The filet mignon was thick and juicy. The Delmonico was thick and juicy and flavorful. But the 22-ounce porterhouse was only an inch thick. True, it draped over the plate, but I'd have preferred depth to circumference. Even with the most careful grilling in the world, a thin steak is not as juicy or satisfying as a thick steak.
Carnivores do love to sink their teeth into something.
The porterhouse was also preseasoned with too much pepper for my taste. Since waiters were running around with pepper mills, the chef might have done better to hold his fire. Some like it hot-but not in Tuscany. The dish needs another name. But they were not hot enough and arrived on plates that could have been hotter, too.