Recommendations for Bistecca alla Fiorentina in Florence Appreciated

My favorite is Perseus, however is not in the historical center, it's near Piazza della Libertà therefore you'd need a taxi.
Other favorites in the city center are Trattoria Mario, on via Rosina near the San Lorenzo market, which I recommend because it's cheap. Also Trattoria Sergio Gozzi, on Piazza San Lorenzo is great.
But if you have no time to go around and you are at the Uffizi, right behind the exit of the museum, where 30 years ago the mafia exploded a bomb that destroyed the neighborhood and killed a few people, there is the Trattoria Antico Fattore, which is renown for their bistecca (and other traditional Florentine dishes). However I've never been there, because the place is kind of pricey and I'm cheap. Check their menu at www.anticofattore.it

Thank you, Roberto. You've given me some suggestions to research.

Perseus seems like the winner. It looks as though I'll have to call them for reservations and I don't speak Italian, so I'll try my best with Google Translate.
We'll be arriving by train from Rome. Does it seem logical that we take a taxi from there to Perseus, have lunch at Perseus and then take a taxi to Uffizi? Thanks.

We enjoyed Antico Trattoria da Tito dal 1913. I went with a group of 4 and they made us feel welcome sharing 1 steak and several dishes. The staff was very friendly. The limoncello was a pleasant surprise at the end.

Thanks, Becky. I'll check into it.

But if you have no time to go around and you are at the Uffizi, right
behind the exit of the museum, where 30 years ago the mafia exploded a
bomb that destroyed the neighborhood and killed a few people, there is
the Trattoria Antico Fattore, which is renown for their bistecca (and
other traditional Florentine dishes). However I've never been there,
because the place is kind of pricey and I'm cheap. Check their menu at
www.anticofattore.it

Roberto, I remember dining there in 2010 after a very crowded Uffizi tour delayed by a strike. (What's the deal with strikes? HA!) The tagliatelle with cinghiale (wild boar) was tremendous. Haven't had one better since...

Well. I’ll have to bite the bullet, open my wallet and try it then. I’m sure it will still be cheaper than the average mediocre restaurant in San Francisco. Italians who work for the government or government owned companies (like Trenitalia) love to strike. It’s an extra day off when they can watch a soccer match or go to the beach and they can never be fired. No accountability when you work for the government (and that is in part true in America too).

We'll be arriving by train from Rome. Does it seem logical that we take a taxi from there to Perseus, have lunch at Perseus and then take a taxi to Uffizi? Thanks.

Keep in mind that lunch is a bit later in Italy, so maybe noon, 1:00 more likely, to eat. Figure a good hour or a bit more to eat, means your getting to the Uffizi mid to late afternoon. I would probably look at an early morning train, try to get tickets for the Uffizi (you'll need them in advance) for close to opening (as early as 8:15), then do lunch afterwards.

Thanks for the advice, Paul. And, Roberto, there's a lot to be said for having an extra day off to watch a soccer match, especially if it's AC Milan. . .

We won't be in Tuscany this year, but I also hanker for Bistecca alla Fiorentina. Are there places in Genova, Orvieto or Bologna that could do a credible job with this dish?

we have only had this dish once in Siena years ago and we were underwhelmed; it really was not a good steak. Steak is one thing the US does very well and I have had many a well prepared prime steak and so the chewy boney thing we got in Siena for a high price was not impressive. Perhaps we went to the worst place ever. But have others have great Bistecca Fiorentina? and if so what was it like; what made it great? We usually don't get steak when traveling as we like to get local specialties -- but are willing to try this again.

The true Bistecca alla Fiorentina must be prepared with meat from the Chianina breed of cattle, a huge livestock from the Chiana Valley, just south of Arezzo, therefore Orvieto is even closer to the Chiana Valley, than Florence. I’m sure there will be places where you can find it there. But I’m sure there are restaurants which prepare it also in Bologna or Genoa. Maybe Google MIGLIORE BISTECCA ALLA FIORENTINA (name of city).

However in Genoa I would definitely go for seafood and fish, besides pesto, because you won’t find seafood as good and fresh in Bologna or Orvieto. In Bologna you will certainly find some place that makes Fiorentina, but by the time you are done with their wonderful pasta in Bologna, I doubt your stomach will be able to handle a Fiorentina.

I’ve eaten Fiorentina a few times in Florence, but it’s too much meat and too rare for my tastes so I have it generally only (and only shared) in the company of others who are visiting Florence with me,

Steak is one thing the US does very well

Probably the biggest difference is that the Chianina breed used in Florence is closer to grass fed beef in the US, than a Prime grade, corn fed/finished beef. The meat will not have the level of marbling, a different flavor, and one of the main reasons it is served rare to barely medium, otherwise it would get tough. I guess better/worse is a matter of personal taste, it is an experience, one worth having.

i'm currently looking at making dinner reservations for 7:00 at either Perseus or Trattoria Antico Fattore. I need to get train tickets for our return to Rome. Approximately how long should I plan for dinner and to get to the train station in Florence? Grazie.

I haven’t had a Fiorentina in the Firenze area in more than twenty years, but, these days one can find Fiorentina in basically any good trattoria even in the north in Lombardia which is where I had one this past trip in June. My FIL prodded me to have it, since he was paying, and boy was I not disappointed. I’d forgotten how soft and buttery the chianina meat can be. In the USA I’ve been eating only pastured raised meats for twenty years but American grass and pastured raised meats have got nothing on the chianina. Wherever you dine you won’t be disappointed

Jonrossjan, you're making me hungry! Thanks for the support for spending the money. My son and I will share and boy does he love steak. I've seen photos of the bistecca and they are impressive! I'm imaging his expression when the server brings it out.

You should absolutely do it once just for the experience and for the cultural relevance.

But yeah, I tend to agree with Janet and Roberto. For my palate, prime+ beef with some dry aging is pretty hard to beat. And (for me) heavily marbled cuts need to be cooked to medium to render that intramuscular fat. . I think raw meat is kinda flavorless.