9 bistecca fiorentina Recipes

porterhouse or tsp-bone steak, 2 inches thick, kosher salt and freshly ground black pepper, dried thyme, arugula leaves, garlic, minced, olive oil, plus more for drizzling (optional), juice of 1 lemon, coarse sea salt or smoked or citrus salt for garnish, shavings of parmesan cheese

beef tsp-bone steaks, olive oil, salt , to taste, fresh ground black pepper , to taste, lemons, garlic cloves, halved, softened butter, freshly chopped parsley

fresh rosemary, chopped, choice or prime porterhouse steak, tuscan olive oil, moist , grey sea salt and freshly cracked pepper to taste, lemon wedges

pork fatback, cubed, garlic cloves, peeled, dried rosemary, porterhouse steaks, coarse salt , to taste, pepper, freshly ground

cubed pork fatback, garlic, rosemary, bone-in rib-eye steak, salt and pepper

porterhouse steaks, about 2 inches thick, grey sea salt, coarse grind black pepper, pure olive oil, great balsamic vinegar

beef tsp-bone steaks, 2 to 2 1/2 inches thick, extra virgin olive oil, garlic clove, crushed, fresh rosemary, coarse sea salt, fresh ground black pepper, lemon wedges