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Bistecca alla Fiorentina

Serves 4 to 6 Entree meat

Bistecca alla Fiorentina

Bistecca alla Fiorentina is a Tuscan classic, embodying the straightforward elegance of the region's cuisine. Traditionally prepared with a thick T-bone steak, this dish is often enjoyed during leisurely weekend lunches, where the focus is on the quality of the ingredients and the simplicity of the preparation. It captures the essence of Tuscan dining, where the star is always the natural flavor of the meat, enhanced with just a touch of seasoning.

When served, Bistecca alla Fiorentina should be a celebration of textures and taste. The exterior should be perfectly seared, offering a satisfying crust, while the inside remains tender and juicy. Generously drizzled with robust olive oil and sprinkled with coarse sea salt, each bite is a harmonious blend of savory richness, punctuated by the subtle heat of freshly cracked black pepper. This is a dish best shared, inviting all to savor its unadulterated, rustic charm.

Ingredients

  • 1.2 kgT-bone steak — room temperature
  • 4 tbspextra virgin olive oil
  • 2 tbspcoarse sea salt
  • 1 tspblack pepper — coarsely cracked

Method

  1. Take the 1.2 kg T-bone steak out of the refrigerator and allow it to come to room temperature. This can take about an hour, ensuring even cooking throughout the steak. Generously season both sides of the steak with 2 tbsp of coarse sea salt and 1 tsp of freshly cracked black pepper, pressing the seasoning into the meat to enhance the flavor.
  2. Preheat your grill or a cast-iron grate over very high heat. You want the surface to be extremely hot to achieve a proper sear. Once the grill or grate is smoking slightly, place the steak on it, listening for a loud sizzle, which indicates the formation of a crust.
  3. Sear the steak for about 5-7 minutes on the first side without moving it, until a deep, charred crust forms. Flip the steak using tongs and sear the other side for an additional 5-7 minutes. The crust should be a dark brown with slight charring, which locks in the juices.
  4. Check the doneness by pressing the center of the steak with your finger. For rare, it should feel soft and yielding, while medium-rare will have a slight resistance. Avoid cooking beyond medium-rare to maintain the traditional texture and flavor of Bistecca alla Fiorentina.
  5. Remove the steak from the heat and let it rest on a cutting board for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak when carved.
  6. Slice the steak against the bone into thick pieces, about 1-2 cm each, to maintain tenderness. Drizzle 4 tbsp of extra virgin olive oil over the slices, enhancing the richness and adding a fruity note.
  7. Serve the steak immediately, optionally accompanied by lemon wedges for a fresh contrast and Tuscan beans for a traditional side. Enjoy the simplicity and bold flavors that define this classic Tuscan dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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