1.6kg Steak Challenge - Bistecca Alla Fiorentina 🇮🇹

so the traditional one is the canina the canonical is one of the best we have the most popular the most famous I have tried that before and that is beautiful that is one kilo yes that's amazing trust me and we have this is the Kenya and the second which way I can recommend you these I have not tried one of the best what's the difference and it's how much per kilo it's the honey temper cooler 110 per kilo acceptable with you Amy apart then the sirloin higher around four fingers can I see it first yes of course because yeah because I've had the canina before I know it's good but seeing as you have an even pricier one I'm curious I want to try your best one so okay then I'll decide and then we will decide and then and then I will invade your your restaurant yes okay there will be an invasion don't you worry I'm gonna check out their fridge to have an open fridge here that you can look and walk into so here'll invades coming up we have they both look pretty juicy to me what's the difference here so both t-bone team audio should be as you see minimum four fingers around four fingers hire a Realty book to be the fear and Tina style it has to be four fingers this is the best one both good I've had this one before obviously and that that one was sublime but seeing as I I have tried this I'm gonna go for what I have not tried before so I'm gonna go for Australian value I knew I knew you say that I knew you were gonna say that okay so the last time I was here four days ago I had this stake right here and they usually when I'm in a restaurant abroad and I say medium-rare it comes well done so here that would that was not a problem and use when I said medium-rare it came very very rare but apparently even that wasn't as rare as you like to have your steaks they're so rare here means really rare really rare and you oh I don't I'm not sure I'm brave enough for that I'm gonna go for medium rare trust me you'll like it really yes then it doesn't come at the hotplate like that like I did with that one I'll bring the hopefully oh I see yeah last time it this one it came on a hot plate so kind of kept cooking as I was eating just a little bit more how're you rare medium rare just yeah included just and enjoy yeah so I'm getting exactly that cut right that is the one he's putting on the grill yes is that true Ryu Wow good good thing that I didn't eat breakfast alright yes throw it on the grill looking forward to it thanks now it's time for Harrell invades can I do a little innovation here I want to show everyone what it's like in here by the way it's very quiet here I picked a quiet time to do this invasion so it's not interrupt the other customers but normally when you come here I mean it is just ridiculously full they hear that silence I made him turn off the music before my invasion there's a big problem with with videos and music just a 1 minute I just want to see your fridge wow that's amazing I can go inside whoa not touching but this is this behind-the-scenes of the restaurant wonder if this will make a great dumpling oh so you can check out over here you have the t-bones they're stacked up I'm gonna go inside the restaurant as well to give you the view from there but I just love the fact that you have the freezer room right next to the restaurant and you can look in here here you have the butcher knives let me do one more lap in there see if I can get it down nail like I'm really like good [Music] that's great I love the fact that this is in your in your restaurants you can sit and eat and you have the great view yeah you're surrounded by death dead cows there's nothing more beautiful than a dead cow or so I've been told so these are your t-bones or Wow all kinds of meat here all right let's get back to my seat thank you you can turn music back on again now that was let's go back out of my seat it's okay so I don't know if I had to cut the scene I filmed in here with that guy because of the music or not but anyway they're normally full here you need reservations to eat here and the reason other ago the music comes again the reason I'm sitting here outside is so to not disturb the other customers because this is actually quite a fancy place so let's let's sit down whoops music playing again and wait for my food wait wait wait hold it right there now you can come I just want you to come in here with the foods and I wanted to have that on film and he's like well it's so hot it's heavy but okay now you can come because the camera is rolling wow what a beauty what a beauty so this is rare t-bone rare to let me on Clark it looks amazing and I'll bring the hot stone are you gonna come with a hot stone as well perfect perfect I will do a little history of this actually not a history but how you prepare it whilst you bring that hot stone no no I said I will do a little history yeah they're there they're a bit worried about about how to I've told them listen don't worry you know I'll just ramble on I'll say I'll say stupid stuff and then they worry a bit about the about the dialogue and so on if they say something wrong I said listen don't worry just you know I'm a normal customer treat me whichever way view you want what's up guys hey you want some steak is amazing uh did you have the value 1 or did you thank you that's an awesome bug you yeah yeah I know amazing enjoy Thanks okay um this one I wanted to say about this steak so they told me that if they're gonna cook this for customers they take it out from the fridge three hours before they start cooking it because if they don't do that and they just throw it on the grill it can still be cold inside so to cook this steak to perfection you have to have it in room temperature so the four temperature is normal by the time you throw it on the grill wow it's a lively place to sit and eat there on the pavement so as he's bringing that that that hot stove or whatever I am also going to tell you about my favorite red wine which is the house wine so I sat down here and they said listen you know we we really wanted to try a type of wine I came from Florence it's famous it's really it's really good taste and blah blah blah and I said no give me the house wine this is the first red wine I have ever liked my dad has tried to get me onto red wine since forever and every red wine I will try the Italian red wines French red wines I've just said listen I don't like it I know what I'm just not a red wine type of person it's an acquired taste that I'm never gonna acquire but this one then dalla stir which is the name of this restaurant their house wine is the only red wine but that I've ever enjoyed so I therefore pronounce it the best red wine in the world now if I'm sounding a bit more incoherent than I normally am well I'm probably famous for being incoherent but it's because I didn't have breakfast today and I did a huge tour the Palazzo I don't know if I'm gonna put that video up before this one or after but anyway about no breakfast I've been walking around in the Tuscan heat climbing tower is looking at out for all day now it is 4:15 and this is breakfast so I am toast and I'm starving for some food so this is scorching hot is it I'll move my red wine away from there so if it's to you put you recommend me eat it like this yeah if just a little bit on a song I'll throw it on there I have one more request because this is YouTube and your video means nothing unless you have a good thumbnail can you be camera man for a second yes and I'll have my way with this take you just hold it like that hold on how are we gonna do this I can lift this up right yes yeah so this here okay hold on I'm gonna get the best the best thumbnail we possibly can okay there we go I'm close to the camera I'll make her like I'm shocked okay that's my thumbnail guys thank you so much yeah oh the travails of a youtuber you can't just enjoy your food you have to worry about angles and thumbnails and okay I'm ready I am ready suggestion okay you can make a suggestion yes bad effect on some pepper and is an amazing soft Christmas now that's it finally it's all yours yeah alright alright thank you so much which right now that I I'm a man of few words yes I walk around and ramble into this you know stick in my right hand all day but I'm not very good at describing things and you guys know that it this is the moment that I wish I was good at describing things because this this take is it's indescribable but I wish it was it is like the steak I had in Bangkok if you've seen that video where I paid $200 just for a tiny 200 grams take this one is something like a hundred and forty euros but it's a kilo it's one kilo and I cannot recommend that this this taken up so well it's coming down raining so I don't know what to say I'm just gonna enjoy my meal enjoy the steak and once I'm halfway I'm gonna make a little update I'm not halfway yet but I mean it really started to to piss down and I thought they were gonna drive past her there was a group of entertaining Aussie milfs or guilts on on that golf cart and I think they've they've had some entertaining beverages earlier in the day so I was gonna strike up a chat as they drove by but anyway seeing as I turned on the camera anyway I am gonna show you another bites so my worry when I sat down here was that eating a raw steak would be a challenge but you know what he's right this steak should be enjoyed like this if it looks like to basically just served you the cow as general Cameron said when we were here do not fear my friend for that is how the steak is supposed to be the best pieces are the ones with fat on it I mean it's it's so flavorful it melts on your tongue it's I'm beginning to wish I had two kilos of this day instead of 1.2 so this hot plate that they brought out I don't think I'm going to have to I don't think I'm going to use it at all I'm facing some difficulties here the elements are coming down on me it's raining this bite marks the halfway point and just to show you how this grill works I am going to throw some meat on there also as you can see the rain is hitting me the only reason I'm sitting here is that it'll be good for a video me eating a steak in the rain on the pavement in Florence but they've obviously offered to bring me inside and if I wanted to do that I could then I like rain so I don't mind sitting here so anyway this is the hot place that they gave me and as you can hear if I want to use it if I want to cook the meat further this stove will do the trick so I'm at the halfway mark now I feel it I'm struggling but I'm gonna beat this Florentine steak if it's so kills me I'm still going strong I'm Altair traversing the elements if that's even an expression the staff is looking at me from within with bewilderment as to why I choose to sit out there on the pavement when it's raining but I said it would add some mystique to my video and I think we can all agree that it does anyway I'm very close to finishing I just wanted to show you what happened when you throw it on the grill it looks like this so even though I started eating maybe 20 minutes ago maybe even half an hour ago this plate is still hot now I'd be lying if I said I wasn't struggling but the meat is so good and I really don't want that t-bone to beat me so I am gonna finish I'm gonna sit here until I'm done and yeah failure is not an option you just add a bit of heat on the outside and that's it Wow Howdy's in the rain hello hotties where are you going audience in the rain nothing better I was staying strong I was going to stay outside but it started to rain almost sideways due to the winds and my camera's not waterproof and as entertaining as it would have been for me to sit there and just continue to finish the meal I had to come inside for the sake of the footage Herald shall survive I'm gonna have to heat up my steaks now these last two pieces I'm gonna heat up both of them on this hot plate because the rain and the elements outside got the better of my table and me so there's probably about I don't know what this weighs maybe maybe a hundred grams or something like that oh yes a good thumbnail hold on that's a good idea we're closing in this is the last piece and I've had it on here to heat it up it's since you saw me last I've probably had about 20 grand worth of worth of steak and it's going a bit slow right now because I am kind of full like if you ask me at this stage what is the last thing mr. Herold that you would want in your life right now I would say steak but I was gonna beat this one kilo Plus Florentine beauty and I'm a man of my word well Bon Appetit and I'll see you when this piece is no more the staff is worried here because they see me struggling with this last piece so they offered me some assistance in the form of more red wine and I'm not gonna say no so yes yes please no breakfast walking around all day sitting down here then hitting the house wine I approve thank you so much Grazia why I'm not finished I'm gonna beat this mother effers oh and then he told me about a ritual that they have here when you finish your steak an Italian ritual hands initial the best part is on the morning of every stage the best part of the steak is right here you say so I should throw it on the grill for a little bit and then just eat it so in your fine establishment you have you recommend that people eat their last bite with with with their hands like that yeah awesome I like your style okay let me give me ten minutes I'm gonna finish this 50 grams of steak and then I'm gonna I'm gonna follow your recommendation please see you there guys there's two there's two left and yeah I'm feeling drunk on steak because pasta me the meet because I love the taste of this meat in my mouth at the same time my stomach is so full so damn the meat that I have in my mouth it's like my stomach is like don't swallow it just keep it in your mouth that's what I'm doing right now by chewing and munching down on it at some time like when you have something in your mouth for a long time kind of you gonna have to say which way is it gonna go is it gonna go out is it gonna go down and seeing us this is the one killer steak challenge gonna have to go down so Oh and he swallows and it's one bite left I mean in the pause a lot actually I don't I can do it I didn't think this was gonna be so hard I think so the times I've been here before the first time I remember I finished I even had a starter and the search and I was able to finish it all now I sorry only had the steak again sorry this what happens when you when you when you yeah don't even know what I'm talking about here there's one bite left I'm gonna beat this delicious juicy steak now and it's done and then I'm not gonna eat for a week am i recording this I guess I am Oh ah seeing as this is for YouTube if it wasn't for YouTube I wouldn't do this but hold on let me get this down before I start talking concentrate Christian soldier we're getting there Oh Campione can't be on I think I won I just won look it's over it's over hallelujah it's over I think I won whoa but you said it's not over until I whoa but you know what I'm gonna take your suggestion I am gonna eat it so but you suggest I hold it with both my hands right yes okay then I'm gonna have to can you be cameraman for a bit yes so so what do I do I owe this music music music is the enemy of mighty arrows can you take that on yes approach it for five minutes so the best piece is apparently yeah it's right on top here on both sides I assume at this point yeah you say I should just - on that with uh you know without cutting it just just dig in there you don't need fork a knife that's right I don't actually in fact my ancestors they throw it on eating with their hands so I very much mutual approval whatever language studies of your suggestion so let's just put it wow this actually still quite a lot of meat right there trust me oh go ahead okay for the video I'll do this if this was just me without the camera I wouldn't do this but okay so you're saying this is the best yeah thought yeah alright maybe we can this one yeah okay not probably covered in steak but you're right it is a sublime part alright thank you so much for filming again I'm now gonna have my way with this with this meat and I'm gonna see if I can come up with a good thumbnail thank you good suggestion so where else but Italy can you sit here eating with your hands a big a big juicy t-bone so I'm obviously just just playing this up for the thumbnail here so I'm just hanging out there no no I'm gonna include you in this because of what you just told me so I'm hanging out here and you know I'm I really felt that you know why did I struggle so much with that beef and some sitting here talking to the waiter and he just told me what did you just say yes I'm like I can't believe I struggled so much with just one kilo of beef and then he said it was a lot more and and and now it comes out that it was one point six kilo oh really I'm the first Wow Geraldo Campione well now I feel a lot better because I was kind of I've had you know a new record for us I have not had that cut before I had a different I didn't have the value I had the different one and that was something like one point one and I didn't really struggle this time I struggles thank you you just I just redeemed myself thank you thank you so much I feel so much better now so I just had one point six kilo of bistecca alla Fiorentina whoo okay I've redeemed myself I asked him what is the big s stake you have served here and he said well if a group of like five people coming he suggests that they share at two point five kilo stake so this is he said this is one of the biggest have seen that one man has eaten but if a big group comes in he says it's much more economical for them to share a two point five kilo stake he says he's even heard about three kilo stakes but he's never seen that here himself I'm at the drink of being too drunk to to blog right now but but okay let's try let's try wow the smell is whoo yes yeah can I see this bottle I'm really curious as to what is this oh no I heard the enemy of the blogger what's that I hear music now no more music or for Harold oh that's the bottle the Vecchio amor Oh del Cabo I've never smelled or tasted anything like it as far as liqueur is concerned it's very good it's it's amazing so you keep it in the freezer yeah I see here on the back yeah - freeze your moment alright that's what I'm gonna do I'm gonna freeze this moment and I'm gonna start recording again once I'm done with uh with the vecchio Amato and the house wine Wow beautiful and then we're gonna go and see what this gonna cost me if it's under 200 great if it's over still worth it am i filming yes hello hi oh yeah you were you were my waiter here the first time I came here yeah yes yes I remember you remember yes I remember well four times still great yeah thank you so much thank you sir what still no music so here's where you pay up the person before me he paid 48 as for me it's not gonna be everyone I was there scattering around they have customers I mean they have they don't have time to kind of hangar on my table and talk so like I said this place is busy guys this place gets real busy my bill how much what I owe you all right thank you so much thank you next time the next time good night bye-bye bye-bye all right guys it turns out that Dave would not allow me to pay so they gave me everything you know the wine Jesus I'm too drunk to be logging Timmy all the wine the steak the starter whatever whatever I had in there on the house so this is this is what it's called it's called trattoria the lobster I've been telling people to go to doll poster but apparently you pronounced it the lobster and it comes highly recommended I have had quite a few steaks now around Florence and this is really by far my favorite and I'm not just saying that because they allowed me to eat for free so uh-oh the way to respect I thought you went on a break ciao ciao thank you so much anyway the videos gonna end I'm nothing to say if you're in Florence come here signing off bonus footage of a rather intoxicated Harold who doesn't even know where he's going you

Channel: Harald Baldr

Views: 1,033,571

Keywords: Italian Steak, Florence T-bone steak, Beef italy, Florence restaurant, La bistecca alla fiorentina

Id: j-8a_GDX2L8

Length: 33min 58sec (2038 seconds)

Published: Fri Aug 30 2019