Steak at Ristorante Tasso, Sorrento, Italy
One of the key elements of the classic American steakhouse is girth. We love big steaks, and steakhouses know how to cook 'em: charred on the outside, and medium rare inside. I'm certainly of the opinion that a steak needs a good "char" on the outside, which adds to the flavor and texture of the meat. A thick cut of meat and 1800 degree broilers help to make that char possible while still keeping the inside at a medium rare temp. That's the steakhouse approach, and one to which I fully subscribe.