Bistecca All Fiorentina
Bistecca alla Fiorentina is the pinnacle of Tuscan steak—a bold, rustic dish that celebrates simplicity and high-quality ingredients. This iconic recipe centers around a massive T-bone steak, traditionally sourced from Chianina beef, cooked over a blazing wood or charcoal grill to develop a smoky, caramelized crust. Seasoned minimally with coarse sea salt, freshly cracked black pepper, and a drizzle of extra virgin olive oil, the steak allows its natural flavor to shine while staying true to its roots. Served rare, as tradition dictates, it’s paired with fresh lemon wedges and optionally garnished with rosemary for a pop of aromatic freshness. Perfect for gatherings or an indulgent dinner, this recipe demands attention with its mouthwatering presentation and authentic Italian flavor. Keywords: Bistecca alla Fiorentina recipe, Tuscan steak, T-bone steak on the grill, authentic Italian cuisine, traditional Tuscan dish.
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Recipe Information
Ingredients
- 1.5 kg T-bone steak (preferably Chianina beef or a high-quality cut)
- 2 tbsp Extra virgin olive oil
- 1 tbsp Coarse sea salt
- 1 tsp Freshly cracked black pepper
- 2 pieces Lemon wedges (for serving)
- 1 sprig Fresh rosemary (optional, for garnish)
Instructions
Remove the steak from the refrigerator at least 1 hour before cooking to allow it to reach room temperature. This ensures even cooking.
Preheat a grill to high heat. If possible, use a wood or charcoal grill for authentic flavor.
Lightly oil the steak on both sides with the extra virgin olive oil. Avoid heavy seasoning at this stage.
Place the steak on the hot grill. Cook the first side for 5-6 minutes, without moving it, to develop a rich crust.
Flip the steak using tongs and cook the other side for another 5-6 minutes. Avoid pressing down on the steak as this will release the juices.
Stand the steak up on the grill, holding it by the bone, to cook the edges and render any fat for 2-3 minutes.
Check for doneness using an instant-read thermometer: 50°C (122°F) for rare, 55°C (131°F) for medium rare. Bistecca alla Fiorentina is traditionally served rare.
Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes, uncovered. Resting allows the juices to redistribute within the meat.
Season the steak generously with coarse sea salt and freshly cracked black pepper. Slice it against the grain into thick strips for serving.
Serve the steak on a platter, drizzled with any juices from the cutting board, accompanied by lemon wedges and optionally garnished with fresh rosemary.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
