Meat
T-bone steak
Also called porterhouse, bistecca
A steak cut across the short loin, with a T-shaped bone that has the tender fillet on one side and the firmer sirloin on the other. For bistecca alla fiorentina it is cut 4–5 cm thick.
Origin
Cut wherever beef is butchered; Florence makes the most of it.
Flavour
Beefy and juicy, the fillet buttery and the sirloin fuller, with extra flavour from the bone.
How to use it
Bring it to room temperature, grill it over very high heat, rest it standing on the bone, then carve the meat off and season.
Storage
Refrigerate and cook within three days, or freeze.
