Then place it in the center of the grill (4) and cook it for 8 minutes per side. When you turn it, the grill marks should be clearly visible (5). Once the cooking is finished on the other side ...

A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people ...

Sink your teeth into the bold flavors of Tuscany with this iconic Bistecca alla Fiorentina—a massive, bone-in porterhouse steak grilled to perfection. Traditionally prepared with minimal ...

Bistecca alla fiorentina is cut at least 1 1/2 inches thick at Il Latini and served rare. Christopher Mariani For the main course, there is the famous bistecca, enough for four people.

But the memory of that first magnificent, bloody, wood-grilled single joint of beef – tender fillet muscle on the smaller side of the bone and a juicy sirloin the other – is indelible.

Tony mixes his freshly cut herbs in a small bowl with extra-virgin olive oil, salt and pepper, and brushes each side of the steak before bringing it to the grill. Once the meat is on the grill ...

Seriously, don’t forget the beer Beer contains acids and tannins, which break down meat and tenderize it. It's the same idea as using citrus, wine, or vinegar in a marinade. In this case ...

But if you want a spectacular hunk of meat, Colby is grilling a 42-ounce bistecca alla fiorentina, the famed Florentine steak, and its lesser-known sibling, the costata alla fiorentina.

Place the steaks on the grill plate and cook for 7–10 minutes or until a dark brown crust forms on one side. Turn the steaks over and cook on the other side for 7–10 minutes (depending on the ...