Bistecca alla Fiorentina

Name: Bistecca alla Fiorentina
Yield: makes 4 servings
Ingredients: One 2-pound porterhouse or T-bone steak, about 1 3/4 inches thick; Coarse salt and freshly ground black pepper to taste; Extra virgin olive oil; 1 lemon, cut into wedges

December 14, 2011

It’s not much different from an American steak, but the combination of cut (almost always a T-bone, though occasionally you’ll see ribeye), olive oil, and lemon juice marks this preparation as distinctly Tuscan. If you can find a piece of dry-aged prime meat, go for it. I love the combination of steak and bread, and of course tomato or other salad, but you can use any typical steak side dishes you like—even in Italy they might serve this with French fries.

Recipe notes

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