Bistecca alla Fiorentina (Tuscan T-Bone Steak)
Local name: Bistecca alla fiorentina
In short: A thick T-bone steak grilled hot over charcoal until charred outside and juicy inside, seasoned only with salt, pepper and olive oil. It takes about 25 min in total and makes 3 servings.
- Prep
- 10 min
- Cook
- 15 min
- Resting
- 1 h
- Total
- 25 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 600 kcal
Bistecca alla fiorentina is a thick T-bone steak cooked fast over very hot charcoal, with nothing but salt, pepper and a drizzle of olive oil. In Florence it is traditionally cut about 4 to 5 cm thick, weighs over a kilo and feeds two or three people. The outside chars and the inside is traditionally served rare, though you can cook it further. Good meat does most of the work, so buy a well-aged steak and leave it alone on the grill.
Instructions
- Take the steak out of the fridge 1 hour before cooking so it comes up to room temperature. Pat it dry.
- Light a charcoal grill and let the coals burn until covered in white ash and very hot. Alternatively, heat a grill pan or cast iron pan until smoking hot.
- Place the steak on the grill without seasoning it yet. Cook for 4 to 5 minutes until deeply browned, without moving it, then turn.
- Cook the second side for 4 to 5 minutes. Then stand the steak on its edge, bone down, for 3 to 4 minutes to cook the meat near the bone.
- Check the temperature at the thickest part, away from the bone: 52°C (125°F) for rare as served in Florence, or 63°C (145°F) for medium, which food-safety agencies recommend for whole cuts of beef.
- Season with the salt and pepper only now. Rest the steak on a warm board for 8 to 10 minutes, loosely covered.
- Cut the meat away from the bone and slice it across the grain into thick slices. Drizzle with olive oil, scatter over a few rosemary leaves if using, and serve with lemon wedges.
Tips
- Use a thick, well-aged steak, because a thin one overcooks before a crust forms. A 3 to 4 cm thick porterhouse or bone-in ribeye can replace the T-bone.
- Do not salt before grilling. Salt on the surface draws out moisture and slows the crust, so season right after the steak comes off the heat.
Questions and answers
What cut is a bistecca alla fiorentina?
It is a T-bone or porterhouse, cut from the loin, with the bone and both the strip and the tenderloin. In Italy it is traditionally cut from mature cattle and aged for a few weeks.
Can I cook it in a pan or oven?
Yes. Sear it in a very hot cast iron pan for 4 minutes per side, then finish in a 220°C (425°F) oven for 5 to 10 minutes until it reaches your target temperature.
What should I serve with bistecca?
Tuscan white beans with olive oil and sage, roast potatoes or a simple arugula salad. Bread and a red wine from the region are the usual companions.
How long does it take to make Bistecca alla Fiorentina (Tuscan T-Bone Steak)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Bistecca alla Fiorentina (Tuscan T-Bone Steak)?
About 600 kcal per serving, with 56 g of protein, 0 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 56 g |
| Carbohydrates | 0 g |
| Fat | 42 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1800 mg |
Estimated values, calculated from the ingredients.
