Bistecca Alla Fiorentina
Experience the essence of Tuscany with Bistecca Alla Fiorentina, a show-stopping Italian T-bone steak that’s thick-cut, perfectly seared, and bursting with flavor. This iconic dish highlights the simplicity of Italian cuisine, using just a handful of high-quality ingredients: a hefty T-bone steak, extra virgin olive oil, coarse sea salt, and freshly cracked black pepper. Grilled to perfection and finished with a drizzle of olive oil, a squeeze of fresh lemon, and optional rosemary for a fragrant twist, this steak delivers a bold charred crust and a tender, juicy interior. Perfect for a special occasion or an indulgent dinner for two, serve this steak with rustic Tuscan sides and a robust red wine for a dining experience that captures the heart of Florence.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 to 2 pounds) T-bone steak (at least 2 inches thick)
- 2 tablespoons Extra virgin olive oil
- 2 teaspoons Coarse sea salt
- 1 teaspoon Freshly ground black pepper
- 1 piece (for serving) Lemon
- 2 sprigs Fresh rosemary (optional)
Instructions
Remove the T-bone steak from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking.
Preheat a grill or cast-iron skillet over high heat until very hot. If using a grill, ensure the grates are clean and lightly oiled.
Pat the steak dry with paper towels to remove excess moisture. This will help achieve a beautiful sear.
Rub both sides of the steak with 1 tablespoon of olive oil, then generously season both sides with coarse sea salt. Optionally, rub with fresh rosemary for added aroma.
Place the steak on the hot grill or skillet. Cook for about 5-7 minutes on the first side without moving to develop a good char.
Flip the steak and cook for another 5-7 minutes on the other side. For medium-rare, the internal temperature should read 125°F (52°C) on a meat thermometer. Cook slightly longer for a more cooked center.
Once cooked to your desired doneness, remove the steak from the heat and let it rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute throughout the meat.
Before serving, drizzle the steak with the remaining olive oil and freshly ground black pepper. Slice the steak into strips, cutting across the grain for maximum tenderness.
Serve with lemon wedges on the side for a bright, zesty finish. Enjoy with a glass of bold red wine for a true Tuscan experience!
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1164 mg | 25% | |
*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.
