Bistecca alla Fiorentina with Lemon and Basil Oil

In Florence the bistecca is cut three fingers thick, grilled over oak embers and served rare, full stop. Salt goes on after cooking, and the steak spends its last minutes standing upright on the bone so the heat reaches the center. The basil oil here is a small departure from tradition, but it brings color and herbal freshness without covering the beef. Carve the strip and the tenderloin off the bone, slice both, then reassemble them around the bone on the platter.