Name: Bistecca alla Fiorentina (Florentine Beefsteak)
Yield: Serves 2
Cuisine: Italian
Ingredients: Lemon wedges, for serving; Sea salt and freshly ground black pepper; Olive, canola, or grapeseed oil, for the grill; 2 bone-in porterhouse, T-bone, or strip steaks, at least 450 grams (1 pound) each, 4½ centimeters (1¾ inches) thick

Tuscan cuisine is famous for its grilled steaks cut from the local Chianina breed. The breed is prized for its musculature and the size of its haunch, which yields enormous steaks. These are traditionally cut thick and on the bone and weigh a minimum of 450 grams (1 pound). The exteriors are charred to a crust over coals and the steaks are served very rare, on the bone. In a restaurant setting, the steaks will be marked with a quadrettatura, or crosshatch pattern (see “