High Steaks

The recipe looks so simple you may think we’re kidding. But only by trying this traditional Florentine method of cooking steak will you know the difference between steak and bisteccha, the steak enjoyed by Italians.

“If you make sure not to puncture the steak when turning it,” says Silvio di Mori, owner of Tutto Bene in Hollywood, “you’ll lock in the juices and have a tender, juicy steak.” Salt is another key element in keeping the meat moist and flavorful. And, di Mori says, it’s especially important to use extra-virgin olive oil--”otherwise,” he says, “it will just taste blah .”

At Tutto Bene bisteccha is served with baby vegetables, pureed potatoes or creamed spinach. A bottle of Chianti would make Florentine steak go down perfectly.

TUTTO BENE BISTECCHA

2 pounds aged Porterhouse steak

Salt

Extra-virgin olive oil

Freshly ground pepper

Let steak stand at cool room temperature 4 hours before cooking. Broil without seasoning 6 to 8 minutes on one side. Add salt to taste on cooked side and turn with spatula (do not use fork). Broil 6 to 8 minutes more. Add salt to taste on other side. Place steak on serving plate and cut slices off bone. Pour olive oil over slices. Season to taste with pepper. Makes 2 to 4 servings.