There are many rigid requirements for the Florentine steak: (1) The meat must come from a kind of Italian cattle called Chianina, which is also the largest and oldest cattle in the world. (2) The steak must be made from the loin, which is the T-bone we are familiar with. The minimum weight is about 1-1.5 kg and the thickness is generally three to four fingers thick. (3) The doneness of the steak when it is cooked. It is very simple, medium rare. Because a steak worthy of the name of Florentine steak should be medium rare. So how well done is medium rare? The outer layer of the steak is cooked through, even a little burnt, but the beef inside is basically red and bloody. How does it taste? It is too bloody. One cut, the bloody meat. However, the slightly cooked part on the outside is really delicious, but the inside is not so good. The most acceptable is 50%, and 30% is also a challenge. By the way, the potatoes are really delicious. I didn’t finish the meat, but I ate all the potatoes.