Wednesday, February 22, 2023

A "Killer" Steak and a review of Murder in Tuscany

My friend Cam of Culinary Cam and I both belong to Kindle Unlimited.  We used to send each other physical books through the mail.  Now we send each other, suggestions through texts LOL.....

Murder in Tuscany

A few weeks ago she suggested a new series by T.A. Williams.  It is a cozy mystery series so I knew that they would be quick and easy reads.  Perfect after I have just gotten done reading some deeper, harder, historical fiction.
This book was free to me from Kindle Unlimited and when I purchased this novel they also included the second in the series. The third book of the series isn't due to be published until April.

This first book in the series introduces us to Dan Armstrong, a recently retired and recently divorced head detective from the UK.  Dan decided to retire when his wife of 30 years announced that she wanted a divorce, hoping that she would change her mind if he gave up his job and placed her first in his life.

She didn't.  As a retirement gift, Dan's fellow officers give him a gift of a writing retreat in Tuscany to aid Dan in his dream of  becoming an author.  Either knowingly or not, the writing class is for authors of erotica which is not Dan's genre of writing but, encouraged by his daughter, he attends anyway.

As in all cozy mysteries there is a murder and Dan gets enlisted by the local head detective to assist with the investigation.  We get to meet a lot of fun characters and we also get to meet Dan's new "partner" Oscar a chocolate lab who was owned by the victim.

Bistecca alla Fiorentina

Dan and Chief Inspector Virgilio become friends and Virgilio invites Dan to his home for dinner one night.  While the visit Virgilio grills up the largest steak that Dan has ever seen.  Outdoor grilling of this huge 3 lb. Porterhouse steak is the traditional way to cook Bistecca alla Florentine.

I made mine during the Christmas holidays so I did not grill it outside.  Instead I cooked it in my smart oven using the air sous vide method and then seared it in butter and herbs in a grill pan before serving.

I did not get any photos of the finished and carved dish as it went directly to the table where my guests were awaiting the entree with bated breath.  Dan was very impressed with this dish as was my brother in law Dan and his wife Rebecca who had joined us for dinner that night.

I am anxious to try this dish again this summer when I can make it in the traditional fashion but I am happy that I found the sous vide method so I can impress my guests during the winter months as well.

I am linking up with Foodies Read.  Make sure you head over and see what the other Foodies are reading this month.  I just finished up with the second book in the series and will be sharing that with you along with the recipe it inspired shortly.  Until then, Ciao.

Entrees, Beef, Sous Vide, Grilling
Entrees, Beef
Yield: 4 servings
Author: Wendy Klik
Bistecca Alla Fiorentina

Bistecca Alla Fiorentina

This huge Porterhouse Steak is traditionally grilled out doors while being basted with butter and herbs. I first cooked mine sous vide and then seared it in a grill pan with butter and herbs. It turned out amazingly tender and delicious.


  • 2 t. onion powder
  • 2 t. garlic powder
  • salt and pepper, to taste
  • 2 T. olive oil
  • 3 lb Porterhouse Steak (approx 3" thick)
  • 2 sprigs each of rosemary, sage and thyme, tied together by the stems.
  • 1/4 c. butter


  1. Combine the olive oil with the garlic powder, onion powder, salt and pepper. Rub all over the steak on both sides.
  2. Place the steak in a sous vide bag and remove all the air. Cook according to your sous vide instructions to desired temperature.
  3. Melt the butter in a large grill pan over high heat. Place the steak in the pan and sear it while using the herbs as a brush to baste the butter over the steak. Flip and sear second side basting as well.
  4. Alternately, you can skip the sous vide section and cook the steak on an outdoor grill preheated to 450* for about 5-10 minutes per side with the lid shut until steak meets your desired temperature.
  5. Let steak rest for a few minutes before slicing and serving.


Recipe adapted from one provided by Billy Parisi

Nutrition Facts



Fat (grams)

68.95 g

Sat. Fat (grams)

28.7 g

Carbs (grams)

2.12 g

Fiber (grams)

0.34 g

Net carbs

1.78 g

Sugar (grams)

0.13 g

Protein (grams)

71 g

Sodium (milligrams)

325.37 mg

Cholesterol (grams)

221.01 mg


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