🥩 Bistecca alla fiorentina
Bistecca alla fiorentina is a very thick T-bone steak, cut three to four fingers high, grilled over hot coals until charred outside and rare inside. It is seasoned simply with coarse salt, black pepper, a drizzle of olive oil and rosemary, so the flavour of the beef comes first. It is sliced off the bone and shared at the table, usually for two or more people.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 T-bone steak, about 1.2 kg and 5 cm thick, at room temperature
- 1 tbsp olive oil
- 2 rosemary sprigs
- Coarse sea salt
- Freshly ground black pepper
Method
- Take the steak out of the fridge 1–2 hours before cooking.
- Heat a charcoal grill until the coals are very hot and covered in white ash.
- Grill the steak for 5–6 minutes per side without moving it, then stand it upright on the bone for 3–4 minutes.
- Rest on a board for 5 minutes, then season generously with salt and pepper.
- Slice off the bone, drizzle with olive oil, scatter rosemary leaves and serve.
How to make it lighter
- A shared steak of 1.2 kg on the bone serves three; about 250 g of cooked meat per person is a generous portion.
- Trim the outer fat ribbon after cooking — the meat stays juicy.
- Pair it with a big salad or grilled vegetables instead of fried potatoes.
History
The steak is the pride of Florence and Tuscany, traditionally cut from Chianina cattle raised in the region. The story goes that the name “bistecca” came from English visitors at a Florentine festival calling out for “beef steak”, though this is not documented. Today it is ordered by weight in Tuscan trattorias and steakhouses.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →