What Is A Porterhouse Steak
A porterhouse steak is a steak that is actually a combination of two incredibly tender steaks, the strip and the tenderloin .
They are connected by a T-shaped bone, which gives this steak its characteristic shape.
Both the strip and the tenderloin are incredibly lean and tender, making the porterhouse a very special steak to cook.
Fulton Street Food Hall
Fulton Street Food Hall at Harrahs Las Vegas will serve a café special of steak and eggs, made with a 10-ounce New York steak, two eggs any style, roasted jalapeño Bearnaise, and tater tots priced at $23.99 and drunken sliders with three mini Castle Ale marinated beef sliders on a buttered roll with cheddar cheese, grilled onions, Roma tomatoes, and roasted garlic aioli, served with shoestring fries, priced at $17.99.
Sc Prime Steakhouse & Bar
SC Prime Steakhouse & Bar at Suncoast has a three-course Fathers Day menu on Sunday, June 20, with Zuppa Toscana with Italian sausage, potatoes, fresh leeks, and a light broth for $12 a 22-ounce bone-in ribeye and bourbon barbecue shrimp served with roasted fingerling potatoes, green beans, baby carrots, red wine demi, and French-cut onions for $58 and chocolate fudge cake with fudge icing, salted and dark chocolate shavings, and rich chocolate sauce for $10. Reservations are strongly recommended.
Majordmo Meat & Fish is offering a three-course prix fixe menu on Saturday, June 19, or Sunday, June 20, for $80. Choose from a classic iceberg wedge salad, chef David Changs signature bing bread or shrimp cocktail. For the main course, a 10-ounce prime flatiron steak, available Oscar style with king crab, smoked butter, and asparagus for an additional charge. Or go for grilled branzino with Singapore chili butter and grilled lemon, or tapioca lo mein with gai lan and crispy garlic. For dessert, a campfire classic: Smores pie with snickerdoodle crust, caramelized white chocolate, and burnt marshmallow.
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North Italias Seasonal Food And Cocktail Menu Will Lighten Up Your Las Vegas Summer
Dining out and imbibing with friends are important aspects of socialization that most of us have been missing, and theres no time like the present to make up for lost time. Recently, I met up with an old friend and a new one to start flexing those social muscles again at North Italia, the beloved Italian eatery at Rampart Commons.
The spacious patio was a tempting for hanging out, but we opted for the open dining room, with its expansive seating area and inviting bar. North Italias made-from-scratch pizzas and pastas and handcrafted cocktails are ideal for savoring in the company of friends.
Regulars surely already have favorites, but the new spring and summer menu additions are also outstanding. Consider starting with the farmers market board , a seasonal selection of vegetables including grilled asparagus, broccolini, heirloom tomato, watermelon radish, sugar snap pea and heirloom carrots, served with basil pesto, trinity sauce and grilled hearth bread. If youre craving more greens, check out the Contadina in the salad section. With romaine lettuce, rosemary ham, heirloom tomatoes, avocado, watermelon radish, cucumber and pickled red onion, its a meal in itself, topped with creamy crescenza croutons.
Stop by on Mondays for the all-day happy hour and try 12 new cocktails, including the Fig-Et About It , with Bottega Bacur gin, Nonino Laperitivo, fig shrub, fresh lemon and prosecco. Gather your friends and sip all the cocktails all summer long.
What Is Bistecca Alla Fiorentina
Bistecca alla Fiorentina is an easy, traditional recipe from Florence.
Everything about this dish highlights Tuscan cooking, from its simplicity, to its use of quality ingredients, to the rustic feel of sitting down to a slab of perfectly cooked steak.
But, this is no ordinary steak.
Traditionally, the meat for Bistecca alla Fiorentina comes from an ancient breed of Tuscan cattle, called the Chianina. This breed of cattle is known for their incredibly flavorful meat.
To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper.
In addition to being steak from a specific breed of cattle, this steak is also a very specific cut.
Bistecca alla Fiorentina is made from a thick cut of porterhouse steak.
How thick?
Instead of inches, Tuscans measure their steak in fingers, and a good bistecca alla fiorentina will be 3-4 fingers thick.
Were talking 2-3 inches thick, depending on whose fingers youre using!
Its a hefty steak, one that is meant to serve 3-4 people. So, its perfect for a summer dinner party!
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What If I Dont Like Rare Steak
If rare steak isnt quite your idea of a good meal, feel free to cook the porterhouse a little longer over a lower heat.
You have a couple of options here:
You could sear it over a hot grill and then stick it in the oven at 375F until it reaches your ideal doneness.
Or, you use the reverse sear method. To do this, you heat part of your grill to medium and cook the steak until its nearly done. Heat another section of your grill to hot and sear the steak right before serving, to get that tasty crust.
North Italia In The Rim Details About The Newest Italian Restaurant In San Antonio
North Italia is a modern take on Italian. With more than pasta Crispy Calamari drizzled in lemon vinaigrette to Wagyu Skirt Steak theres something for everyones taste. While your mouth may water when reading the menu, be assured the portion sizes are perfect for sharing. Theyre just enough so you have room left for dessert.
The restaurant sits right in a new building on the corner of 5822 Worth Pkwy #108, San Antonio, TX 78257 known as Tribute at the Rim. Right in front of it is small greenery where visitors of The Rim often go to talk or eat. However, the restaurant features an open patio, that is covered, and dog-friendly. That way your furry friend can also enjoy a piece of the pie!
The open concept of North Italia is what fine dining truly is all about. Within the restaurant, much like Italian tradition to have everyone in the kitchen, you can watch the chefs cooking up starters, entrees, and more, ensuring quality in every bite.
Besides a meal at a table, North Italia will also offer Happy Hour at their bar when applicable. So if youre not too hungry but want to grab a small bite or drink in a quaint atmosphere, you can grab whichever chair available.
The restaurant does use OpenTable for reservations. So if youre thinking of visiting, which you should, you can book your table now that way you can say Veni, Vidi, Vici I came, I saw, I conquered at the end of your stay.
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North Italia Flower Child Will Open Locations In Gilbert
Gilbert is set to welcome two beloved locally-rooted restaurants this September. North Italia, the modern Italian eatery known for its handcrafted cuisine and cocktails originally conceptualized by renowned restaurateur Sam Fox, will officially open its newest location near SanTan Village on Wednesday, September 22, 2021, while sister restaurant, Flower Child, the esteemed healthy fast-casual eatery from Fox Restaurant Concepts, will open its neighboring storefront on Tuesday, September 28, 2021.
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North Italias Gilbert location marks the 28th North Italia restaurant in the U.S., with locations spanning across Alabama, California, D.C., Florida, Nevada, Texas and Virginia. North Italia Gilbert will be the fourth location in Arizona, adding to the states robust portfolio, led by the flagship restaurant in Scottsdale. The menu features a wide array of authentic Italian dishes with a modern take, with selections such as the Italian Farm Salad, Cacio e Pepe Pizza, Glazed Short Rib Cavatelli, Wagyu Skirt Steak Tagliata, and more, along with specialty cocktails such as the Ginger Blossom Margarita, White Peach Negroni and Italian Clover.
How To Grill Bistecca Alla Fiorentina
What really sets Bistecca alla Fiorentia apart is the way it is grilled. The steak for this dish is always cooked at a high heat.
A high heat for that thick of a steak?
Thats the whole point.
Bistecca alla Fiorentina is traditinally cooked to rare in the middle, with a good crust on the outside.
The rareness of the inside showcases the flavor of the meat, while the crust creates a beautifully caramelized contrast to each bite.
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Cornerstone Classic American Steakhouse
Cornerstone Classic American Steakhouse at Gold Coast has a Fathers Day special from 4 to 9 p.m. for $48 per person with the choice of soup du jour, or a house or Caesar salad smoked barbecue baby back ribs served with baked beans, seasoned steak fries, and grilled corn on the cob and chocolate brownie delight with vanilla bean ice cream, fresh whipped cream, salted caramel, and chocolate fudge sauce. The special also comes with the choice of a 14-ounce draft beer. Reservations are recommended.
North Italia Gilbert Job Fair
WHEN: August 18- 21 from 10 a.m. to 6 p.m. August 22 from 11 a.m. 4 p.m. August 23 28 from 10 a.m. 6 p.m. August 29 from 11 a.m. 4 p.m. August 30 September 4 from 10 a.m. 6 p.m. and September 5 from 11 a.m.- 4 p.m.
WHERE: North Italia Gilbert, 1950 East Williams Field Road, Suite 102, Gilbert, AZ 85295
WHAT: Restaurant is looking to hire all positions for both back and front of house.
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How Do I Know When My Steak Is Done
The only way to really know when your steak is done is to use a meat or instant-read thermometer and cook it to the proper temperature.
Push the thermometer into the strip side of the steak, trying to get it as close to the center as possible.
Your steak will continue cooking as it rests before you slice it, so here are the temperatures youre looking for:
- 120F for rare
- 130F for medium rare
- 140F for medium
Two New Restaurant Concepts Coming To Santan Village In Gilbert
A pair of new Sam Fox concept restaurants are opening next door to one another in SanTan Village Mall: North Italia Gilbert and Flower Child.
While North Italia has already opened its doors on Wednesday, Flower Child is expected to open for business this week, the company announced recently. The sister restaurants are located on the northwest corner of Santan Village Parkway and Williams Field at SanTan Village in Gilbert.
At North Italia Gilbert you will be able to try delicious wood-fired pizzas, pasta, sandwiches, small plates, salads, and Italian specialties like a chicken parmesan sandwich, grilled branzino, Tuscan chicken, and wagyu skirt steak tagliata. Pasta is crafted from scratch daily. YUM!
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North Italia An Italian Chain With About 20 Locations Across The United States Will Open Nov 13 In South Ends Railyard Development
Its the first North Carolina location for the brand from the same Phoenix-based restaurant group that created Flower Child. The Cheesecake Factory acquired both concepts earlier this year.
North Italia at the Railyard
Location: Its on the ground floor of the Railyard in a 6,000-square-foot space at the corner of Tryon and Bland. The exact address is 1414 S. Tryon St.
Hours: North Italia is open for lunch Monday-Friday 11 a.m. to 4 p.m., dinner Sun-Thu 4-10 p.m. and Fri-Sat 4-11 p.m., and brunch Sat-Sun 10 a.m. to 4 p.m.
Small plates: Small plates priced $8-$14 include Italian meatballs, burrata, beef carpaccio, black Mediterranean mussels, zucca chips, prosciutto bruschetta, grilled cauliflower, crispy calamari, arancini, and grilled bread with olive oil.
Pizzas: Five signature pizzas priced $14-$17 plus a rotating daily chefs choice. The Prosciutto with mission fig, goat cheese, arugula is like everything you love about a charcuterie board served as a pizza.
Pastas: Fresh pasta dishes priced $18-$20 are available with traditional pasta, gluten-free pasta or vegetable noodles. Options include spaghetti and meatballs, burrata tortelloni, strozzapreti, squid ink mafaldine, chicken pesto, bolognese and short rib radiatori.
Entrees: Dinner entrees are priced $20-$38 and include Wagyu skirt steak, grilled branzino, diver scallops, chicken parmesan, braised short rib, rosemary chicken, roasted salmon and filet of beef.
How To Serve Florentine Steak
Since this Florentine steak is large enough to serve 3-4 people, it is traditionally served family style.
It comes to your table with the strip and filet carved off of the T-bone and nicely sliced.
This makes for a pretty presentation, and each diner can try as much as they want of both the strip and filet.
Serve your steak with little bowls of the coarse salt and coarse pepper that you used to season your steak, so your dinner guests can adjust the seasoning on their steak to taste.
Cannellini beans or roasted potatoes and an arugula salad or seared broccolini make for perfect sides to go along with this beautiful steak.
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Opening Wednesday: North Italia At Santan Village In Gilbert
North Italia, Sam Foxs modern Italian concept, will open its first East Valley location at 11 a.m. Wednesday on the northwest corner of Santan Village Parkway and Williams Field at SanTan Village in Gilbert.
The space: North will share a new 11,000-square-foot building with another Fox concept, Flower Child, scheduled to open next week.
The menu: Small plates, salads, pizza, pastas, sandwiches, and Italian entrees like grilled branzino, Tuscan chicken, and wagyu skirt steak tagliata.
Hours: 11 a.m.-9:30 p.m. Monday-Thursday, 11 a.m.-10:30 p.m. Friday-Saturday, 11 a.m.-9 p.m. Sunday.
Other Arizona locations: Scottsdale, Phoenix, and Tucson.
North Italia’s Spring Menu Designed For Al Fresco Dining
Starting this month, North Italia is rolling out a series of new menu items and seasonal selections perfect for dining al fresco. Dish highlights include new and updated appetizers, salads, pasta, entrées, and cocktailssome highlights include:
- Farmers Market Board An array of seasonal vegetables including grilled asparagus, broccolini, heirloom tomato, watermelon radish, sugar snap pea, heirloom carrot, basil pesto, with a side of trinity sauce and hearth bread
- Tuna Crudo A fresh tuna crudo mixed with agrumato, avocado, Castelvetrano olives, capers, pine nuts, mint, and Espelette pepper
- Contadina Salad Romaine lettuce tossed with rosemary ham, heirloom tomatoes, avocado, watermelon radish, cucumber, and pickled red onion dressed in a savory, roasted garlic vinaigrette, and topped with creamy crescenza and torn croutons
- Burrata Anolini Hand-crafted pasta with blistered heirloom tomatoes, torn basil, and pecorino cheese in a traditional tomato sauce
- Wagyu Skirt Steak Tagliata A sumptuous skirt steak topped with grilled asparagus, arugula, and red wine mushroom ragu served with a side of creamy Cambozola polenta
- Veni Vidi Vici Incredibly balanced cocktail featuring Iwai Japanese Whisky, aromatic Amaro Montenegro, hibiscus and orange Aperitivo, and fresh lemon
read more
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How To Choose A Porterhouse Steak For Bistecca Alla Fiorentina
Because the classification of porterhouse vs T-bone is based on the size of the tenderloin filet at its widest point, it is possible to get a porterhouse that has a filet that is thick at one point, but thin in other places.
So, when choosing a porterhouse steak, its important to look at the size of the filet . You want to choose one that is uniform all the way through, giving you ample filet.
Because, who wants to be jipped on their tenderloin?
I know we dont!
The other thing to look for in your porterhouse steak is marbling.
Marbling is the amount of little white flecks that are throughout the meat. The more marbling, the better quality of beef youre getting. Marbling is one of the reasons that we always choose Certified Angus Beef ® brand, because high amounts of marbling is one of their10 quality standards.
Bistecca alla Firoentina is all about choosing quality beef. And, while we might not be eating ancient Chianina beef, wed be willing to bet that Certified Angus Beef ® brand beef comes pretty close the the quality and flavor that Florentines expect when eating this special steak.
If youre not sure where to find Certified Angus Beef ® brand near you, check out their handy brand locator tool! You wont be disappointed!
Colin Fassnidge’s Skirt Steak With Salsa Verde
Raid the herb garden to whip up this easy sauce that goes so well with steak.
Raid the herb garden to whip up this easy sauce that goes so well with steak.
Ingredients
- 2 tbs extra virgin olive oil
- 2 garlic cloves, crushed
- 4 thyme sprigs, leaves finely chopped
- 1 rosemary sprig, leaves finely chopped
- 1kg skirt steak
- Freshly grated horseradish and micro herbs to serve
Salsa verde
- ½ bunch basil, leaves picked
- ½ bunch mint, leaves pickled
- ¼ cup red wine vinegar
- 100ml extra virgin olive oil
- 50g cornichons
Don’t forget you can add these ingredients to your Woolworths shopping list.
Method
- 1. Combine the olive oil, garlic, thyme and rosemary and 1 tsp each salt and freshly ground pepper. Spread over the steak.
- 2. Heat a chargrill pan or barbecue over high heat until smoking. Add the steak and cook for 3-4 minutes a side for medium-rare. Rest, lightly covered with foil, for 5 minutes.
- 3. Meanwhile, for the salsa verde, place all ingredients in a small food processor, season and whiz to a rough paste.
- 4.
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Others Will See How You Vote
I’ve dropped by for a quick drink and a snack a couple times, and most recently, went for an early dinner with our family in their patio area. Service was par and most of the food was overall good but a couple dishes were pretty salty. Mama bear ordered the glazed short rib cavatelli – it was super saturated in sauce and was nearly inedible. We all took a bite and agreed it was too heavily sauced and the sodium content called for gallons of water. I had the arugula & avocado salad and added some grilled chicken. The dressing was a good balance between citrus and oil and I found it refreshing but nothing to sing home about. The best dish was the grilled beef tenderloin – very tender and lightly cooked with the right amount of aroma/seasoning. The crispy polenta was also deliciously light and fun. The wagyuskirtsteak was a close second – the red wine mushroom ragu mixed with polenta was an awesome side presentation that perfectly matched the wagyu’s meatiness. I’ve also been at the bar for some drinks and the bartenders are always friendly and I enjoy the atmosphere. The decor is modern and the large interior makes it a relaxing spot for a date or a casual meal with friends.
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