I'm pretty disillusioned with beef at the moment. From the somewhat lacklustre burger that we had at Morton's recently, to a surprisingly flavourless Florentine steak at Bistecca, it all seems to lack a beefy flavour, or any flavour really, that sets it apart from any other meat.
Bistecca is known for its Florentine steak - a T-bone cut that comprises the striploin on one end and the tenderloin on the other. For 2 persons a single cut will suffice. We were there with W and M so we shared a double cut Florentine.
The Flintstonian-sized behemoth definitely made an impact when they presented it to us. Sizzling and almost black, we eagerly awaited its return while they took it away for slicing.
Unfortunately, because it was so thick, the ratio of the outside char to the rare steak was disproportionate. Once you get past the admittedly yummy charred exterior, the meat itself tasted oddly of nothing much. Just almost raw meat without much flavour at all. It was only saved by fairly aggressively salting the meat at the table.
W and M, who've had the single cut on previous occasions, assure me that it's usually much better. I assume that the double cut is simply too thick to get the balance right, especially when the meat itself doesn't have much flavour on its own. A better option would probably be to order 2 single cuts next time, the Florentine and a bone-in ribeye to share. We'll reserve judgment till we do.
It's pretty good, but even considering that the price is pretty standard for good steak places, I don't think it's worth it.
Bistecca Tuscan Steakhouse
25 Mohamed Sultan Road
Open Tues to Sun
Lunch : 12 - 2pm
Dinner : 6 - 10pm