📝 About This Recipe
Hailing from the heart of Florence, Bistecca alla Fiorentina is the undisputed king of Italian steak, celebrated for its simplicity and monumental scale. This iconic dish features a massive T-bone or porterhouse cut from the Chianina cattle, traditionally grilled over glowing oak or olive wood embers to achieve a charred crust and a buttery, rare interior. It is an experience of pure, unadulterated beef flavor, elevated only by the finest Tuscan olive oil and a touch of sea salt.
🥗 Ingredients
The Star of the Show
- 1.5 kg Chianina or High-Quality Dry-Aged Porterhouse Steak (Cut at least 3 fingers thick (approx. 2.5 to 3 inches))
Seasoning and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (Preferably a peppery Tuscan variety)
- 2 tablespoons Flaky Sea Salt (Maldon or Fleur de Sel) (To be applied generously after cooking)
- 1 tablespoon Black Peppercorns (Coarsely cracked in a mortar and pestle)
- 3 pieces Fresh Rosemary Sprigs (For aromatic brushing)
- 5-6 pieces Fresh Sage Leaves (Optional, for the resting plate)
- 1 piece Garlic Clove (Halved, to rub on the serving platter)
Traditional Accompaniments
- 2 pieces Lemon Wedges (For a bright finish if desired)
- 2 cups Cannellini Beans (Cooked with garlic and sage as a side)
👨🍳 Instructions
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1
Remove the steak from the refrigerator at least 4 hours before cooking. It is crucial that the meat reaches room temperature all the way to the bone to ensure even cooking.
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2
Pat the steak extremely dry on all sides using paper towels. Moisture is the enemy of a good crust; the drier the surface, the better the sear.
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3
Prepare a charcoal grill using high-quality hardwood charcoal (oak or ilex is traditional). Light the coals and wait until they are covered in a thin layer of grey ash and radiating intense heat.
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4
Clean the grill grate thoroughly and position it about 4-5 inches above the glowing embers. Do not oil the steak yet.
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5
Place the steak on the grill. Cook for exactly 5-7 minutes without moving it. You are looking for a deep, mahogany-colored crust (the Maillard reaction).
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6
Flip the steak using tongs—never a fork, as piercing the meat allows precious juices to escape. Cook the second side for another 5-7 minutes.
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7
The 'secret' step: Stand the steak upright on its wide T-bone base. Let it cook vertically for 5-7 minutes. This conducts heat through the bone into the center of the meat without overcooking the exterior.
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8
Check the internal temperature. For a true Florentine experience, it must be 'al sangue' (rare), which is about 50-52°C (120-125°F).
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9
While the meat finishes, rub a warm serving platter with the cut side of a garlic clove and place a few rosemary sprigs and sage leaves on it.
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10
Transfer the steak to the prepared platter. Tent loosely with foil and let it rest for at least 10 minutes. This allows the fibers to relax and the juices to redistribute.
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11
After resting, carve the meat away from the T-bone. Slice the tenderloin and strip steak into thick slices (about 1/2 inch thick).
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12
Drizzle generously with your best extra virgin olive oil and sprinkle with the cracked black pepper and flaky sea salt.
💡 Chef's Tips
Never salt the meat before it hits the grill, as salt draws out moisture; salt only once it's sliced. If you don't have a charcoal grill, use a heavy cast-iron griddle, but ensure your kitchen is extremely well-ventilated. Authentic Bistecca is always served rare; if you prefer medium-well, this specific cut and method may not be for you. Always look for a steak that is dry-aged for at least 21-28 days for maximum tenderness and flavor depth. Use a rosemary sprig dipped in olive oil as a brush to lightly baste the meat only during the final minutes of cooking.
🍽️ Serving Suggestions
Pair with a full-bodied Tuscan red wine, specifically a Chianti Classico Riserva or a Brunello di Montalcino. Serve with 'Fagioli all'uccelletto' (cannellini beans simmered with tomato and sage). A simple side of sautéed spinach or tuscan kale with lemon and garlic balances the richness of the beef. Offer crusty sourdough bread to soak up the flavorful juices and olive oil left on the plate. Finish the meal with a small glass of Vin Santo and cantucci biscuits for a truly Florentine finale.