Ingredients
Steak
- 1T-bone or porterhouse from Chianina beef, 1.2–1.5 kg, cut 5–6 cm thick, well aged
To season
- coarse sea salt
- coarsely cracked black pepper
- extra virgin olive oil, Tuscan, for finishing
Optional
- a sprig of rosemary
- a lemon half
Directions
- Take the steak out of the fridge two hours before cooking. A 6 cm steak straight from cold will burn outside before the centre is even warm, and this rest is not optional.
- Build a charcoal fire and let it burn down to glowing embers with a light coat of ash. No flames — dripping fat on open flame gives soot, not char.
- Season with coarse salt only, on both cut faces, just before it goes on. Do not oil the meat.
- Grill 5–6 minutes on the first side without touching or moving it, so a hard crust forms.
- Turn once and grill 5–6 minutes on the second side. Turn once only, with tongs, never a fork.
- Now stand the steak upright on the bone edge for 5–7 minutes, propped against the grill wall. This cooks the meat closest to the bone and is the step that separates a fiorentina from an ordinary grilled T-bone.
- The steak is served rare — al sangue — and that is not negotiable in Florence. Aim for 48–50°C (120°F) at the centre. Cooking it beyond medium rare is considered to have ruined it.
- Rest on a warm plate or a rack for 10 minutes, at least half the cooking time.
- Carve the fillet and the sirloin off the bone, slice each across the grain, and reassemble around the bone. Finish with cracked pepper and a thread of good olive oil, and lemon on the side if wanted.
- It is ordered by weight for the table and shared.
Technique
- Thick cut, room temperature, hot embers, one turn, then upright on the bone. That sequence is the entire recipe.
- Salt before, oil after. Oiling before grilling causes flare-ups and a sooty crust.
- Anything thinner than 5 cm cannot be cooked this way — it will be through to the middle before the crust forms.
Substitutions
- Any well-marbled aged T-bone if Chianina is unavailable, cut just as thick.
- A cast-iron griddle over the highest heat, with a hot oven to finish, if you have no charcoal.
Variations
- Costata alla fiorentina, the same treatment on a rib steak.
- Tagliata, the sliced version served over rocket and Parmesan.
History
A thick, bone-in T-bone or porterhouse steak, traditionally from the Chianina cattle breed native to Tuscany, grilled quickly over very high heat and served rare, seasoned simply with salt, olive oil and sometimes black pepper, developed in Florence, in the Tuscany region of central Italy. Its reliance on Chianina beef specifically, one of the oldest and largest cattle breeds in the world with a documented history in Tuscany stretching back over two thousand years, reflects a Florentine culinary tradition that prioritizes the quality of a single prized ingredient over elaborate seasoning or preparation. Bistecca alla fiorentina remains one of Tuscany’s most iconic dishes, traditionally served rare and considered improperly prepared by many Florentine cooks if cooked past that point.
Frequently asked questions
What is Bistecca alla fiorentina?
Bistecca alla fiorentina is a main from Italy: thick rare Chianina T-bone grilled over coals. A thick, bone-in T-bone or porterhouse steak, traditionally from the Chianina cattle breed native to Tuscany, grilled quickly over very high heat and served rare, seasoned simply with salt, olive oil and sometimes black pepper, developed in Florence, in the Tuscany region of central Italy. Its reliance on Chianina beef specifically, one of the oldest and largest cattle breeds in the world with a documented history in Tuscany stretching back over two thousand years, reflects a Florentine culinary tradition that prioritizes the quality of a single prized ingredient over elaborate seasoning or preparation. Bistecca alla fiorentina remains one of Tuscany’s most iconic dishes, traditionally served rare and considered improperly prepared by many Florentine cooks if cooked past that point.
How long does Bistecca alla fiorentina take to make?
Bistecca alla fiorentina takes 10 min plus 2 hr resting of preparation and 20 min of cooking. The recipe makes 2–3 servings. It is rated medium to make.
What can I substitute in Bistecca alla fiorentina?
Yes, within limits. Any well-marbled aged T-bone if Chianina is unavailable, cut just as thick. A cast-iron griddle over the highest heat, with a hot oven to finish, if you have no charcoal.
What is the most important thing to get right in Bistecca alla fiorentina?
Take the steak out of the fridge two hours before cooking. A 6 cm steak straight from cold will burn outside before the centre is even warm, and this rest is not optional.
