Bistecca alla Fiorentina (Florentine Steak) by Master Chef Gianluca Deiana Abis

Cuting meat for the grill from costata to Tbone.

Ingredients

• 1 large T-bone or porterhouse steak (about 1.2 - 1.5 kg, at least 2.5 - 3 cm thick)

• Olive oil (for brushing)

• Salt (preferably sea salt or fleur de sel)

• Freshly ground black pepper

• Fresh rosemary sprigs (optional for garnishing)

• Lemon wedges (for serving)

• Garlic cloves (optional, for rubbing)

Instructions

Step 1: Prepare the Steak

1. Let the steak come to room temperature. This is essential for even cooking.

2. If the steak has excess fat, trim it slightly, leaving a thin layer of fat for flavor. You may also choose to score the fat to prevent the steak from curling during cooking.

Step 2: Season the Steak

1. Rub the steak lightly with olive oil.

2. Season generously with sea salt and freshly ground black pepper on both sides. Optionally, you can rub a cut garlic clove on the steak for a light garlic aroma.

Step 3: Grill the Steak

1. Heat a grill or grill pan to high heat. If using a wood-fired grill, this is the traditional method to get that signature smoky flavor.

2. Place the steak on the grill and cook for 5-7 minutes on each side for medium-rare, turning only once. Adjust the cooking time for your preferred doneness:

   • Rare: 4-5 minutes per side

   • Medium: 7-9 minutes per side

   • Well-done: 10+ minutes per side

3. You can use a meat thermometer to check the internal temperature:

   • Rare: 50°C (120°F)

   • Medium-rare: 57°C (135°F)

   • Medium: 63°C (145°F)

   • Well-done: 71°C (160°F)

Step 4: Rest the Meat

1. Once the steak reaches your desired doneness, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Step 5: Serve

1. Slice the steak against the grain, making sure to include both the tenderloin and strip steak parts of the T-bone.

2. Serve the steak with fresh rosemary sprigs and a wedge of lemon. Some people enjoy squeezing lemon juice over the meat to enhance the flavor.

History of Bistecca alla Fiorentina

Bistecca alla Fiorentina is one of the most iconic dishes of Tuscany, specifically Florence (Firenze), where it has been served for centuries. This legendary steak is made from the meat of the Chianina cattle, an ancient breed of cow native to the region. The Chianina breed is known for its size and the quality of its lean, flavorful meat.

The steak is traditionally cut as a thick T-bone, weighing between 1.2 to 1.5 kg, and is usually cooked over a wood-fired grill, enhancing the flavor with a distinct smokiness. The dish is simple, with the focus being on the quality of the meat rather than heavy seasonings or sauces.

In Florence, the Bistecca alla Fiorentina has become a symbol of the Tuscan culinary heritage. It is traditionally cooked rare or medium-rare, as overcooking it would compromise the natural tenderness and flavor of the meat. The classic presentation is to serve the steak as a shared dish, with the meat sliced at the table.

The dish is also closely associated with the Tuscan tradition of the "Fiorentina Feast" – a celebratory gathering where friends and family come together to enjoy a hearty, shared meal. It is often accompanied by a glass of Chianti wine, which pairs perfectly with the rich flavors of the steak.

Historically, the dish has remained relatively unchanged, maintaining its strong connection to the land, its people, and the pride of Florence’s culinary culture. Today, it’s not only a favorite in Tuscany but also recognized and enjoyed worldwide.

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