The Florentine-style steak is featured on menus of almost every restaurant in Florence. Those that know how to prepare it well know the secret to a mouthwatering, cut-like-butter, flavorful piece of meat: Chianina beef. The huge white oxen are raised in the Val di Chiana, near Arezzo. These animals are so large, they can produce a steak reaching 6 pounds!
Finding Chianina beef in the United States is a little more complicated, so I asked my butcher for a thick cut of Porterhouse steak. I know, I know! Such an expensive cut of meat! Why not a less expensive T-bone? Simply because, it's closer to a Chianina steak. Besides, it was hub's birthday and a Porterhouse is far cheaper than the new set of golf clubs and the racey sports car he'd also like to have!
In our house, Bistecca alla Fiorentina is not complete without a side of arrosto patate (roasted potatoes). Toss diced potatoes with olive oil, salt, pepper and rosemary. Spread them on a baking sheet and bake in a 475° oven until brown and tender.
The meal was complimented with a good bottle of Chianti, of course. Nothing more was needed. Hubs was happy, and I think he even forgot about turning a year older -- at least for a few mouthwatering moments!