Bistecca alla fiorentina

bee-STEHK-kah AHL-la fyor-ehn-TEE-na

In Italy, this dish reigns as the epitome of steak. Florentine steak consists of a hefty T-bone cut of Chianina beef. This rare race of unusually large cows is raised in Tuscany's Val di Chiana, and is considered one of the best for the quality of its meat. The cows are slaughtered while relatively young, and their meat is not at all fatty. Chianina beef is also prized for its exceptional flavor, which Tuscans consider more savory than other types of beef. The meat is grilled quickly over charcoal and seasoned with extra-virgin olive oil, salt, and pepper; for best results, it should be at least 2" thick. Other cuts of beef can be used, but the results are never as tender and flavorful as the prized T-bone cut.