Bistecca alla Fiorentina recipe

bistecca alla fiorentina recipe

bistecca alla fiorentina recipe

Bistecca alla Fiorentina is a legendary Tuscan steak that embodies the heart and soul of Italian culinary tradition. This iconic dish, hailing from Florence, is a masterpiece of simplicity and flavor, showcasing the quality of its ingredients and the skill of its preparation. The star of the dish is a thick-cut T-bone steak, sourced from the prized Chianina cattle, an ancient breed native to Tuscany known for its lean, tender, and flavorful meat. The steak is traditionally cut to a thickness of about 3–4 fingers (5–8 cm) and weighs between 800g to 1.5kg, making it a true centerpiece for sharing.

What sets Bistecca alla Fiorentina apart is its cooking method. The steak is grilled over a wood or charcoal fire, seasoned only with salt, pepper, and a drizzle of olive oil after cooking—never before. The result is a perfectly charred exterior with a smoky aroma, while the interior remains gloriously rare (al sangue), preserving the meat’s natural juices and tenderness. The name “Fiorentina” is said to date back to the 16th century, when Florentine nobles celebrated the feast of San Lorenzo with massive grilled steaks, inspired by English knights who reportedly exclaimed, “Beef steak!” during their visit.

Here’s an authentic recipe for Bistecca alla Fiorentina, the iconic Tuscan T-bone steak. This recipe stays true to its Florentine roots, emphasizing simplicity and high-quality ingredients. Serves 2–4 people.

Ingredients

  • 1 T-bone steak (800g–1.5kg, 3–4 fingers thick, from Chianina beef if possible)

  • Coarse sea salt (to taste)

  • Freshly ground black pepper (to taste)

  • Extra-virgin olive oil (for drizzling)

  • Optional: Rosemary sprigs or garlic cloves for added aroma

Instructions

1. Prepare the Steak

  1. Remove the steak from the fridge 1–2 hours before cooking to bring it to room temperature. This ensures even cooking.

  2. Pat the steak dry with paper towels to remove excess moisture, which helps achieve a good sear.

2. Heat the Grill

  1. Use a charcoal or wood-fired grill for an authentic smoky flavor. If using a gas grill or stovetop grill pan, heat it to very high heat.

  2. The fire should be hot but not flaming—aim for glowing embers if using charcoal.

3. Grill the Steak

  1. Place the steak on the grill and cook for 5–7 minutes per side, depending on thickness. Avoid moving it around; let it develop a deep, charred crust.

  2. Flip the steak only once using tongs (never pierce it with a fork, as this releases juices).

  3. For added flavor, toss rosemary sprigs or garlic cloves onto the coals or grill.

4. Check Doneness

  • Bistecca alla Fiorentina is traditionally served rare (al sangue). The internal temperature should be around 49–52°C (120–125°F).

  • Use a meat thermometer or the touch test: the meat should feel soft and springy when pressed.

5. Rest and Season

  1. Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes. This allows the juices to redistribute.

  2. Season generously with coarse sea salt and freshly ground black pepper.

  3. Drizzle lightly with extra-virgin olive oil.

6. Serve

  1. Slice the steak off the bone and cut into thick strips.

  2. Serve with the bone on the platter for presentation.

  3. Pair with simple sides like roasted potatoes, white beans, or a fresh Tuscan salad.

  4. Enjoy with a glass of Chianti Classico or another robust red wine.

Tips for Authenticity

  • Use Chianina beef: This breed is traditional, but a high-quality T-bone from grass-fed cattle works well.

  • Keep it rare: Overcooking is sacrilege in Florence!

  • Season after cooking: Salt draws out moisture, so seasoning before grilling can dry out the meat.

This recipe captures the essence of Tuscan cuisine—simple, rustic, and deeply flavorful. Perfect for a special occasion or a taste of Italy at home!