When what you want is a hunky steak to grill, go for a porterhouse, which is really two steaks in one. It has both a firm, meaty strip steak and a tenderloin attached to the bone. Steak lovers are partial to meat cooked on the bone for the beefiest flavor (and also because gnawing on the seared bones has serious appeal). If you think of grilled steak as very American, one trip to Tuscany will set you straight. The Tuscans have mastered steak with the classic bistecca alla fiorentina, a porterhouse grilled and served on a big wood board, drizzled with peppery Tuscan olive oil and a squeeze of lemon juice, and sprinkled with coarse sea salt. This recipe embellishes Tuscany's basic preparation with a colorful bell pepper topping.

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Remove the steaks from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet. Rub the steaks on both sides with olive oil. Liberally season the steaks on both sides with salt and pepper.

Place the bell peppers in a bowl and toss with just enough olive oil to coat them lightly. In another bowl, combine the olives, capers, parsley, and teaspoon freshly ground pepper. Set aside.

Oil the grill grate. Place the peppers directly over the hot fire. Cover the grill and cook, turning once, until dark brown grill marks appear and the peppers are crisp-tender, 4 to 5 minutes. Transfer the peppers to a cutting board.

Oil the grill grate again and place the steaks directly over the hot fire. Grill the steaks on one side, 5 minutes for rare or 6 minutes for medium-rare. Turn and cook for 5 minutes more, or until an instant-read thermometer registers 120°F for rare or 130° to 135°F for medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes.

While the steaks are resting, cut the grilled peppers lengthwise into 1/2-inch-wide strips and add to the bowl with the olives. Add 1 tablespoon olive oil and toss gently to combine.

Using a sharp knife, cut along the bone of each steak, separating it from the meat. Cut the meat across the grain into 1/2-inch-thick slices. Arrange overlapping slices of steak on warmed dinner plates or a platter, and spoon the bell pepper mixture over the top. Serve immediately.