Bistecca alla Fiorentina (Florentine-style Steak)

Bistecca alla Fiorentina, also known as Florentine steak, is a famous recipe from Florence, Italy that has gained immense popularity among steak lovers worldwide.

It focuses solely on the quality and flavor of the meat and doesn't include much in the way of herbs or seasonings. That's not to say it isn't still ultra-flavorful. The meat is rich and buttery, and when cooked properly, it melts in your mouth.

Also, see my grilled porterhouse for another variation.

🌎 Origin

Bistecca alla Fiorentina is more than just a dish- it's an integral part of Italian culture and history. You'll find this steak featured on many menus in Florence, Italy, where it is grilled over hot coals after being seasoned with local spices.

The cut of beef, typically from a young steer (vitellone) or heifer (scottona) of the ancient Tuscan breed of huge white cattle (or oxen), Chianina, is already prized for tender, tasty meat. When served rare, as is traditional in Italy, the meat is melt in your mouth bliss.

It's believed that the origins date back to the Middle Ages when it was a celebratory meal during festivals and important occasions.

Today, Bistecca alla Fiorentina is a staple on the menus of many restaurants in Tuscany and is enjoyed all over the world.

🥘 Ingredients

• Bistec a la Fiorentina - Choosing a thick-cut, high-quality porterhouse steak or t-bone steak (my portion here was cut from the Black Angus breed of cattle) with plenty of marbling is the most important part of this recipe.
• Olive Oil - Use extra virgin olive oil (EVOO) or your preferred cooking oil with a high smoke point to season and sear the steak. Beef tallow is an excellent option with this style of steak.
• Salt & Pepper - To taste. For a true Tuscan experience, freshly ground coarse black pepper is a must.
• Fresh Herbs (optional) - If you have fresh rosemary, thyme, or fresh sage on hand they can be added next to your steak in the pan for aromatics that will enhance your steak flavor.

🔪 How To Make Bistecca alla Fiorentine

You will need your grill or a grill pan, measuring utensils, kitchen tongs, and a sharp knife and cutting board to get started.

A 3-pound porterhouse will get you about 3-4 servings, whereas a 4-pound steak will be closer to 4-6.

Step 1: Season and sit. Brush your 3 to 4-pound (1360.78 grams) bistec a la Fiorentina t-bone steak with 1-2 tablespoons of olive oil (photos 1 & 2) and season on all sides with 3 teaspoons of salt and 2 teaspoons of freshly ground black pepper (photo 3). Let the steak sit on the counter for 1 hour to come to room temperature.

Step 2: Heat. Heat your grill to 450℉ (230℃), or heat a grill pan over medium-high heat.

Step 3: Grill. Add your steak to the hot grill or pan and let it cook undisturbed for 5 minutes (photo 4). Then flip and continue to cook for 5 minutes (photo 5). Continue to cook and flip your steak every 5 minutes until it reaches your desired level of doneness (I usually flip 4 times for medium-rare).

Step 4: Rest. Once your steak is cooked to your liking, remove it from the heat (photo 6) and tent a piece of foil loosely over the top. Let rest for 5 minutes.

Slice and serve. Cut the filet mignon and strip it away from the bone. Then, slice against the grain and serve with extra salt and freshly ground black pepper if desired.

📈 Table 1: Steak Doneness Temps Chart

Doneness	Temperature (°F)	Temperature (°C)
Medium-Rare	130°F - 135°F	54°C - 57°C
Medium	135°F - 145°F	57°C - 63°C
Medium-Well	145°F - 155°F	63°C - 68°C
Well-Done	155°F+	68°C+

💭 Angela's Pro Tips & Recipe Notes

• Seasoning Choices. While salt and pepper are classic seasonings for this steak, don't hesitate to use your favorite steak seasoning for added flavor.
• Stovetop to Oven Cooking. For an alternative cooking method, sear your steak on the stovetop, then finish it in a preheated oven at 450-500℉ (230-260℃/Gas Mark 8) to reach the desired doneness. Ensure your skillet is oven-safe before using this method.
• Alternative cooking note. Some chefs and cooks advise to sear both sides of the steaks then cook standing upright on the bone (especially great when cooked over coals).
• Leftovers. If you have a lot of leftovers, check out my leftover steak recipes.

🥡 Storing & Reheating

Once your steak has cooled completely, it can be refrigerated in an airtight storage container for up to 4 days.

Wrap the cooled steak in plastic wrap or foil and place it in a heavy-duty freezer bag. Thaw it in the fridge overnight before reheating, and enjoy it within 3 months.

Reheating

Reheat your steak in the oven at a low temperature for the best results. About 20 minutes in the oven at 250°F (120°C) is pretty close to perfect. However, this can vary depending on how much steak you are reheating and whether or not it has been sliced already.

See my post on How To Reheat Steak for more detailed info. This cut of steak is so sensational that you will definitely want to reheat it to the best it can be as a leftover serving!

📖 Recipe Card