Bistecca alla Fiorentina (Florentine-style steak) is an impressive porterhouse steak popular in Tuscany, Italy. This Florentine steak is a great excuse to fire up the grill, or you can keep it simple and cook it on your stovetop. It's made with a simple seasoning of salt & pepper that makes the beef's rich flavor truly shine!
You can pair this steak with your favorite steakhouse side dishes. Don't forget to check out my collection of steak sauce recipes, too!
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Bistecca alla Fiorentina, also known as Florentine steak, is a famous Tuscan recipe 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; 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 Tuscan culture and history.
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
Choosing a thick, high-quality steak with plenty of marbling is the most important part of this recipe. The other ingredients are just supporting actors, and the steak is the star!
- Bistec a la Fiorentina - A 3 to 4-pound Black Angus porterhouse steak that is at least 2-3 inches thick.
- Olive Oil - 1-2 tablespoons of extra virgin olive oil (EVOO).
- Salt - 3 teaspoons of Kosher salt
- Pepper - 2 teaspoons of freshly ground black pepper (coarse grind).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Bistecca alla Fiorentine
You need to flip the steak every 5 minutes, but other than that, this recipe is easy.
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.
- Season and sit. Brush your 3 to 4-pound bistec a la Fiorentina steak with 1-2 tablespoons of olive oil and season on all sides with 3 teaspoons of Kosher salt and 2 teaspoons of freshly ground black pepper. Let the steak sit on the counter for 1 hour to come to room temperature.
- Heat. Heat your grill to 450℉ (230℃), or heat a grill pan over medium-high heat.
- Cook. Add your steak to the hot grill or pan and let it cook undisturbed for 5 minutes. Then flip and continue to cook for 5 minutes. 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).
- Rest. Once your steak is cooked to your liking, remove it from the heat 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.
💭 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.
- Doneness Temperatures:
- 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)
- Note: For well-done steaks, temperatures exceed 155°F (68°C). Remove steaks from heat about 5°F below your target temperature to account for carryover cooking during rest.
- 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℃) to reach the desired doneness. Ensure your skillet is oven-safe before using this method.
- Leftovers: If you have a lot of leftovers, see my leftover steak recipes here.
🥡 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.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Bistecca alla Fiorentina is beef. It's a huge (2 ½ - 4 pounds) porterhouse steak consisting of a filet mignon on one side of the bone and a strip on the other.
Traditionally, Bistecca alla Fiorentina is served sliced on a wooden board or platter alongside roasted or grilled potatoes and vegetables. It's common to see this dish served family-style, where the steak is shared amongst everyone at the table.
The traditional seasoning is nothing more than olive oil, salt, and pepper. Keeping the seasoning simple means you can appreciate the flavor of the steak!
🥩 More Great Steak Recipes
- Pan-Seared Top Sirloin Steak - Enjoy an easy and flavorful steak dinner with this pan-seared top sirloin steak.
- Baked Chuck Steak - This baked chuck has incredible flavor and a wonderfully tender and juicy texture!
- Steak au Poivre - In less than half an hour, you can have a sophisticated and impressive beef dinner on the table with this Steak au Poivre recipe!
- Sous Vide Ribeye Steak - A succulent and perfectly cooked ribeye steak that will melt in your mouth with every bite!
- Steak Diane - A decadent steak smothered in a creamy mushroom sauce.
- Baked New York Strip Steak - This New York strip steak is perfectly seasoned and baked to tender perfection!
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📖 Recipe Card
Bistecca alla Fiorentina (Florentine-style Steak)
Ingredients
- 3-4 lb bistec a la fiorentina (black angus 2-3 inch thick porterhouse steak)
- 1-2 tablespoon olive oil (extra virgin)
- 3 teaspoon Kosher salt
- 2 teaspoon ground black pepper (coarse grind)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Brush your 3-4 lb bistec a la fiorentina steak with 1-2 tablespoon olive oil and season with 3 teaspoon Kosher salt and 2 teaspoon ground black pepper. Let the steak sit on the counter for 1 hour to come to room temperature.
- Heat your grill to 450℉ (230℃), or heat a grill pan over medium-high heat.
- Add your steak to the hot grill or pan and let cook undisturbed for 5 minutes. Then flip and continue to cook for 5 minutes. 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).
- Once your steak is cooked to your liking, remove it from the heat and tent a piece of foil loosely over the top. Set aside and allow the steak to rest for 5-10 minutes.
- Cut the filet mignon and strip away from the bone. Then, slice against the grain and serve with extra salt and freshly ground black pepper if desired.
Notes
- Salt and pepper are traditional seasonings for this style of steak. However, if you prefer steak seasoning, feel free to use it!
- A steak cooked to medium-rare doneness should register between 130°F-135°F (54°C-57°C), while a medium steak falls within the range of 135°F-145°F (57°C-63°C). For a medium-well steak, the temperature should be between 145°F-155°F (63°C-68°C). Steaks cooked beyond this point are considered well-done. I recommend taking the steaks off the heat when they are about 5°F below your desired temperature, as they will continue to cook while resting.
- If you are cooking your steak on the stovetop, you can finish it in the oven if desired. Just preheat your oven to 450-500℉ (230-260℃) and place the steak in the oven until it reaches your desired internal temperature (make sure your skillet is oven-safe)!
- To store: Once your steak has cooled completely, it can be refrigerated in an airtight storage container for up to 4 days.
- To freeze: 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.
- To reheat: Reheat your steak in the oven at a low temperature for the best results. I find about 20 minutes in the oven at 250°F (120°C) is pretty close to perfect, but this can vary depending on how much steak you are reheating and whether or not it has been sliced already.
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