As an afficianado of a good steak, I've long heard of the Tuscan style steak, and would like to try a good example one night of the six we're staying in Florence.
Any recommendations?

Do you mean the Californian "Steak Toscana" (or words to that effect) where the meat is put into a very hot griddle pan and charred on the outside whilst remaining rare underneath, and then usually served on a bed of rocket?

There is a florentine steak, which is huge, that is a favorite in that city; we had it at a restaurant called Quatro Leone, 4 lions; it was very tasty.

"Message: As an afficianado of a good steak, I've long heard of the Tuscan style steak, and would like to try a good example one night of the six we're staying in Florence.
Any recommendations?"

Yes, mortgage your house before you go so that you will have enough money to pay for it. The cost is outrageous.

What is the "outrageous" cost? Just wante to get an idea if it's worth a splurge.

Actually, depending on where you have it, it may not be as expensive as you think. It's one of those things priced by weight and when you see a price maybe of 40 to 55 euro, remember that is for a full kilogram, enough for two people generally. We had them twice in Montepulciano recently at that price or less, but admittedly, you'll probably pay considerably more for the same thing as a nice restaurant in Florence.

If the Tuscan steak (often called Steak Florentine) is what most of us are talking about, it will not be served on a bed of rocket (rucola), but plain, maybe sliced. But I've had wonderful "tagliata" of sliced steaks served on a bed of rucola that you drizzle with olive oil and maybe comes scattered with strips of Parmesan or other hard cheese. I'd prefer my steak that way any day to the regular Florentine steak, which is usually a T-Bone or Porterhouse, marinated with rosemary and perhaps other herbs.

We had wonderful steaks last year at Parione (via del Parione, 74-76). It was recommended by locals, and most of the patrons appeared to be local.

I think what we had were porterhouses, served on big wooden boards and sliced at the table. Yum!

Byrd

Francescano, just by the Sante Croce, is a lovely, intimate informal restaurant that does just what you want at a reasonable price. Order a side dish of fagioli and a bottle of Badia al Passignano to wash it down. Heaven.

Il Latini is famous for their Florentine steaks. People sitting next to us ordered these steaks.

I love a good steak, but these are so rare that they don't even look cooked. The outsides are seared and he inside is raw. If you like that type of thing, go for it!

Italy is not known for its beef. I have been disappointed each time I have ordered it.

Yes, Bistecca all Fiorentina is a T bone steak, nicely seared on the outside while remaining rare on the inside (isn't that the only way to have steak ? . It should ideally be cooked over an open fire. We recently paid E35-40 per kilo in southern Tuscany (admittedly not actually in Florence) : we'd just indicate how may it was for (2 or 3 in our case) and the waiter would bring a steak of suitable size (generally c.1kg) and carve it nicely at the table. As another poster noted, it doesn't come with any accompaniments : you are meant to have beans with it but we found them quite dull. If you've already had a primo, you'll only need a salad or green veg with it. Mm, salivating away here...

Incidentally I don't normally eat *any* meat in other parts of Italy, as the fish is so good : but in Tuscany the stak and pork are both so good, it has to be done.

Actually, BobtheNavigator, Italy is known for its beef -- but in a very limited way -- the white cattle of Tuscany, whose name escapes me. Chiana?? We asked how this beef could be so famous after several days of walking through the countryside and never seeing a cow, and we were told that in the summer the cattle are pretty much kept inside so the sun doesn't "toughen" the meat. This breed of cattle can only be raised by a registered farmer. The flavor of beef at a couple of restaurants that was certified to be that, was definitely very good and flavorful beef.

I've had the experience of having very good beef in Tuscany. The finest beef is the chianini or val di chiana which comes from the white cows of the area which are slightly smaller than US angus types.