Most people don’t think about steak when it comes to Italian gastronomy.
In fact, the famous bistecca fiorentina — Florentine beefsteak — is one Italy’s most celebrated dishes.
The cut of beef is the same as the U.S. porterhouse. The difference is that the “T-bone” of the fiorentina is always charred standing upright and then quickly grilled at high temperature on both sides — served religiously al sangue (bloody).
The only dressings used (if any) are extra-virgin olive oil and sea salt.
While huge Chianina breed cows are used in Tuscany and throughout Italy to make these over-sized T-bone cuts, nearly any breed of cow can be used (and you can simply ask for a porterhouse at your local butcher).