Bistecca alla Fiorentina: Most Delicious Steak Recipe!

Also known as Florentine steak, Bistecca alla Fiorentina is a renowned culinary dish originating from the city of Florence, Italy. It is a succulent and flavorful grilled steak that has become an iconic symbol of Tuscan cuisine.

The Cultural Significance of Bistecca alla Fiorentina

The origins of Bistecca alla Fiorentina can be traced back to the traditional cattle farming practices in Tuscany, which have been prevalent for centuries. In the region, particularly in the Chianti area, cattle were raised for their strength and working abilities rather than solely for meat production. The Chianina breed, known for its large size and robustness, was particularly favored.

Historically, when a Chianina cow reached the end of its working life or was slaughtered for other reasons, the meat would be divided among the owners or farmers. They would typically gather together to share the meat and celebrate the occasion with a communal feast. The thick-cut steak, known today as Bistecca alla Fiorentina, was the centerpiece of these gatherings.

A Symbol of Tuscan Culinary Heritage

The traditional preparation of Bistecca alla Fiorentina involves using a specific cut of beef from the loin, usually a T-bone or porterhouse steak. The steak is cut thick, typically around 4-5 cm (1.5 to 2 inches), and left bone-in, which adds to its distinctive flavor. The meat is seasoned with simple ingredients like salt, pepper, and olive oil, allowing the natural flavors of the high-quality beef to shine.

The cooking method for Bistecca alla Fiorentina is as crucial as the quality of the meat itself. Traditionally, the steak is cooked over a wood fire grill or hot charcoal, which imparts a smoky flavor and sears the outside while keeping the inside tender and juicy. The cooking time is relatively short to preserve the meat’s natural juices, resulting in a rare to medium-rare finish.

Once cooked, the Bistecca alla Fiorentina is typically served on a wooden cutting board, still sizzling and accompanied by simple garnishes like lemon wedges and perhaps a drizzle of olive oil. It is often shared between several diners due to its large size and is meant to be enjoyed with friends and family in a convivial setting.

Over time, Bistecca alla Fiorentina gained popularity beyond Tuscany and became a beloved dish throughout Italy and internationally. It has become synonymous with the rich culinary heritage of Florence and is considered a symbol of Tuscan gastronomy, representing the region’s dedication to simplicity, quality ingredients, and rustic flavors.

How to make Bistecca alla Fiorentina

6 servings

Total Time: 1 hour 25 minutes

Italian Cuisine

Ingredients

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) prime tenderloin steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Do like this

Press the chopped rosemary onto both sides of the steak and let it rest, at room temperature) for one hour.
Use this time to start your outdoor grill and to prepare for cooking over high heat.

Brush or rub the olive oil onto the steak and season it to taste with sea salt and pepper.
Depending on the thickness of the steak, cook the steak between 5 to 10 minutes until it has a dark, golden brown crust form (NOT burnt). Do this for both sides of the steak.
Trim unwanted fat, slice the steak into 6 equal pieces (always at an angle to the grain), and fan out on one side. Now, slice the rectangular steak into smaller slices.
Place the steak onto a serving platter. Garnish with lemon wedges and a light sprinkle of additional sea salt.

Chef's Secrets

Not everyone likes the traditional serving of rare or medium-rare Bistecca Fiorentina. For those well-done palettes, place the steak on a cooler part of the grill and cook to the desired doneness.

What cut is steak tenderloin?

This is a frequently asked question which is best explained as a long, narrow, and lean muscle located within the loin of the cow. It is the most tender cut of beef you will get. Tenderloin is often mistaken as Filet Mignon, but it is not the same. On the contrary, tenderloin is a source of Filet Mignon. It is also a component of T-Bone and Porterhouse Steaks.