Florentine Style Steak Bistecca Alla Fiorentina
Transport your taste buds to the heart of Tuscany with Florentine Style Steak, or Bistecca Alla Fiorentina, a traditional Italian masterpiece that’s as simple as it is impressive. This iconic dish features a hearty T-bone steak, generously seasoned with coarse sea salt and cracked black pepper, then seared to perfection over intense heat for a mouthwatering golden crust. Infused with the subtle aroma of fresh rosemary, this steak is all about letting the quality of the ingredients shine. With a luscious drizzle of extra virgin olive oil and a squeeze of fresh lemon to finish, Bistecca Alla Fiorentina is both rustic and elegant, making it perfect for dinner parties or indulgent weeknight meals. Best served family-style, sliced against the grain for tender bites, and paired with robust red wine for an unforgettable culinary experience. Ready in just 20 minutes, this Italian classic is a must-try for steak lovers!
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Recipe Information
Ingredients
- 1 piece (approximately 2.5 lbs) T-bone steak (about 2-3 inches thick)
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Coarse sea salt
- 1 tablespoon Freshly cracked black pepper
- 2 sprigs Fresh rosemary (optional)
- 1 piece Lemon (optional, for serving)
Instructions
Remove the T-bone steak from the refrigerator at least one hour before cooking to bring it to room temperature. This ensures even cooking.
Preheat your grill or cast-iron skillet to high heat. It must be extremely hot to properly sear the steak.
Pat the steak dry with paper towels to remove any excess moisture. Drizzle both sides of the steak with extra virgin olive oil and rub it in evenly.
Generously season both sides of the steak with coarse sea salt and freshly cracked black pepper. Add the rosemary sprigs if desired for an aromatic touch.
Place the steak on the grill or skillet and sear for 5-6 minutes on each side for a perfect medium-rare crust. Do not move the steak during this time to allow a proper sear.
For a more well-done steak, reduce the heat slightly after searing and cook for an additional 2-3 minutes per side. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Once cooked to your desired doneness, remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Slice the steak against the grain in thick strips and drizzle with additional olive oil if desired. Serve with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.5 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1968 mg | 42% | |
*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.
