Grilled Rib Eye Steak in the Style of Florence, Italy (Bistecca a la Fiorintina)
Recipe created by, and property of, Cathy Lewis
Servings: Makes 4 servings
  • 2 to 12 ounces premium rib eye steaks , marbled, but with good leanness as well
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons kosher salt
  • Lots of fresh ground pepper
  • Directions
    Two hours before cooking, divide olive oil between steaks and massage into meat. Divide salt and rub into meat. Grind a lot of pepper over the meat. Let the steaks sit at room temperature for two hours.

    Set a medium-high fire. Grill four minutes on both sides for medium-rare. Remove meat to a platter and allow it to rest for 10 minutes.

    Slice into 1/4 -inch slices, cutting across the grain.

    Squeeze a little lemon juice over the meat and if you like, drizzle a touch more olive oil.
    Nutritional Information
    276 calories, 227 calories from fat, 25.1g total fat, 7.5g saturated fat, 48mg of cholesterol, 2854mg sodium, 0.0g total carbohydrate, 0.0g dietary fiber, 12.2g protein

    Food exchanges: 1.7 lean meat, 4.1 fat