Bistecca alla Fiorentina Recipe: How to Make Florentine Steak
Written by MasterClass
Last updated: Jun 5, 2023 • 2 min read
This traditional Tuscan strip steak recipe utilizes just a handful of pantry staples to create a dish that any steak-lover is sure to love. Serve this simple dish with a glass of Italian red wine (like Chianti) to be instantly transported to the rolling hills of Tuscany.
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What Is Bistecca alla Fiorentina?
A Florentine classic, Bistecca alla Fiorentina is a traditional Italian preparation of steak popular in Tuscan cuisine. Originating in Florence, Italy, this simple grilled dish consists of a large, thick-cut t-bone steak cooked over a hot charcoal grill to create a crispy browned outer crust and rare, slightly bloody inside.
The legend surrounding this his type of beef steak (“bistecca” in Italian) says that it was first served to commemorate Festa di San Lorenzo (the Feast of Saint Lawrence) in Florence during the time of the Medici, a wealthy noble family prominent in the area from the fifteenth to eighteenth centuries. Large crowds gathered in the piazzas to be served veal that was roasted in communal bonfires.
Also known simply as Florentine steak, this minimalist dish calls for just five ingredients: olive oil, rosemary, salt, pepper, and sirloin ideally sourced from the Chianina breed of cattle, which are local to Tuscany and prized for their tender meat and superb flavor.
3 Tips for Bistecca alla Fiorentina
Florentine steak is a flavorful dish that uses a short list of ingredients. With that in mind, the devil is in the details with this very simple recipe. Follow these tips to ensure that your Florentine-style steak turns out as best it can.
- 1. Opt for high-quality ingredients. It doesn’t get more simple than this five-ingredient dish, which means that the flavor of each ingredient shines through. Use a fresh, high-quality cut of meat and high-quality extra virgin olive oil to make the most of this pared-down recipe.
- 2. Use a grill pan, if a grill isn’t available. While this dish is traditionally prepared over an open flame, in a pinch it can be replicated on a stovetop using a ripping hot grill pan or cast iron pan over high heat.
- 3. Keep the steak rare. To uphold the Florentine tradition, Bistecca alla Fiorentina should be served between rare and medium-rare (with an internal temperature between 120 and 140 degrees Fahrenheit). Those squeamish of overly red meat may want to opt for a different preparation.
Bistecca alla Fiorentina Recipe
makes
prep time
15 mintotal time
35 mincook time
20 minIngredients
- 1
Preheat an outdoor charcoal grill over high heat.
- 2
Dip the bunch of fresh rosemary into the olive oil and use the herbs to brush oil over the entire surface of the steak.
- 3
Season both sides of the steak liberally with salt and pepper.
- 4
Transfer the steak to the grill and cook until a deep brown crust has formed, about 5–7 minutes.
- 5
Flip the steak and cook the other side until browned, about 5–7 minutes. If you have a food thermometer, test the internal temperature of the meat. A medium-rare steak will have an internal temperature of 130–135 degrees Fahrenheit.
- 6
Remove the meat from the grill and allow the steak to rest for 10 minutes before carving.
- 7
Slice the steak into strips and sprinkle with additional salt, pepper, and sprigs of fresh rosemary before serving.
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