Florentine steak: how to make Bistecca alla Fiorentina

Nearly every Tuscan home cook is an expert at bisteccafiorentina, a traditional Florentine steak recipe that calls for only five ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices and grilled over red-hot coals. It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway).

Difficulty

Easy

Serves

4 people

Preparation time

60 minutes

Cooking time

40 minutes

Florentine Steak Recipe

Bistecca alla Fiorentina (Florentine-Style Steak)

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

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. Like we said earlier, this steak is traditionally served rare.

4

When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks, and slice before serving. Serve hot, and enjoy!

Steak Fiorentina