To prepare the Florentine steak, first take the meat (1). It should be three fingers thick, include tenderloin and sirloin, and have the right amount of fat. Leave it at room temperature for a few ...

ExploreNew Hotel Ardent opens in Dayton; downtown now has 3 hotels, with more coming The restaurant’s namesake will be a t-bone steak called “the Bistecca alla Fiorentina.” “Bistecca ...

Guillaume meets Florentine tour guide Francesca Sabatini, who takes him on a short tour of the historic centre; Guillaume makes the iconic dish of the city, bistecca, a 1kg steak served with ...