Florentine-style Barbecued Porterhouse Steak
Meat
Ingredients
- 8 ml Aceto Sopraffino
- 1200/1400 g Florentine porterhouse steak, possibly with bone
- 1 Heaped tbsp coarse salt
- 10 cl Olive oil
- 1 Clove garlic (optional)
- 2 Laurel leaves (optional)
- To taste Rosemary (optional)
Instructions
- Prepare the meat seasoning by mixing the oil, the Aceto Sopraffino, the garlic, the pepper and the rosemary. Leave to blend for 6 hours.
- Add the seasoning mix to the meat, with the laurel, the rosemary and pepper.
- Heat the barbecue grill very well, put the meat on and leave to grill for about 3 minutes per side.
- Baste with oil, then add a pinch of coarse salt on each side.
- The sauce must then be emulsified
- Remove all the ingredients from the seasoning liquid and emulsify the sauce in a blender until perfectly smooth.
- Cut the meat into oblique cutlets and serve with the creamy sauce on the side.
Notes
Our experimenting has proven that Aceto Sopraffino gives meat a definitely spicy aroma, at the same time reducing its sensorial fattiness which can sometimes be very high in barbecued or grilled meats, enough to actually diminish the taste of the meat itself. Removing the rosemary, the laurel or the garlic gives these dishes a palatable and meaty flavour persistency.