Oh, Fiorentina!

A thinner Fiorentina doesn't offer that many options for cutting it up; though you can slice it fairly thinly across the grain, obtaining what is called a tagliata in Italian (some people sprinkle shredded arugola, and perhaps Parmigiano shavings over a tagliata, though I'm not a great fan of the practice), traditionalists simply cut the meat as pictured previously, at the most laying grilled mushroom caps over the pieces.

With a steak of the sort Dario Cecchini prepared here, cutting the meat up across the grain makes much more sense. Begin by trimming the filet and contre-filet from the bone (note how rare the meat is) and then slice the pieces crosswise into half-inch (1 cm) slices.