Bistecca alla Fiorentina: The Classic Florentine Steak from Tuscany

Nearly every Tuscan home cook is an expert at bistecca alla Fiorentina, a traditional Florentine steak recipe that calls for only a handful of ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local herbs and grilled over red-hot coals. It is traditionally served rare, though medium has its fans too.

Ingredients for 4 people

• 1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds
• 1 bunch fresh rosemary
• 1 bunch fresh sage
• 2 tablespoons extra virgin olive oil
• Kosher salt & freshly ground black pepper, to taste

How to make Bistecca alla Fiorentina

1. Preheat a grill pan on medium-high heat. Pat the steak dry and season both sides generously with salt and pepper.
2. Tie the rosemary and sage bunches together with butcher's twine to form an herb brush. Use the herbs to brush the steak with olive oil.
3. Place the steak on the grill pan and char it well: cook about 12 minutes on the first side, flip and cook about 9 minutes on the second side. This steak is traditionally served rare.
4. Remove the steak from the grill pan and let it stand for 5 minutes so the juices stay in the meat when it is cut. Carve off the fillet and strip steaks, then slice and serve hot.