Rib-Eye alla Fiorentina with Pickled Orange Shallots

According to Cuisine at home, Bistecca alla Fiorentia is one of the most celebrated dishes in Tuscany. In doing a little bit of internet research, I see that a Porterhouse cut of beef is most traditional. I think that a Rib-Eyes is a great alternative choice, because it has a lot of marbling. As the interior fat melts, it keeps the steak flavorful and moist-- which is a great failsafe, in case you overcook a bit longer than you intended to. The pickled orange shallots are a nice garnish, as it cuts back on the fattiness of the steak. The steak is coated with extra-virgin olive oil, with orange zest, garlic, fresh basil and mint. We loved it!