Italian Talisman Italian Cook Book

Steak Cacciatora

Beefsteak Cacciatora, or Hunter Style, is a robust, hearty and yet refined culinary feast sure to please.

A few years ago I found myself in the wonderful city of Florence where they specialize in oversized steaks served simply with salt and pepper, of which, I gladly partook. This recipe uses that same substantial porterhouse steak, suitable for 2 or more, but adds a rich red wine reduction sauce seasoned with fennel seeds. Needless to say, this was a winning dish amongst my family and I hope your too.


1 tbsp olive oil
1 porterhouse steak (1 1/2 inch thick)
1/2 tsp salt
1/2 tsp pepper
2 tbsp Marsala
1/2 dry red wine
1 clove garlic, minced
1/2 tsp fennel seeds
1 tbsp tomato paste


  1. Heat olive till smoking in large cast iron pan. Add steak and cook on each side to desired doneness. Season with salt and pepper. Keep warm.
  2. To pan, add Marsala and red wine and reduce, scraping pan with a wooden spoon.
  3. Add garlic, fennel seeds, and tomato paste and simmer for 1 minute. Pour over steak and serve.