Bistecca Alla Fiorentina

One of the great Italian dishes, and Florence’s most famous, is this steak, a product of the superb Tuscan beef called Chianinas. A delightful place to enjoy the steak is the Buca San Ruffillo on the Piazza dell’ Olio, an atmospheric restaurant specializing in Florentine cookery.

Buca is an Italian word meaning ”hole,” and a restaurant with buca in its name is generally an intimate, informal, below-the-street place with exceptional food.

INGREDIENTS

1 Steak, porterhouse, or sirloin, about 3 pounds, cut one and a half inches thick.

Two-thirds cup olive oil.

Juice one large lemon.

1 or 2 garlic cloves, minced.

3 tablespoons chopped fresh parsley.

Salt, freshly ground pepper to taste.

Butter.

Marinate the steak in the oil, lemon juice, garlic, and parsley at room temperature for 4 hours. Turn it over now and then. Remove from the marinade and pat dry. Place under a preheated broiler and cook on both sides to the desired degree of doneness, 5 to 8 minutes on each side. Put on a warm plate. Season with salt and pepper and put a large pat of butter on top.