@blackcherrysg doesn’t just whip up piquant pizzas, redolent risottos and tantalising tapas, they’ve got options to satisfy the carnivorous caveman in you. Enter the Steak Florentine, or Bistecca alla Fiorentina as it is called in its native Italian, and is one of Tuscany’s most prominent culinary specialties. For $118++ at Black Cherry, you get a full kilo (before grilling) of prime T-bone steak done to your liking. Complemented by baked potato wedges, onion marmalade, pickled red cabbage, and carrot purée on the side, it’s a gargantuan meal.
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While this is definitely a T-bone steak, I reckon it could qualify as a porterhouse steak due to the girth of the filet (the right side of the steak). What I can certify is that this is a stellar steak. We ordered it medium due to fears that it would be raw closer to the bone, but those fears were unfounded as the Florentine was mostly evenly cooked. We found out later that the steak is sous vide before getting a scorching sear, which explains the edge to edge consistency. The beef is tender & well marbled with fat, yes, even the filet. Most crucially of all, it’s simply but sensationally seasoned.⠀
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The sides were decent enough, but should’ve been larger in serving considering that this steak could feed a party of four. The onion marmalade thrilled with its sweet & slightly sour flavours, the carrot purée pleased with its smoothness & sweetness, and the pickled cabbage was the ideal palate cleanser to curb the lavishness of the steak. However, the potato wedges were a bit of a dealbreaker, as they were dry, limp and bland. The wedges could & should be tossed in light olive oil, salt and herbs before baking one more time for a crispy crust, but oh well.⠀
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Still, for mammoth meats to feed you & your fellow savages, Black Cherry’s Steak Florentine is a sterling selection. Thank you for your generosity, @blackcherrysg!
