A Tuscan steak should be three to four fingers thick. What also makes bistecca alla Fiorentina is its preparation. It is almost always served rare after being grilled over an open fire for no more ...

Bistecca alla Fiorentina, or steak Florentine as it's called in the United States, is a fancy name for a simple dish that originated in Florence, Tuscany. In Italy, the use of the term alla ...

To prepare the Florentine steak, first take the meat (1). It should be three fingers thick, include tenderloin and sirloin, ...

Eight hours of slow-roasting prime rib, a 41-ounce steak, and a former Catholic school chapel turned steakhouse ...

“Bistecca alla Fiorentina,” aka the best steak you’ll ever eat. This past weekend I got a chance to visit Florence, located in Italy’s Tuscany region and only an hour and half train from Milan. Some ...

A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people.

Casati's Modern Italian is offering up a new menu item, Bistecca alla Fiorentina, which originates in Italy and is thicker than traditional American steak. Co-owner Stefano Casati said the dish is ...