Bistecca Fiorentina

Bistecca Fiorentina is the aristocrat of Italian meat dishes — a massive T-bone from the Chianina cattle breed, one of the oldest and largest in the world, raised in the Val di Chiana between Florence and Arezzo. The Chianina were historically used as working animals — their meat developed exceptional flavour from the exercise. The cooking philosophy is radical simplicity: a wood or charcoal grill at extreme heat, salt only after cooking, a drizzle of Tuscan olive oil and a squeeze of lemon. No sauces. No marinades. No shortcuts. The steak must be served rare — serving it any other way in Florence is considered an insult.

Must be at least 4cm thick, served rare — medium rare at most. Season only with salt, olive oil and lemon. No sauces. Ever.