There’s steak, and then there’s Bistecca alla Fiorentina. This Tuscan legend isn’t just a meal - it’s a cultural institution, a point of regional pride, and quite possibly the most perfect expression of beef on a plate. Thick-cut, bone-in, minimally seasoned, and cooked over blazing heat, this is steak in its purest, most magnificent form.
The Florentine Steak Tradition
Bistecca alla Fiorentina dates back centuries, with roots in the San Lorenzo market of Florence where butchers would grill steaks over wood fires during the Feast of San Lorenzo. The dish became so iconic that Tuscans have fiercely protected its authenticity - a true Fiorentina follows strict rules that have been passed down through generations.
What Makes It Authentic:
A true Bistecca alla Fiorentina must be:
- Cut from Chianina cattle - a prized Tuscan breed (though other quality breeds are now accepted)
- A T-bone or Porterhouse cut - with both the tenderloin and strip portions
- At least 5cm (2 inches) thick - often thicker
- Aged for at least 2 weeks - dry-aged is traditional
- Cooked rare to medium-rare - ordering it well-done is considered sacrilege in Florence
Ingredients (Serves 2-3):
The Essentials:
- 1 T-bone or Porterhouse steak - 1-1.5 kg (2.2-3.3 lb), at least 5cm thick
- Coarse sea salt - Maldon or flaky finishing salt
- Freshly ground black pepper
- Extra virgin olive oil - high-quality Tuscan if possible
- Lemon wedges - optional, for serving
That’s It.
No marinades. No rubs. No compound butters. The Florentines believe that quality beef needs nothing but fire and salt. To add more would be to insult the meat.
Instructions:
1. Select Your Steak
The steak is everything. Look for:
- Thickness: Minimum 5cm (2 inches) - thicker is better
- Marbling: Good intramuscular fat for flavor
- Aging: At least 14 days dry-aged
- Color: Deep red with a dry surface
Bring the steak to room temperature for at least 2 hours before cooking. This is non-negotiable for a steak this thick.
2. Prepare the Fire
Traditional method: Hardwood charcoal or wood fire (oak is traditional in Tuscany). Let it burn until you have extremely hot, glowing coals with no flames.
Modern method: Preheat your grill to its maximum temperature - you want 300-350°C (570-660°F). A cast iron grill pan can work, but the results won’t be quite the same.
The fire should be so hot you can only hold your hand 5cm above the grate for 1-2 seconds.
3. Season Minimally
Just before grilling - not earlier - season the steak:
- No salt yet (it draws out moisture)
- No oil (it will flame up)
- Just the raw steak and the fire
4. The Grilling Ritual
First side: Place the steak on the hottest part of the grill. Cook without moving for 5-7 minutes until a deep crust forms.
Second side: Flip once (and only once). Cook for another 5-7 minutes.
Stand it up: Here’s the Florentine secret - stand the steak on its fat edge for 2-3 minutes to render and crisp the fat cap.
Rest on the bone: Turn off heat and let the steak rest, standing on its bone edge, for 5-7 minutes. This allows juices to redistribute.
Total cooking time: 15-20 minutes for a 5cm steak cooked rare to medium-rare.
5. The Final Touch
Only after resting:
- Season generously with coarse sea salt
- Add freshly ground black pepper
- Drizzle with excellent extra virgin olive oil
- Serve with lemon wedges on the side
6. Carving and Serving
Cut the meat from the bone in two pieces (the tenderloin and the strip). Slice against the grain into 2cm strips. Arrange on a warm platter with the bone alongside.
Serve immediately on a wooden cutting board - never a cold plate.
The Temperature Test
Florentines traditionally use the hand test:
- Rare (al sangue): Feels like the flesh below your thumb when hand is relaxed
- Medium-rare (al punto): When you touch thumb to index finger
- Anything more: You’ll be asked to leave Florence
For precision, use an instant-read thermometer:
- Rare: 49-52°C (120-125°F)
- Medium-rare: 54-57°C (130-135°F)
Traditional Accompaniments:
In Tuscany, Bistecca is typically served with:
- Fagioli all’olio - white beans dressed with olive oil
- Roasted potatoes - simple and herbed
- Spinaci saltati - sauteed spinach with garlic
- Panzanella - Tuscan bread salad (in summer)
- Chianti Classico - the only appropriate wine
Tips for Perfection:
Temperature matters: A cold steak will be burnt outside and raw inside. Room temperature is essential.
Dry surface: Pat the steak completely dry before grilling. Moisture prevents proper browning.
Don’t press: Never press down on the steak - you’ll squeeze out precious juices.
Flip once: Multiple flipping prevents proper crust formation.
Rest is sacred: Skipping the rest means juice on the cutting board instead of in your mouth.
Quality olive oil: The finishing oil is a flavor component, not just fat. Use the best you can afford.
The Controversy: Well-Done
Let me be direct: in Florence, ordering a Fiorentina well-done is considered an insult to the animal, the butcher, and centuries of culinary tradition. Many restaurants will simply refuse. If you prefer your steak well-done, this might not be the dish for you - and that’s okay.
The thick cut of Fiorentina means that even at rare, the outer portions will be more cooked while the center remains beautifully pink. It’s the perfect gradient of doneness.
Finding the Right Steak Outside Italy
If you can’t source Chianina beef:
- Dry-aged USDA Prime T-bone or Porterhouse
- Grass-fed, well-marbled beef from a quality butcher
- Ask for at least 5cm thickness - most butchers can custom-cut
- Request dry-aging of 21-28 days if available
A Word on Wine
Bistecca alla Fiorentina demands Chianti Classico or Brunello di Montalcino - both Tuscan wines that have evolved alongside this dish for centuries. The tannins cut through the richness, the acidity complements the char, and the earthy notes echo the simplicity of the preparation.
Final Thoughts
Bistecca alla Fiorentina represents everything beautiful about Italian cuisine: respect for ingredients, simplicity of preparation, and a refusal to compromise on quality. There’s no hiding behind sauces or seasonings - it’s just beef, fire, salt, and olive oil, elevated to art.
When you get it right - that moment when you slice through the charred crust to reveal perfectly pink meat, dressed in nothing but olive oil and salt - you’ll understand why Florentines have been fiercely protective of this dish for centuries.
Some things are perfect the way they are.
Buon appetito!
Florentine wisdom: The best steak needs the least interference. Trust the meat, trust the fire, and for the love of all things Italian, trust that rare is right.