Okay, so you probably won't track down an authentic Italian steak. That really doesn't matter. The secret of the Italian steak is to treat each cut right. For instance, with the Bistecca alla Florentine you start with a good New York Strip steak. This is a pretty good cut. It has the right balance of lean and fat to make a tender and flavorful steak. So you lightly season the steak, grill it hot and fast and serve with a little drizzle of olive oil and salt and pepper. What the Italians do different is they season the steak with lemon. The acid of the lemon juice tenderizes the surface and helps the steak grill a little quicker. The main flavor of this steak is the steak.
Now the Bistecca alla Pizziaola uses a leaner steak with the fat cut off. This gives you a tender steak but not terribly flavorful. So you want to brush the steak with olive oil, to replace the fat, then grill and serve with a what you might describe as a hot salas. The grilled tomato sauce that goes with this steak gives you extra flavor to compliment the steak.
The Tuscan Steak with Sundried Tomatoes (you can find more of these recipes below or to the right side of this article) starts with a wonderful round steak. Okay a round steak isn't very tender or flavorful, so this steak is marinated to make it tender and to add flavor. That flavor comes from sundried tomatoes, olive oil and basil. This is a great way to make a fantastic steak without spending a lot.
So you see the secret of the Italian steak is that you treat each cut differently. This is how you really should be treating all your steaks. If you have a great cut, leave it alone. A little salt and pepper, maybe a hint of lemon and you're set. If the steak isn't a flavorful cut, serve it with a great sauce. If the steak isn't tender use the marinade, that's what it's there for.
Put the meal together by starting out with something like Peperoni con Bagna Caoda. Serve up the steak with maybe Risotto ai Funghi Porcini. And finish the meal off with Pere al Vino. Now you will have a great meal.