We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
A Florentine Steak is generally considered the ultimate of Secondis in Tuscany cuisine, but it can be had in provinces close to Tuscany too.
It's usually a Porterhouse cut, but it's huge because it comes from the Chianina cattle - the tallest and heaviest breed of cattle. One steak feeds several people. They are all free-range, and no feed-lots, so they aren't as juicy as American steaks.
Florentine steak is cooked over a wood fire, and flavored with fresh Lauro - the Mediterranean Bay leaf which is nothing like the American Bay Leaf - and salt and pepper. Simple, and served rare.
Someone please tell me how to convince my husband to take me to Italy! He has no interest in visiting any of Europe at all...with the exception of Norway, Finland and Sweden. I think he believes it is full of vacuous liberal Europeans who look at Americans with disdain.
>>..."so they aren't as juicy as American steaks."
that's a nice way of saying that they are lean. Feedlot cattle fed grain put on pounds faster because they are fed more protein.
Pasture fed beef has to work for their poundage (walking, crapping while walking ) and their main protein source are bugs. That's why pasture fed beef takes so much longer to get to butcher weight - 8 to 10 months longer.