Decked out like an Italian farmhouse, Bistecca’s Florentine-style T-bone steak uses F1 Kuroge beef – a cross between Wagyu and Black Angus – from Australia that is grain-fed for over 420 days until it hits a marbling score of 6. It is then seared over a wood-fired grill for a beautifully charred crust, seasoned with extra-virgin olive oil and salt, and served with a variety of sauces such as English mustard and salsa verde.
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