Florentine steak: Bistecca alla Fiorentina

Florentine steak, or Bistecca alla Fiorentina, is an iconic dish hailing from Tuscany, specifically Florence. Known for its large, bone-in cuts, it’s often made with the Chianina breed of cattle, which are raised in the Valdichiana region of Tuscany. These cows are famous for producing rich, flavorful meat, making this steak a true representation of Tuscan cuisine. The dish is best enjoyed grilled to perfection, often served rare, and paired with a simple yet robust Italian side like boiled cannellini beans or a fresh salad. Let me show you how I make this amazing dish from my own personal experience, using high-quality beef and simple seasonings to highlight the natural flavors.

Notes on What to Expect:

This recipe yields a hearty, tender steak with a juicy interior and a beautifully charred crust. The flavors are simple yet incredibly rich, as the high-quality beef takes center stage.

Ingredients:

• 4 thick porterhouse or T-bone steaks (around 1 kg each, cut about 4 cm thick)
• Sea salt (like Fleur de Sel)
• Freshly cracked black pepper
• Olive oil or butter (optional for serving)
• Lemon wedges (for serving)
• Optional: a simple side of boiled cannellini beans or a green salad
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Equipment Needed:

• Grill with searing hot coals
• A sharp kitchen knife for slicing
• Tongs for flipping the steak
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Prep Time: 30 minutes

Difficulty: Easy to moderate (depends on your grill control)

Method:

1. Prepare the Grill: Start by ensuring your grill has very hot coals. You should not be able to hold your hand above them for more than 4 seconds. The grill should be about 10 cm above the coals, so make sure it is preheated well.
2. Prepare the Steak: Allow the steaks to come to room temperature by leaving them out for about 30 minutes. This step helps them cook more evenly and faster.
3. Grill the Steak: Place the steak on the grill. Let it sear for a few minutes, flipping it only once the meat lifts easily off the grill. Salt liberally after the first flip, but only on the side that has been seared to lock in the moisture. Flip the steak again and continue cooking for about 5 minutes on each side until the steak is rare. Keep the heat steady by fanning the coals if necessary.
4. Check for Doneness: A simple method to check for doneness is to press the steak with your finger, if it feels soft and squishy, it’s rare. You don’t want to cook it beyond that, as Florentine steak is traditionally served rare.
5. Rest the Steak: Once cooked, let the steak rest for a few minutes before slicing. This helps the juices redistribute.
6. Serve: Slice the steak against the grain and serve with a pat of butter or a drizzle of olive oil, alongside a wedge of lemon. You can also pair it with boiled cannellini beans or a simple salad.

Tips and Variations:

• For a different flavor: You can marinate the steak in olive oil, garlic, and rosemary for a few hours before grilling.
• For a smoky touch: If you’re using a gas grill, add a smoking chip pouch for an authentic smoky flavor.
• For a healthier option: Skip the butter and opt for a drizzle of extra virgin olive oil for serving.

Substitutions for Dietary Needs:

• For a leaner option: Choose a lean cut like sirloin or flank steak if you prefer less fat.
• For gluten-free diets: This recipe is naturally gluten-free, just ensure your side dishes and condiments follow the same rules.
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Nutritional Information (Per Serving):

• Calories: 754 kcal
• Protein: 70 g
• Fat: 50 g
• Saturated Fat: 20 g
• Cholesterol: 190 mg
• Sodium: 183 mg
• Potassium: 1050 mg
• Iron: 6.8 mg

I hope this guide has made preparing Bistecca alla Fiorentina seem a little less daunting. Have you tried it before, or is this your first time? Please, be honest, and let me know in the comments below, I’d love to hear feedback from a real person like you, so please leave your honest comment!Enjoy your Florentine feast!