Bistecca alla Fiorentina
Tuscany's sacred dish — the Florentine T-bone steak, from Chianina cattle, cut at least 3cm thick (minimum 600g), cooked over hardwood or charcoal at extremely high temperature, seared rapidly on each side and the bone then stood upright to cook the meat on the bone side. Served blood-rare, seasoned only with salt, pepper and Tuscan extra-virgin olive oil.
- Total
- 33 min
- Serves
- 2
- Level
- Medium
Prep 15 min · Cook 18 min
Ingredients
Method
Bring steak to room temperature 1 hour minimum. Heat charcoal or cast-iron grill to maximum temperature — it must be white-hot.
About 4 min
Season with salt and pepper just before grilling. Place steak on the grill; cook without moving 4–5 minutes per side until deeply charred crust forms and the interior reads 50°C (blood rare is the correct temperature for Fiorentina — medium is considered wrong in Tuscany).
About 9 min
Stand the steak upright on the bone for 5 minutes to heat through the bone area.
About 9 min
Rest on a cutting board 5 minutes.
About 9 min
Slice the meat from the bone and serve. Drizzle with Tuscan olive oil, season with more salt. A Fiorentina is served rare — requesting it well done is considered an offence in Florence.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 72 g
- Carbs
- 0 g
- Fat
- 44 g
- Fibre
- 0 g
- Sugar
- 0 g
- Sodium
- 480 mg
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Recipe by Boon Tools.