Bistecca alla fiorantina, the favorite of the italian cuisine

Bistecca alla fiorentina consist of a t-bone or porterhouse steak grilled over a wood or charcoal fire

A favorite of the Italian cuisine of Tuscany, bistecca alla fiorentina consists of a t-bone or porterhouse steak (traditionally taken from either the Chianina or Maremmana breeds of cattle), grilled over a wood or charcoal fire, and seasoned with salt, black pepper, and olive oil. Thickly cut and very large, steaks are often to be shared between two people. Bistecca is invariably served very rare, sometimes garnished with lemon wedges if not accompanied by red wine; Tuscan beans are the usual side dish.