Italian🥩 Meat

Bistecca alla Fiorentina (Florentine Steak)

Name: Bistecca alla Fiorentina (Florentine Steak)
Total time: 30 min
Cuisine: Italian
Ingredients: ~1 Chianina beef T-bone steak; ~1-1.5 tsp Salt; ~½ tsp Black pepper; ~2 tbsp Extra virgin olive oil

⏱ 30 min

One of Italy's most iconic dishes from Tuscany. A T-bone steak cut from premium Chianina beef (IGP-certified), aged for a minimum of 20-25 days, and grilled over charcoal using traditional Tuscan methods. This classic dish emphasizes the quality of the beef and simple cooking technique to highlight the meat's natural flavors.

High-protein

Adapted from a video by Vincenzo's Plate

Bistecca alla Fiorentina - Italy's Most Famous Steak at the Best Steakhouse in Florence!

Watch on YouTube

Ingredients

Chianina beef T-bone steakIGP-certified Chianina beef, aged minimum 20-25 days, approximately 4 fingers thick (T-bone cut with tenderloin and strip steak)~1est.
Salt~1-1.5 tspest.
Black pepper~½ tspest.
Extra virgin olive oil~2 tbspest.

Steps

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1
Remove the steak from the refrigerator at least two hours ahead of time and let it rest at room temperature. This ensures even heat penetration throughout the meat during cooking.
2
Inspect the steak's exterior and trim away any dried crust from the aging process. Gently clean the surface while preserving the marbling structure inside.
3
Position the steak upright and cut vertically along the T-bone to ensure even thickness. Following Tuscan tradition, the steak should be approximately four fingers thick.
4
Prepare the charcoal grill to a high but balanced temperature. Avoid excessive heat that would char the exterior without cooking through; if too hot, rake back some coals to adjust.
5
Place the steak upright on the grill for a few minutes to allow heat to penetrate the thickness of the meat. This step ensures even internal cooking.
6
Lay the steak flat on the grill. Sear each side for approximately 5-6 minutes, rotating and repositioning as needed for even grill marks. Monitor internal temperature regularly to reach desired doneness (rare is approximately 50-55°C / 122-131°F).
7
While grilling, spend extra time caramelizing the fat around the edges of the steak to achieve a crispy, golden exterior. This enhances flavor and prevents chewy raw fat when eating.
8
Once grilled, immediately season the steak with salt. Transfer to a warm stone plate or serving platter to rest for a few minutes, allowing juices to redistribute.
9
Before serving, drizzle lightly with extra virgin olive oil and season with black pepper if desired. Taste the steak plain first to appreciate the beef's natural flavor, adding seasoning to preference. Serve with white beans, grilled vegetables, or a simple salad.

Bistecca alla Fiorentina (Florentine Steak)

Ingredients

Steps

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