Florentine Classic: Bistecca alla Fiorentina

Florentine Classic: Bistecca alla Fiorentina

©Michael Rathmeyer

Florentine Classic: Bistecca alla Fiorentina

Florentine Classic: Bistecca alla Fiorentina

©Michael Rathmeyer

Bistecca alla Fiorentina is a dream for many steak lovers. In Florence, a Bistecca is a T-bone steak of Chianina beef, at least three to four fingers thick and easily more than a kilo, grilled over a charcoal fire. It is usually eaten by two or more people. Purists put only a dash of salt on their steak. Feel free to add olive oil and lemon salt. We add grilled tomatoes and rocket salad.

Ingredients (Serves 2)

1
piece
T-bone steak from the butcher, weighing at least 1 kilo and dry-aged for 4 weeks
2
Rispe(n)
cherry tomatoes
etwas
coarse sea salt
1
handful
rocket
1
lemon
1
shot
olive oil from Tuscany (optional)
  • Remove the steak from the refrigerator one hour before grilling and bring to room temperature.
  • Heat the grill and let the coal get hot. 
  • Dab the steak dry with kitchen paper and grill over direct heat for 3-5 minutes per side, depending on the thickness (it is best to measure the core temperature with a meat thermometer). The temperature should be around 55 °C. If you want griddle marks, turn the steak only once.
  • Remove the steak from the heat and let it rest in a warm place for 3-5 minutes.
  • Grill tomatoes until soft.
  • Remove the steak from the bone, cut into thick strips and sprinkle with coarse sea salt. Serve with rocket and tomatoes. Season with lemon juice and olive oil.

Tip

Fiorentina is all about one thing: excellent meat. Strictly speaking, a Bistecca alla Fiorentina is taken from white Chianina cattle, one of the largest and oldest breeds of cattle in the world. It has been cultivated in Italy for over 2000 years. We recommend, however, that you also try a Fiorentina from a locally matured dairy cow - the meat is incredibly tasty.

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