|Chianina Cattle, Tuscany|
For Kerry's birthday this weekend we took off to the beach with a few friends to eat, drink and be merry. The birthday girl wanted steak and champagne so we popped a vintage Taittinger, a bottle of 2004 Tignanello (which was still a mere baby) and threw some ribeyes on the charcoal grill.
My version of bistecca fiorentina, the first time we made this was with freshly cut Chianina beef (photo above) steaks over an open fire in a villa in Tuscany with 8 of our close friends. Although we'll never be able to recreate that special experience, it is still one of my favorite preparations and it always take me back to that magical night.
Grill some fresh t-bones or ribeyes rubbed in olive oil, salt and pepper, they should be pretty rare. While the steaks are cooking, fry a big handful of fresh sage and some rosemary in a good amount of olive oil until the sage leaves are crispy.
When the steaks are done, put them on a cutting board and thinly (1/4") slice the meat of the bone. Put the meat on a serving dish and pour the hot olive oil and herb mixture over to finish cooking and seal in the juicy flavor. Salt and pepper to taste.