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Authentic Bistecca alla Fiorentina Recipe
Florence, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Bistecca alla Fiorentina is a renowned Italian steak traditionally sourced from the Chianina cattle breed, celebrated for its high quality. Originating from the Tuscany region, this dish is a culinary symbol of Florence. The steak is a thick-cut T-bone, usually weighing between 800 grams to 1.2 kilograms (2-3 lbs), and includes both the tenderloin and sirloin. It is grilled over a wood or charcoal fire, which imbues the meat with a distinctive smoky flavor. The cooking process is brief, typically only a few minutes per side, ensuring the steak is seared on the outside while remaining rare inside, often referred to as "al sangue" (bloody). True aficionados of the Fiorentina might even prefer it "blue" or extra rare. Seasoning is minimal, usually just a sprinkle of salt and sometimes black pepper, emphasizing the natural flavors of the high-quality beef. Bistecca alla Fiorentina is a simple yet luxurious dish that celebrates the art of grilling.
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Cooking tips
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the meat
Typically, the steak is cut to a thickness of about 5-6 cm (2 to 3 inches), weighing between 1 to 1.5 kilograms (2.2-3 lbs), which makes it ideal for sharing. It is flawlessly shaped heart, encircled by a 1-inch (2.5 cm) border of white fat, with the bone forming a symmetrical, central "T" that distinctly divides the tenderloin from the sirloin. -
variations
Chianina breed is the traditional choice, but Marchigiana, the Maremmana, and the Romagnola breed of cattle, which can only be slaughtered between 12 and 24 months, can be used instead. For those outside of Italy, or who do not have such cuts at hand, T-bone and Porterhouse steak will do as substitutes. -
prepping the meat
When it's time to grill, the meat should be at room temperature. Ideally, it should be taken out of the refrigerator 3-4 hours before the grilling. -
prepping the grill
Bistecca alla Fiorentina is traditionally grilled over wood embers, oak being the preferred choice. The embers should be hot, veiled with white ash, and the grill positioned so it sits 4 to 6 inches (10-15 cm) above it. Let the grill heat first before grilling, but it should not be overly hot. -
grilling
Flip the steak only when it releases easily from the grill. This ensures that you achieve a good sear without tearing the meat, which can release valuable juices. Use tongs to gently test if the steak lifts without resistance; this indicates that it's ready to be turned. Each side should only need to be flipped once during the main cooking phase to avoid over-handling, which can affect the texture.... Read more -
salting
When grilling bistecca alla Fiorentina, it's essential to salt the steak correctly to enhance its natural flavors without overpowering them. There are two ways of doing it correctly. One is to salt the steak after the initial sear. Wait until you've seared one side on the grill and it's time to flip the steak before you add salt. This timing allows the salt to adhere better to the surface and begin ... Read more -
resting the meat
Once your bistecca is cooked to your desired level of doneness, transfer it to a cutting board and let it rest for about 5 to 10 minutes. This allows the juices to redistribute throughout the meat, ensuring that every bite is as juicy and flavorful as possible. Cover the steak loosely with foil during this time to keep it warm without cooking it further. This rest period makes a significant difference ... Read more -
serving
Keep side dishes simple. Traditional accompaniments include a green salad, white beans seasoned with olive oil, or a simple potato dish. For a truly authentic touch, serve with a glass of robust Chianti or another Tuscan red wine.
Bistecca alla Fiorentina
PREP 10min
COOK 12min
RESTING 10min
READY IN 32min
The following is the traditional bistecca alla Fiorentina recipe. It is adapted from Visit Tuscany website, the official tourism website for the Province of Tuscany.
Ingredients
1 Fiorentine-style steak, at least 2 inches (5 cm) thick and weighing 2.2 lbs (1 kg)
coarse salt
Preparation
Step 1/8
Light your lump charcoal (natural) or briquettes and let them burn until they are covered with white ash, indicating they are sufficiently hot.
Step 2/8
Set your grill rack approximately 4 to 6 inches (10-15 cm) above the glowing coals and allow it to heat for a few minutes. Avoid overheating to prevent burning the steak.
Step 3/8
Place the Fiorentina steak on the hot grill. Sear for 5 minutes on one side. It's ready to flip when the steak releases easily from the grill.
Step 4/8
Once flipped, immediately season the seared surface liberally with salt.
Step 5/8
Grill for another 5 minutes or until this side also releases easily from the grill. Flip the steak again, and season the newly grilled side with salt.
Step 6/8
Continue this process, turning the steak occasionally. Monitor closely to achieve rare doneness. Traditionally, bistecca alla Fiorentina should be very rare or "blue" when done.
Step 7/8
Finally, to ensure even cooking of the thicker parts of the steak, you can finish cooking the Fiorentina by standing it upright on the grill, balanced on the T-bone like an obelisk. This method helps the heat distribute through the thicker sections near the bone.
Step 8/8
Allow the steak to rest a few minutes before serving to let the juices redistribute.
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