Bistecca alla fiorentina is cut at least 1 1/2 inches thick at Il Latini and served rare. Christopher Mariani For the main course, there is the famous bistecca, enough for four people.

But the memory of that first magnificent, bloody, wood-grilled single joint of beef – tender fillet muscle on the smaller side of the bone and a juicy sirloin the other – is indelible.

A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people ...

Sink your teeth into the bold flavors of Tuscany with this iconic Bistecca alla Fiorentina—a massive, bone-in porterhouse steak grilled to perfection. Traditionally prepared with minimal ...

Tony mixes his freshly cut herbs in a small bowl with extra-virgin olive oil, salt and pepper, and brushes each side of the steak before bringing it to the grill. Once the meat is on the grill ...

Italy Italian beef is synonymous with bistecca alla Fiorentina. The Tuscan speciality is basically a huge porterhouse, usually weighing between 1kg and 1.2kg (35oz-42oz), grilled over fire.

But if you want a spectacular hunk of meat, Colby is grilling a 42-ounce bistecca alla fiorentina, the famed Florentine steak, and its lesser-known sibling, the costata alla fiorentina.

Place the steaks on the grill plate and cook for 7–10 minutes or until a dark brown crust forms on one side. Turn the steaks over and cook on the other side for 7–10 minutes (depending on the ...