The Culinary Institute of America offers some tips for grilling your steak Tuscan style.

I'll keep this advice in mind, as we're planning a two week trip to Tuscany in the fall of 2007.

The basics for a T-bone steak bistecca alla fiorentina:

Sprinkle it with salt and pepper, rub it with garlic and rosemary, and drizzle it with olive oil and fresh lemon juice as it comes off the grill.

They recommend grilling over indirect heat, and explain why here:

"Since the heat is less intense there, foods like thick steaks that take longer to cook or items like vegetables that might scorch before they finish cooking can finish grilling without turning black.

"To gauge the heat level, count how long you can hold your hand 1 inch above the grill before it becomes too hot. One to 2 seconds means high heat, 3 to 5 seconds means medium, and 6 or more means low."

A formal receipe for the Tuscan style grilled T-bone follows the article.