The real Florence-style steak cut is taken from the loin of Chianina and Maremmana beef; it has a T-bone in the middle, with filet and sirloin on either side and is at least 3 cm. thick. It must be hung before cooking in a cool place for a few days but cooked at room temperature. Warm up grill and place steak on it with no seasoning. The steak should be turned over just once and be grilled on either side for 3 to 5 minutes; sprinkle salt on the freshly grilled side. The secret lies in how quickly the steak is cooked allowing thus the meat to be well browned on the outside and juicy and tender on the inside.