There is one steak that has touch my heart so far “Bistecca ala Fiorentina” from Tuscan. Actually the marinate is so simple, only salt, black pepper and olive oil before grilling and lemon wedge after grilling. The emphasize of this steak is the source of the meat itself. The original traditional steak requires a thick cut, at least 1-1/2-2 inches (3-5 cm) but even better at 3 inches (7.5 cm) thick cut meat from Chianina oxen or Maremmana. Now most of the steak house uses Porterhouse meat. Me on student budget uses any affordable meat with fat on the side. It’s great for grilling outside as the weather (here) is still nice for barbequing.
300 gr beef with fat/Porterhouse/Chianina
1/3 cup olive oil
2 tbs black pepper
1 tsp salt
Serve it with:
1 lemon (cut into wedges)
Heinz tomato ketchup
How to prepare:
-marinate all the ingredients for 30 minutes
-grill it medium-raw done
-take out and sprinkle with lemon juice
-cut into pieces and enjoy with tomato ketchup and salad.