Dinner Meat Dishes Beef Main Course Beef Steak Recipes Bistecca alla Fiorentina 5.0 (1) 1 Review One of the simplest yet most succulent dishes of Florence is the renowned Florentine beefsteak. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 19, 2016 Rate PRINT Share Trending Videos Close this video player Photo: © Dan Goldberg Yield: 4 servings Italians cook the steak rare and often douse it with a healthy squeeze of lemon. The combination of rich, red meat and tart juice is nothing short of exceptional. Do try it. Ingredients 2 T-bone steaks,1 1/2 inches thick (about 4 pounds in all) 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon fresh-ground black pepper Lemon wedges, for serving Directions Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper. Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges. Notes Steak Choice If you like, use porterhouse steaks instead of T-bones. Both of these bone-in steaks come from the short loin section of the animal. The bone separates the steak into strip loin and tenderloin sections. The strip loin has more flavor and the tenderloin is tenderer. Porterhouse steaks have more tenderloin and T-bones have a larger strip loin section. Choose according to your preference. Suggested Pairing There's nothing like a great steak to showcase a special, and if possible older, Barolo or Barbaresco. Made from the Nebbiolo grape, these wines develop fabulously complex dried cherry, eucalyptus, floral, and truffle flavors along with a silky texture. Both have power to spare, but Barbaresco is more elegant. Originally appeared: May 2013 Rate It Print