Tuscan Grilled Steak

It’s not much different from an American steak, but the combination of cut (almost always a T-bone, though occasionally you’ll see ribeye), olive oil, and lemon juice marks this preparation as distinctly Tuscan. If you can find a piece of dry-aged prime meat, go for it.

I love the combination of steak and bread, and of course tomato or other salad, but you can use any typical steak side dishes you like—even in Italy they might serve this with French fries.