Oh, Fiorentina!

And here is what it looks like cut up into portions: To do so you cut the filet and contre-filet into several pieces, and leave a little flesh about the bone. Those who prefer tenderer meat will take the filet, and those who prefer a little more flavor will take the contre-filet, while the bone is a delight to gnaw upon.

Artusi's instructions for preparing it:
"Set it to cook over hot coals just as it came from the animal, or, at the most, wash it and pat it dry. Turn it several times, season it with salt and pepper when it's done, and serve it topped with a piece of butter. The steak shouldn't be overly cooked, because the beauty of the dish lies in the juice that flows from the meat when it's cut. If you salt it before cooking it, the fire will dry it out, and if you baste it with oil or something else, as many do, it will taste greasy and be nauseating."

The technique hasn't changed much since Artusi set it down a century ago, but now people no longer add the pat of butter. If anything, they serve a their Fiorentina with lemon wedges.