Journal Journal: Bistecca alla Fiorentina: Steak Florentine 2
Steak Florentine does not involve spinach.
This was among the most impressive of dishes I discovered in Tuscany last fall. Everything and nothing about this dish is about the region itself. Classically it involves a special cut of beef, analogous to the American porterhouse, dry-aged, from a special breed of cattle, the Chianina, prepared as one should prepare a $25-$50 piece of meat, skillfully and carefully.