June 10, 2011
Bistecca alla fiorentina
Few dishes symbolize Florence and evoke a sense of place more than Bistecca alla Florentina. Known abroad as either a T-bone or porterhouse steak, to the Florentines it is simply a bistecca and was originally known as carbonata. The wod bistecca comes from the English word beefsteak. The term gained currency in the mid-nineteenth century with the arrival of British settlers in Tuscany.
Ingredients
- Two 1 ½-pound steaks, T-bone or porterhouse
- Olive oil, for drizzling
- Salt and pepper
Directions
Preheat the grill or broiler. Add the steaks and grill or broil for 5 minutes on each side for rare, until browned on the outside and just pink inside. Remove from the heat and sprinkle with salt. Drizzle a ring of oil on a warmed dish, put steaks on it and serve immediately, sprinkled with pepper.
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