Bistecca alla Fiorentina

A towering T-bone steak from Chianina cattle, charred over blazing hot coals, left pink and juicy inside, seasoned only with salt, pepper, and the best olive oil. The pride of Tuscany.

RECIPE

Bistecca alla Fiorentina

A towering T-bone steak from Chianina cattle, charred over blazing hot coals, left pink and juicy inside, seasoned only with salt, pepper, and the best olive oil. The pride of Tuscany.

Prep60 mins

Cook10 mins

Total70 mins

Servings4

Dinner

Italian

Toscana

Ingredients

• 1 T-bone steak, at least 4cm thick (about 1.2kg)
• Flaky sea salt
• Freshly cracked black pepper
• Extra virgin olive oil (Tuscan if possible)
• 1 lemon wedge
• Fresh rosemary sprigs

Preparation

1

Remove steak from refrigerator at least 1 hour before cooking to bring to room temperature.

2

Get your grill or cast iron pan screaming hot — as hot as it will go.

3

Do NOT season the steak before cooking. Place on the grill and cook 5 minutes per side for a 4cm steak. Do not move it. Brush the steak with the rosemary sprig to season.

4

Stand the steak on its fat edge for 1 minute to render.

5

Remove and rest for 5 minutes.

6

Season generously with flaky salt, cracked pepper, and a generous pour of olive oil only after cooking.

7

Serve with a lemon wedge on the side. It must be rare to medium-rare — anything more is considered a crime in Florence.

Servings and Nutrition

Number of Servings in Bistecca alla Fiorentina

4

Nutrition for 1 serving (1/4 steak)

720

Calories (kcal)

62

Protein (g)

2

Carbs (g)

51

Fat (g)

Protein 62.0g

35%

Carbs 2.0g

1%

Fat 51.0g

64%