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 Save Rate PRINT Share Close Photo: © Dan Goldberg Active Time: 20 mins Total Time: 20 mins Servings: 4 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. Cook Mode (Keep screen awake) Ingredients 2 T-bone steaks, 1 1/2 inches thick (about 4 pounds total) 1 tablespoon extra-virgin olive oil 2 teaspoons salt 1/2 teaspoon freshly-ground black pepper Lemon wedges, for serving Directions Preheat a grill over high. Rub the steaks with the oil and sprinkle with the salt and pepper. Grill the steaks over high heat for 6 minutes. Flip and cook until an instant-read thermometer registers 125°F for medium-rare, about 6 to 8 minutes, or is cooked to your preference. Serve with lemon wedges. Notes from the F&W Test Kitchen If you like, use porterhouse steaks instead of T-bone steaks. 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