There are certain guidelines for the bistecca Fiorentina, a meat lover’s dream from Tuscany. The Chianina cattle raised in the region was the traditional choice; we’ve opted for dry-aged Black Angus. The weight usually ranges from 1kg-1.5kg for each steak, which should be roughly three fingers in thickness. Serve it with a simple salad or baby potatoes cooked in foil on the barbecue, or both.
The secret to great barbecued aubergine? Don’t take them off the grill until they’ve surrendered completely.