FLORENTINE-STYLE T-BONE STEAK
To beef or not to beef, that is the question.
Cut good and thick Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill.
Cook 5/8 minutes per side, plus 15 minutes standing on the bone.
No salt beforehand, but at the table sprinkle with Profumo del Chianti and some good extra-virgin olive oil, if you like.
Weight: about 1.5 kg.
Available only by reservation, with a proportion of one bone-in steak and one Panzanese.