'' in
Florence, Italy T-bone and porterhouse steaks are suited to fast, dry heat
cooking methods, such as
grilling or
broiling. Since they contain a small amount of
collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat. There is some contention as to whether the bone
conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking, or the meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.
Bistecca alla fiorentina Bistecca alla fiorentina (), consists of a T-bone traditionally sourced from either the
Chianina or
Maremmana breeds of cattle. A favorite of
Tuscan cuisine, the steak is grilled over a wood or
charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bistecca" are often shared between two or more people, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish.
Cotoletta alla milanese The same cut of meat, but from a calf, is used for
cotoletta alla milanese, which consists of 1.5 cm-thick cuts which are battered in breadcrumbs and fried in
clarified butter with salt. ==See also==