T-bone steak#Bistecca alla Fiorentina

Bistecca alla fiorentina (steak Florentine style; often short Fiorentina) is a grilled T-bone steak. Originally a specialty of Tuscany and there prepared preferably from steers the Chianina breed of cattle, the court is now widespread in Italy.

The meat is cut at Bistecca alla fiorentina from all over the roast beef. This heavy and up to six inches thick slices from the fillet, the bone and the flat roast beef be cut up to 1300 grams, so that a T-shaped piece of bone remains in the steak. The preparation is carried out exclusively on the grill, with the piece of meat is sometimes previously brushed with olive oil, but other cooking instructions according to laid untreated. After a short cooking time, four to five minutes, the steak is turned and salted on the cooked side. After the other side was grilled just as long, is salted too. Now Fiorentina, is often with a piece of fresh butter on top, prepared and seasoned as desired even with black pepper.