Recipe for
Bistecca alla Fiorentina
(Roman Braised Steaks)

Look, the Romans did not really eat steak. I have no idea where this came from. According to Correus, there are a few that are similar, but the ingredients are similar to dozens of meat and non-meat dishes. It's more an attempt to "Roman-up" something we modern folks like. Great... Try it and eat it in that vein. Don't think that the average Roman ate steak. Here's some notes:

There is one recipe that Apicius wrote about that has been speculated to use "braising steaks" which are nothing more than larger chunks of meat — usually tough cuts such as chuck, skirt, leg and flank. I have yet to figure out why this particular recipe is associated with "braising steaks" other than the recipies are meant to use larger chunks or slices of beef or veal and not large pieces or the whole animal. The recipe is very similar to several other like recipes found throughout the various recipe sources.

The closest recipes to be associated with "steak" aren't even close to the one mentioned above but can be found in Apicius: De Re Coquinaria, Book 8 — The Quadruped (Liber VIII Tetrapus), Chapter 5. Beef and Veal (V. Bubula Sive Vitellina ):

1. Fried Veal (I. Vitellina Fricta)
2. Veal or Beef With Leeks or Quinces or Onions or Taros (II. Vitulinum Sive Bubulam Cum Porris <Vel> Cydoneis Vel Cepis Vel Colocasiis)
3. Sauce for Boiled Veal (III. In Vitulinam Elixam)
4. Another Sauce for Boiled Veal (IV. Aliter In Vitulin Elixa).

Something to keep in mind, is that the Romans were very similar to us when it came to chunks of meat. When we cook "steaks" it's generally on a grill or frying pan/griddle. It is usually cooked with a little salt and pepper or along with other spices or a steak rub; the Romans loved to grill their meats the same way.