Bistecca alla Fiorentine (Florentine-style Steak) is an impressive porterhouse steak that is extremely 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 lets the rich flavor of the beef truly shine!
Best Tuscan Porterhouse Recipe
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 itself is rich and buttery, and when cooked properly, it practically melts in your mouth!
🌎 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 served as 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!
🥘 Bistecca alla Fiorentin Ingredients
Choosing a thick, high-quality steak with plenty of marbling is the most important part of this whole recipe. The other ingredients are just supporting actors, and it's the steak that's 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 (use a 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 incredibly simple! To get started, you will need your grill or a grill pan, measuring utensils, kitchen tongs, and a sharp knife and cutting board.
A 3-pound porterhouse will get you about 3-4 servings, whereas a 4-pound steak will be closer to 4-6. Either way, it's a lot of meat!
- 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.
You can pair this Florentine-style steak with your favorite steakhouse side dishes. Don't forget to check out my collection of steak sauce recipes, too! Enjoy!
💭 Angela's Tips & Recipe 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 cook 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)!
🥡 Storing & Reheating
Once your steak has cooled completely, it can be refrigerated in an airtight storage container for up to 4 days.
Freezing Bistecca alla Fiorentine
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 Bistecca alla Fiorentine
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.
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❓ FAQ
Bistecca alla Fiorentina is beef. More specifically, 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 side.
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 really appreciate the flavor of the steak!
🥩 More Great Steak Recipes
- Pan-Seared Top Sirloin Steak - Enjoy an easy and flavorful steak dinner with this perfectly pan-seared top sirloin steak.
- Baked Chuck Steak - This baked chuck is full of incredible flavor and has 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
Bistecca alla Fiorentine (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)
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.3-4 lb bistec a la fiorentina , 1-2 tablespoon olive oil, 3 teaspoon Kosher salt, 2 teaspoon ground black pepper
- 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.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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