Connoisseurs in Italy prefer Piedmontese raw, knife-minced and seasoned with a pinch of salt and a drizzle of extra-virgin olive oil —a recipe that puts together the most representative ingredients of the Piedmontese (the beef) and Ligurian (the oil and salt) tradition. It is also delicious roasted or marinated in full-bodied, tannic wines of Piedmont, such as Barolo, Barbaresco, or Barbera and braised with a mirepoix of carrots, onion, celery, bay leaves, juniper berries, rosemary, and cocoa (brasato al Barolo). 

If you’d like to infuse an Italian flavor, you can season the meat with sage, rosemary, sea salt, freshly ground black pepper, a splash of extra-virgin olive, and let it marinate overnight. Unlike Chianina Fiorentina, which is generally cooked on the grill, Piedmontese steak is better cooked — in the true Piedmont tradition — in a super-hot cast iron pan and served with a little splash of extra virgin olive oil.

Please keep in mind that one-hundred percent Piedmontese beef cooks fifty-percent faster than conventional beef and requires very little to no rest time. It performs comparably to veal or very lean fish due to the very little collagen, no fat, and much smaller diameter muscle fibers contributing to greater efficiency in heat transfer through the meat.