese. Love from sweden to my friends in bella italia.
@@janoschp2865 Thank you brother
So kind of you
this looks incredible !
I was there 2 years ago, amazing experience!!
This is one of the best TH-cam vídeos.
I don’t speak a word of Italian but I know a porterhouse steak when I see one.
Except porterhouse is not a premium cut, while fiorentinas is one
I ate salmon to dinner, but watching this just ruined my dinner! And i am hungry again big time. If i ever go to Italy again i will go to this place and order a steak like this, when i can die in peace.
Omg the meat looks so tender when it's getting cut at the end. Very delicious indeed.
It's the knive..
Tender? There is no juicy in that meat
@Tùng PĐ Raw doesnt mean tender but juice does? Lol
This is aged steak geniuses... juice is not going to drip out. But it for sure is going to be succulent and tender
That is one of the most beautiful sights on earth, thanks for bringing us along. God Bless.
Mamma mia che spettacolo!!! Io quella riesco a mangiarla da solo!
Here in the UK (Manchester area), I always say RARE, and it always comes out as medium to well done ???
I just don't understand how hard it is to do ?
it is though they are afraid it will come back to them as undercooked???
Noooo I want it RARE.........
This looks perfect. 👍👍👍
Can't you send back a steak, especailly when the doneness is so off?
Unfortunately most people seem to want it not as (red). I like it not rare, or seared. med well.
once I meant rare, I said raw... waitress suggested maybe I want it "blue".
Meno male é autocna🤣
I just love how italian sounds
Blaze Z Not quite correct Italian due to accent, but we can bear it...
I imagine that this is the steak you can get in heaven, perhaps even better.
I doubt it!
Absolutely beautiful stuff
I'm in Tuscany right now. I am going to find this place, and I am going to eat this steak.
It was as good as it looks. What a meal...
@@nickstirling1449 :D
Obviously the best steaks in the world! This is totally a bucket list review! These guys are defining the art!
Did you try it? That's insane , no huge amount of unnecessary oils,spices or anything. The meat itself looks great, well fed animals.
The best meat is in Argentina.
LOL what? Enjoy paying $300 or whatever for a poorly cooked Porterhouse that's barely seasoned.
What exactly is best here? Raw and not marbled meat?😂
Try Longview steakhouse in Alberta👍👍👍
Magique magnifique .
It's work. lot of work . History . I love it
This is the GREATEST grill feast I have ever seen. God help me, I do love it so.
Just ate an hour ago. Now I’m craving steak.
Wow..! that amazing steak.
Wow that's so big. Looks delicious ❤️
Thats what she said.
Beautiful, simply beautiful!
Top five steak in the world in my book
No guessing, no wondering, he just knows! Amazing
I ate in this restaurant... I still remember the taste of the meat, it was so good!
Дивлюся і згадую, як же смачно! Респект флорентійцям за кулінарний шедевр!
Going to Florence next year with the family. I guess I’m going to have steak.
buddy smith actually in italy you can get a good “Fiorentina” for two people for 40-45€ in the average place (not going for expensive meats i mean).
Not so expensive imho
Brian Hume That looks perfectly cooked to me
@buddy smith i was there it is not that expensive
Google it Trattoria dall'Oste Chianineria
Lol
I just want to ask youtube to recommend me this kind of video more often, please
Você está de parabéns 🎉👏🎉 fazendo bisteca Fiorentina
Nice! E u chef è puru paisano mia 🔝
Had these when I was there delicious 😋
Ho
We have a lot of italian here in sweden, and we swede like italian foodculture. very descent people. That steak look great :D
You mean arabian not italian,italian escaped from sweden.....
@@bob8688 italians when hitler is killed and japan is nuked 🤌🏻 converto to allieso
@@bob8688 true! I live in sweden and here are loads of arabs.
Sono guadare questo video alle undici E venti del notte, ma questo bistecca sono perfetto bravo 👏👏
This is my country. I love italy
I’m an American that loves Italy. I’ve traveled from North to South. I’ll be back.
Viva Italia!
Those are some GIGANTIC Porterhouses! I get them almost that thick from my specialty butcher and grill 'em up for the wife with my secret marinade. She was never much of a meat eater until we met...
Eric Valor that’s not what she told me. She said my meat was the best she’s ever had. Juicy, thick, and full of flavor. Weird but how’s she doing these days?
Have a good butcher.... your in there...Good for you....
@@joelshack85 eh you tried
Now that's art you can eat.
TIBONES MARAVILHOSO, ANCHO, CHORIZO, CONTRA FILÉ.
those V shaped grill slats channel away some of the fat thats rendering, preventing out of control flare ups. Lessons learned from 2500 years of making these!
This is steak heaven! I would love to eat that. Iam from Austria so as Italy neighbor i will visit this place in the future. :)
Same I'm from Sydney we don't got any good steak houses here
that is thee biggest fermentation box Ive ever seen. bravo.
It’s small for a restaurant
My region! Great video! Thanks
As a Brazilian, I am not quite sure the Argentinean beef crowd approves those huge flames all that much, but, since I never tried this meat, I will leave it out as a technical footnote.
Italian beef-head here... I do not approve. I've eaten once in this place and fortunately this chef wasn't on shift that day...
4Am in my home
youtube: looks aden upload a new video
me: yes
Повар такой доообрый, добротный 😁
Наоборот считаю. Толстый повар это беда. Либо обжмрается, либо ест нерациаонально. Нерадиво и неправильно. Ела додна быть полезной и вкусной. Его вид это показатель его работы
lo mismo pienso
Buonissimo!
As we say in Italy : "Sotto le tre dita è carpaccio" (under three fingers it's carpaccio).
I love the simplicity of it
I went to this steak house two years ago and I remember how they seated all of the American tourists in the back room and the locals in the front of the restaurant lol
What????
Sometimes you have to know the origin of where you're going. I don't know if that's supposed to be funny or just a BS fact.??
Either way it wouldn't stop me from going or eating.
Ricordate sempre: sotto le 4 dita è carpaccio
mmmmm carpaccio....
con una bistecca così ci farei all'amore ahahaah
ma se gli fai dei tagli e se ci metti il sale durante la cottura allora è meglio il carpaccio....
@@TheSpittyCash più che il sale sono i tagli, non bisogna bucare la carne per fare in modo di non fare fuori uscire i succhi e lui la taglia addirittura, poi quelle fiamme sulla carne.............
@@TheSpittyCash Sapientone, ha semplicemente intaccato la cotenna in modo da evitare l'arricciatura. In Brasile , dove la carne è un must , la si "tempera" con solo sale grosso . Tutti youtuber sapientoni al giorno d'oggi...
Viendo como cortaste el chuletero con los cuchillos ya demostaste que sabes como hay que tratar un gran producto. Mis respetos.
Let's be real, all those cuts looked delectable but the one that really caught my eye was the rib section of the Aberdeen Angus. Pretty much the second one he showed you and explained at 0:13 into the video. Nice beautiful eye, humungous cap(the best piece of meat on the entire animal), and just a beautiful amount of marbling, pretty much on par or perhaps even slightly better than your typical USDA Prime ribeye. I was hoping you'd go for that one but that's not the cut this place is known for. The whopping 5+ pound porterhouse is. Looked delicious and I'm sure it was. Unless I hit the lottery, the chances of me visiting this place is slim to none, so I get to live vicariously through you.
that would be incredibly average marbling in sweden... that's very little... in general this meat is from very young animals
the best meat in the fridge there to me is the rubia gallega
Commenti di tutti le lingue apparte quella italiana!FORZA ITALIA!🤩
Cristofer Panibra
Ma vai in culo tu e il partito di Berlusconi
When you see a fat chef you know he probably loves his job and loves to eat, because that's me as well, and you best believe we treat our steaks like art
Screw all that heavy "Sunday Gravy" tomato sauce garbage that "Italians" eat here in America.
I want THIS kind of Italian!
You wont get it in the US until properly raised cows are more accessible
@@SuWoopSparrow True, I had a steak from a fourteen YEARS old cow in Austria. Spanish origin. Fat was yellow like spring butter. Unbelievable
Those are usually southern Italians, way y different then Northen;
Yeah American Italians are southern Italians so most of the "Italian" food you got there is from the south, in the North the food is more meat based
@@TuskerKingOfKenya that was under age ...
Why are there not more places like this in the UK that just focus on a minimal menu and just absolutely smash it like these guys have.
Too many places trying to be jack of all trades and just producing shite in 100 different flavours.
This is my dream restaurant, bravo!
Do you mean this days pub having 5 types of Curry,10 burgers,pasta menu. etc ...
@Casio Pistachio - I couldn’t agree with you more! Stop trying nouvelle cuisine and bring on a decent steak cooked to perfection please.
agree, shorter menu list - better control over quality of products.
Several in London that specialise like this, most hang beef for 28 days. There is one that serves Argentinian beef that is very good. Sadly not open again yet, if they open again at all.
What a sacrifice you do for us. I can't bellieve how big is this piece. Very good.
These steaks are damn MONSTERS.
He spoke the universal language of meat.
Amazing Cuts of meat. Looks like a dream.
Nice work Chef!!
OMG!!!!!!!!!!!! That's the best-looking beef I've EVER SEEN!!! Frigging YUMMY!!!!
It looks delicious. Fantastic recipe yummy
When you set down your fork and knife in between every bite you know it’s amazing. Feeling so many emotions you can’t be trusted to hold utensils!
I had always been under the erroneous impression that the best steaks that you could possibly have came from steakhouses in America, Argentina, Uruguay, or perhaps even Japan. Watching this video, however, it is quite obvious that I’d been sadly mistaken. Italy, here I come. 🥩🥩🥩
As an italian i can certainly say the the “bistecca alla fiorentina” (this kind of steak) is one of our signature dishes and it’s pretty incredible. When we talk about steaks, at least in Florence, we can compete with the best of the best.
@@tommycanaparo443 yes, Florence is the best, in the rest of Italy it depends.. There are so many restaurants, you need to know the right ones! I've worked in different restaurants where steak was always from holland, because it's cheaper.
@@tommycanaparo443 not at all, not even top 10 europe.
so you are judging whats the best steak is by seeing a video? wow
No...you haven't been to 5⭐
Steakhouse.
The proper Fiorentina is actually very good. But a lot of regular steaks are sold as Fiorentina while they are not.
Buy it only if you are sure.
It must be dry aged for a quite long time.
That is what gives tenderness.
Traditional butcheries are the proper places to find this delicacy.
I mean, very very traditional butcheries.
Aden brother idk what you do for a living. But I’m 45 and would learn what ever trade, skill set, salesman, gynecologist, carnival whatever. Just to see and dine at the places you do. Cheers My friend. Till I have to change my career I guess I’ll be watching through your lens.
oh hey i was eating there last year! fantastic t-bone i had there