Do you love steak? Do you own a fireplace? If you answered yes to both, then you have all the ingredients for an awesome night in. The following article is filled with tips on what type of cut to cook and how.
Tuscans like their steaks rare, and this bible-thick Porterhouse spends just enough time over a charcoal or wood fire—often in the fireplace—to sear the exterior dark and crusty while leaving the center still mooing. In a perfect world, you’d start with dry-aged Chianina, a massive breed of white cattle native to Tuscany, seasoned profligately with coarse salt and pepper, and drizzled with green Tuscan extra virgin olive oil. The meat juices and oil form the sauce. Lemon wedges optional.
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