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Veloci e pregiate

2 recipes with cheap steaks

From Naples to Florence: cheap steaks

We all agree: the prized Fiorentina steak , which comes from the back of the bovine, is an excellence of Italian cuisine. A cut that has seen an increase in value on the market over the years for many reasons: quality of the meat, tradition and love of the steak lover who frequents the many steakhouses. But how do you bring a good steak to the table without spending a lot of money but having an equally tasty and impressive result? In addition to the classic Fiorentina steak and Tomawak, online butchers offer less expensive but equally tasty cuts of meat and are capable of offering themselves as tasty alternatives: economical steaks.

In fact, there are many cuts, some suitable for everyone, they are often obtained from the same position and capture some well-known characteristics of the Florentine steak without replicating it in its entirety. This is why cheap steaks are defined as "almost as good as" the Florentine steak - even if it is not always the most appropriate term -. We are talking about cuts of meat such as the T-Bone steak, the Porterhouse or a rib-eye without or with bone.

In short, T-bone steaks offer the kitchen that added value in terms of flavor second only to very few other cuts of meat. Finally, as we all know, cuisine is not an immobile and solidified element, but rather a living and well-being cultural component. For this reason we offer you two "classic" recipes with steak but using less "fashionable" cuts, but absolutely delicious. Choose to buy meat online following your tastes and without worrying about your wallet thanks to your online butcher's shop!

Rib steak pizzaiola

Pizzaiola steak with fresh - or dried - tomatoes is perhaps the beef dish most appreciated by even the most refined palates: simple, quick and very tasty.

Beef steak pizzaiola is a typical dish of Neapolitan cuisine. It was born as a recovery dish, in fact in the past it was used to store leftover meat, but today in our kitchens it has become a "dinner saving" dish that can take on a gourmet touch if we use a very high quality ribeye.


  • 4 beef ribs about 2 cm high
  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic
  • 200g of quality tomato pulp (or dried cherry tomatoes)
  • fresh oregano
  • Salt and Pepper To Taste


Heat the oil very well in a pan, add the slices of beef ribs to high temperature and brown them over a high heat for a few minutes on each side. Then lower the heat and cook for a few minutes without a lid.

Once cooked, drain the steak and set it aside on a plate, seasoning with salt and pepper. Add the crushed garlic cloves to the cooking juices that have been created, brown them and add the peeled tomatoes (or dried tomatoes) cut into strips and flavor with oregano.

Proceed to cook the tomato for about 7 minutes. At this point, add the steak to the pan with the liquid it will have released on the plate and let it flavor for a few moments. Now all we have to do is serve the meat on a platter with a homemade green sauce.

Sliced ​​steak with vegetable tartare

Tuscan cuisine is known for its poor culture with many vegetable-based recipes. At the same time, it can present meat-based dishes that express the true soul of Tuscany: we are talking about stracotti and Florentine steak. If a "real Fiorentina" cannot be presented on the table, there are in fact some cuts appreciated by meat lovers which are as good as the famous steak and which we can use for this recipe.

We are talking about Fiorentina Porterhouse (Porterhouse Steak), the Fiorentina T-Bone , or the diaphragm (Skirt steak). Obviously, remember to serve as soon as the meat is ready and pair it with a good red wine: a Brunello di Montalcino or - to move around the region - with a Barbera d'Asti .


  • Beef Steak ( Porterhouse - Diaphragm - T-Bone)
  • 2 tablespoons of EVO oil
  • 200g roasted red and yellow peppers
  • 150g of pickled green peppers
  • 100 g of desalted capers
  • Maldon salt


Let's prepare the accompanying sauces: the vegetable tartare. Wash and drain the capers and pickled peppers and chop them with a knife, placing them in two different containers with extra virgin olive oil. We also chop the roasted red and yellow peppers and season them with salt, pepper and oil and leave the sauces aside.

Heat the cast iron pan or the grill, keeping it 5 cm from the embers if we are cooking on the BBQ, and place the beef steak that you have previously carved on the fat side, to prevent it from curling, and close to the bone (if present) to homogenize cooking.

Now cook the steak for 5 minutes on each side, salting with Maldon flakes. If you use hot cast iron, spread it on the base before putting the meat to cook. At the end of the rigorous minutes - then there are those who like it rare and those who like it well done - cut the steak into thick slices and serve it piping hot accompanied by the sauces previously prepared with a drizzle of raw olive oil and a few pan-fried vegetables.