I think there is a sort of misunderstanding when talking about “Fiorentina”. In fact all around Italy the term “Fiorentina” means a big steak about 3 cm thick with a T bone in the middle, while in Tuscany this is just the name of every steak!
There are also lots of common places about how to cook it, we call them “sacrilegi” (sacrilege) because they betray the traditional recipe and its original taste. Some people pickle it in olive oil or pour salt on it before cooking, some people puncture it with the fork before turning it. In this case the blood will come out and the meat will become hard.
Today it is common to use very big and thick steaks served “in tagliata” (sliced with rosemary and black pepper) just because is easier, but the real traditional Fiorentina steak has to weight no more than 800 gr. and it has to come from 2 years old Chianina beef.
For the right way of cooking (it must be cooked on the fireplace):
Light the fire in advance so to have embers without flames, put on the grill (the steak must be 10 cm away from the embers). When the grill is really hot put on the steak and let it cook from 5 minutes, then turn it and sprinkle with coarse salt. Let it cook for other 5 minutes then salt it and serve on a pre-heated plate with black pepper. Bon Appetite!
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