When lemon pepper seasoning first appeared in U.S. markets, I had a good idea what might have inspired it. Thanks to dad’s job with the airlines, I’d gotten to Italy quite young (first trip, age 15). Dad always did a huge amount of research before trips, so we knew—in addition to history, art and language—what foods to eat and where to find them (kind of sounds like I take after my dad). One specialty that dad particularly wanted to try, and which we managed to enjoy in a few different restaurants during our ten days in Florence, was bistecca alla fiorentina—Florentine steak
As I often found in Italy back then, a lot of dishes were finished at the table—and as one who loves ritual and process, that always delighted me. Even the simple whisking of oil and vinegar dressing directly over the salad delighted me.
Florentine steak was part of just such a ritual. A thin steak was salted and cooked over charcoal quickly at high heat, with the result being meat that had flavorful char on the outside but still had a pink interior. In some restaurants and trattorias, the grill was visible from the dining area. The steak moved swiftly from fire to plate to table, where the waiter would squeeze fresh lemon juice over its surface and then grind over it an abundance of fresh, black pepper. It was wonderful.
I think the taste of charcoal is indispensable to the success of this dish. But if you have a charcoal grill and a thin (about ½ an inch) steak, you might want to try this. Salt applied to the steak before cooking is the only seasoning other than the lemon and pepper – but the lemon should be actual lemon, not bottled lemon juice (and I use bottled juice often, just not here) and freshly ground black pepper.
And if you visit Italy, while Florence remains famous for steaks, know that many upscale places now target tourists rather than locals, and the steaks are often very thick. Not a bad thing, by any means, but a different experience. But it’s simple enough to not have to wait for that trip abroad. Buon appetito.