Ingredients:

The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs around 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes both the strip loin and the fillet. When shopping for this dish use the best, meat, gray sea salt, course grind black pepper and the best balsamic vinegar that , you know, you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery.

As is true for all steak cooking and to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.

Cooking Recipe:

2 (2-pound) Porterhouse steaks, about 2 inches thick
Grey sea salt
Coarse grind black pepper
Pure olive oil
Great balsamic vinegar

Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.

Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.

For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.

Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

Ingredients:

4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks
1 1/2 tablespoons (a palmful) ground Ancho chiles or dark chili powder
1 1/2 tablespoons (a palmful) ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra-virgin olive or vegetable oil, to coat
Salt and pepper

Serving suggestions:
Cracked Cornbread and Cheese Squares
Mexican Salad

Cooking Recipe:

Let steaks rest from refrigerator for a few minutes to take the chill off.

Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.

Coat sliced red onion with a drizzle of oil. Season with salt and pepper.

Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican (of Mexico) Salad.

Cracked Corn and Cheese Squares:
1 (8 1/2-ounce) package corn muffin mix, mixed to package directions
Softened butter, to grease baking dish
1/3 pound Monterey Jack or pepper Jack, cut into 1/4-inch dice
1/2 cup frozen corn kernels
1 scallions, thinly sliced

Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter (did you know that you can make butter at home too?) . Stir cheese, corn, and scallions into packaged mixed corn muffin batter.

Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.

Yield: 4 + servings

Mexican Salad:
2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

Yield: 4 servings