It's a bistecca alla fiorentina. Bistecca is the thick cut porterhouse which is done in that style, which is generally seasoned with only salt and olive oil and cooked super rare and from chianina cattle.
Not for bistecca alla fiorentina. The Chianina beef's status is akin to wagyu; when you buy these kind of beef from a butcher, the sales receipt tells you what breed, it's birthday and slaughter day, which farm and other identification shit.
Source: watched too much David Rocco, with the help of Mama Wiki.
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