Florentine Beef


  • 1 thick New York, rib, or T-bone steak
  • olive oil
  • pink peppercorns
  • fresh rosemary
  • lemon


  • Get the pan very hot. While the pan is heating, cover the meat in olive oil and salt and pepper. Place meat in heavy heated pan and sear for about 4-6 minutes on each side (depending on the thickness); it should be rare in the middle.
  • Remove the steaks from the pan. Tent with foil on plate while you make the sauce.
  • In the pan with the meat juices, sprinkle the pan liberally with pink peppercorns and lots of fresh rosemary....add lots of olive oil to about 1/4" or more in pan. Heat and hold warm. Squeeze lemon juice on steaks.
  • Slice the meat on the diagonal and fan on plaate. Pur sauce over the meat and serve with rosemary finger garnish. Fabulous!!


  • Description:
  • "This is one of my favorite items we enjoyed in Tuscany....served all
  • over as one of their regional specialties."
  • SOURCE: Fattoria Medicia, Pistoia