Bistecca alla Fiorentina

Bistecca alla Fiorentina is a traditional Florentine recipe, a very simple preparation designed to showcase a really great piece of meat. (In Tuscany, it is often made with meat from Chianina cattle, a local species known to be especially flavorful.) Most people leave the meat out at room temperature to temper for at least an hour before cooking, but I’m not sure I agree with that logic. If done properly, the basting that you do in the pan will help ensure that all of the meat cooks evenly.