Ciao'd in front of a fan while my cool sisters celebrate their birthdays.

I've been there. In fact, I am there a lot. In the midst of a super busy day, 4 pm comes along and the what's for dinner freak-out strikes. Stai calmo. I got the fix. You got this. 

My 4 PM FIX recipes are designed for people like me who run around all day like a chicken with its head cut off (but we hide it very well, don't we?). The recipes showcase pantry and fridge/freezer ingredients in vibrantly flavored dishes that everyone (except perhaps the pickiest of picky eaters) will love. If a recipe calls for meat or fish and you don't have it in your freezer, you may need to make a quick stop at the market. But hey! You can breeze through the 12 items or less check-out.  

This 4 PM FIX recipe for Bistecca alla Fiorentina brings the quintessential Florentine steak to a grill near you. The queen of steaks,  bistecca alla fiorentina's success relies on the size and the quality of the steak. The meat should be 1 to 1 1/2 inches thick and weigh 1 1/4 to 1 3/4 pounds.  Ask for a porterhouse steak as this is the larger of the T-bone steaks. Stop chirping, bird-like eaters, this is not a single portion. Each steak serves two. 



An authentic Florentine T-bone steak is cut from a Chianina cow and aged for about a week. Though Chianina beef is lean, it's prized for its rich flavor and balanced texture (perhaps due to the Chianina's grazing locale in Siena, Arezzo and environs). Since we do not breed pure Chianina cattle in the United States, purchase the best steak you can find. The meat should be 1 to 1 1/2 inches thick and weigh 1 1/4 to 1 3/4 pounds. Ask for a porterhouse steak as this is the larger of the T-bone steaks. It's essential that the steak is grilled over very high heat (charcoal is best) but a cast-iron grill pan works, too. 

Serves 4

2 (1 1/2-inch-thick) bone-in porterhouse steaks
1/4 cup olive oil
Herb Basting Brush or 4 long sprigs rosemary
Kosher salt and freshly ground pepper
Lemon wedges, for serving

Heat a charcoal grill, set a gas grill grill on high, or heat a cast-iron fry/grill pan over high heat. Brush the steak with a few tablespoons of the oil. Set the steaks on the hot grill or place in the pan. Grill for 5 minutes, basting occasionally with the herb brush and oil. Turn and cook, basting occasionally, to desired doneness, 4 to 5 minutes more for rare. 

Remove from the heat and season with salt and pepper. Let rest 5 to 10 minutes. Cut the meat around the bone and then slice against the grain. Serve the steak with a drizzle of extra-virgin olive oil, if desired, and lemon wedges.