Bistecca alla Fiorentina

Nutrition · per serving

Steps

1. 1

   Take the steak out of the refrigerator 15 minutes before cooking so it loses some chill but stays food-safe. Pat it very dry on all sides; a dry surface is essential for good browning over high heat. Preheat a wood-ember grill until very hot, aiming for a strong bed of embers with one slightly cooler zone. If using a grill grate, preheat it thoroughly.

   1.1 kg T-bone steak, 1 very thick cut (about 1.1 kg, 4-5 cm thick)
2. 2

   Rub the steak lightly all over with the olive oil, then with the rosemary and crushed garlic. Do not salt yet; for this style, salting after grilling helps keep the surface drier and promotes a better crust.

   1.1 kg T-bone steak, 1 very thick cut (about 1.1 kg, 4-5 cm thick)20 ml extra-virgin olive oil2 sprigs fresh rosemary2 garlic cloves, lightly crushed
3. 3

   Set the steak over the hottest part of the grill. Cook for 5-6 minutes on the first side without moving it much, until deeply browned with light charring at the edges. Flip and cook the second side for 5-6 minutes more. Avoid flare-ups; if fat drips and flames rise, briefly shift the steak to the cooler zone so the meat chars from heat, not from burning fire.

   1.1 kg T-bone steak, 1 very thick cut (about 1.1 kg, 4-5 cm thick)
4. 4

   Stand the steak upright on the bone and fat edge for 3-4 minutes, turning once if needed, so the fat renders and the heat penetrates near the bone. For an authentic Fiorentina result, the center should remain rare to medium-rare. An internal temperature of about 48-50°C off the grill will rise to roughly 52-54°C after resting.

   1.1 kg T-bone steak, 1 very thick cut (about 1.1 kg, 4-5 cm thick)
5. 5

   Transfer the steak to a warm board and rest for 8 minutes. Resting is crucial for a thick bistecca: the juices redistribute and the carryover heat finishes the interior gently.

6. 6

   Carve the meat off the bone, then slice it across the grain into thick strips. Reassemble on a warm platter if you like. Season just before serving with the coarse sea salt, black pepper, and the finishing olive oil. Add a little flaky salt on top; serve with lemon wedges only if desired.

   8 g coarse sea salt2 g freshly ground black pepper10 ml extra-virgin olive oil2 g flaky sea salt2 wedges lemon wedges (optional, not traditional)

Origin & History

Bistecca alla Fiorentina is one of Tuscany's most iconic meat dishes, closely associated with Florence and the Chianina cattle traditionally raised in the region. The steak is classically grilled over charcoal or wood embers and served simply, reflecting the Tuscan preference for excellent ingredients treated with restraint.