Florentine-Style Steak

Although I know that it doesn’t sound like much when you describe it—an olive oil–basted, grilled porterhouse steak—bistecca alla fiorentina is one of the high holies of Tuscan cuisine. But here, as in so much of art, perfection lies in the details. The details in this instance include a lengthily aged steak from a rare breed of cattle cooked over an uncommonly high heat and basted with the best olive oil money can buy. Bistecca is commonly translated as T-bone steak, although