Bistecca alla Fiorentina
A massive thick-cut T-bone from Chianina beef, grilled simply over wood with olive oil, salt and rosemary. Iconic in Tuscany, prized for its exceptional marbling.
8 ingredients
7 steps
Ingredients
- 11 Bistecca alla Fiorentina (T-bone or porterhouse steak), at least 1kg / 2.2lbs, 5–6cm thick
- 2Extra virgin olive oil (Tuscan preferred), for drizzling
- 3Coarse sea salt (e.g., Maldon) to taste
- 4Freshly ground black pepper to taste
- 52–3 sprigs fresh rosemary
- 62 garlic cloves, lightly crushed
- 7Lemon wedges to serve
- 8Fresh rocket (arugula) salad to serve (optional)
Instructions
- 1Remove steak from fridge 1–2 hours before cooking to bring to room temperature. Pat completely dry with kitchen paper.
- 2Prepare a very hot charcoal grill (or cast-iron griddle pan). The heat must be intense — this is non-negotiable for an authentic Bistecca.
- 3Season the steak generously with coarse salt and pepper just before grilling.
- 4Grill over very high heat for 5–7 minutes per side for rare to medium-rare (internal temp 50–55°C / 120–130°F). Do not move it while cooking — let it sear and form a dark crust.
- 5Rest the steak on a wooden board for 5–10 minutes, loosely tented with foil.
- 6Drizzle with extra virgin olive oil, scatter rosemary sprigs, and serve immediately with lemon wedges and a simple rocket salad.
- 7Note: Bistecca alla Fiorentina is traditionally served rare (al sangue). Ordering it well-done is considered sacrilege in Florence.