Kitchen Recipe Collection
Italian Bistecca alla Fiorentina (Florentine Steak)
The king of Italian steaks. A massive, thick-cut, bone-in porterhouse or T-bone from Chianina beef, grilled rare over wood coals and seasoned simply.
- Prep
- 120 min
- Cook
- 15 min
- Total
- 135 min
- Servings
- 3
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 3 servings
- thick T-bone or porterhouse steak (at least 2-3 inches thick, ideally Chianina beef)
- coarse sea salt
- extra virgin olive oil (premium Tuscan)
- black pepper
- fresh rosemary sprig (optional, as a brush)
Equipment
- Charcoal or wood grill (essential)
- Meat thermometer
Instructions
- 1
The Crucial Rest
Take the steak out of the refrigerator at least 2 hours before cooking. It must be completely at room temperature; otherwise, a steak this thick will be cold in the center.
- 2
Prepare the Fire
Prepare a grill with hardwood charcoal or wood (oak or olive wood). Let the flames die down to red-hot glowing embers covered in white ash.
- 3
Dry the Meat
Pat the steak completely dry with paper towels. Do NOT salt it yet, and do not oil the meat before grilling.
- 4
Grill - First Side
Place the steak directly over the hottest part of the embers. Cook without moving it for about 5-6 minutes until a deep, dark crust forms.
- 5
Grill - Second Side
Flip the steak ONCE. Cook the other side for another 5-6 minutes.
- 6
Stand on the Bone
Stand the steak up vertically on its flat T-bone. Let it cook like this for 3-5 minutes to allow heat to penetrate the bone and render the fat.
- 7
Check Temperature
The steak MUST be served rare (al sangue). The internal temperature should be around 120-125°F (50°C).
- 8
Rest
Remove the steak to a warm wooden board. Let it rest for at least 5-10 minutes to redistribute the juices.
- 9
Carve
Carve the meat off the bone, then slice the fillet and the strip into thick pieces. Arrange them back around the bone.
- 10
Season and Serve
Only now, sprinkle heavily with coarse sea salt and freshly cracked black pepper. Drizzle generously with premium, peppery Tuscan olive oil. Serve immediately.
Cooking Tips
- A true Fiorentina is never cooked past rare. If you order it well-done in Florence, the chef may refuse to cook it.
- The meat is never marinated or seasoned before cooking; the quality of the beef must stand entirely on its own.
Variations
- Tagliata: A similar presentation where a boneless ribeye or strip steak is grilled, sliced, and served over arugula.
Chef's Notes & Storage
- Traditionally made from the giant white Chianina cattle of Tuscany, one of the oldest breeds in the world.
Nutrition Estimate
850 calories · 75g protein · 0g carbs · 55g fat · 0g fiber per serving
