The Queen of Tuscan cooking: Bistecca alla Fiorentina! This Italian Florentine Steak recipe follows scrupulously the standards set in Tuscany. Read on to learn what makes a steak a Florentine Steak, how to select the right cut of meat and how to cook it to perfection.
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Discover the Italian Florentine Steak in our video recipe, filmed in Italy:
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How to Cook a Florentine Steak: Tips
The Italian Florentine steak can be as thick as two big porterhouse steaks stacked together and weight as much as 6 pounds! This classic T bone steak is famous everywhere in Italy. It originated in Florence (Tuscany) centuries ago, and it has conquered meat grilling lovers not just for its size but mostly for its unique tenderness and taste.
What Makes a Steak a Florentine Steak?
The Florentine Steak’s unique flavor is derived from the Chianina cow breed—the largest and one of the oldest breeds of cattle in the world. The tenderness of this big porterhouse steak is unmatched due to the way the cows are raised and also the long aging time of the meat, typically 4-6 weeks. So here’s the cut of meat you’ll want to look for:
- breed: chianina or angus
- cut: t-bone steak, bone in
- age: butchered at 12-24 months
- weight: at least 4 pounds
- dry-aged: 4-6 weeks
- thickness: about 2 inches
Can’t find chianina steak?
Try angus.
Red, but not bloody.
A Florentine Steak typically won’t pour blood when it is cut after cooking. This is a great indication that the meat is of good quality and has been properly aged.
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Italian Florentine Steak Recipe
Ingredients
- 4 lb t-bone steak or heavier, bone in – check out notes for the characteristics of the steak
- fine salt to taste
- coarse salt to taste
Instructions
- Burn down a hard wood like oak until you have red hot coals.
- Place a large grill about 4 inches above a bed of coals. Warm the grill for a few minutes. Cook the steak in 3 phases:
- Side A – add fine salt, coarse salt and cook for about 4 minutes.fine salt, coarse salt, 4 lb t-bone steak
- Side B- add fine salt, coarse salt and cook for about 4 minutes.
- Vertical (sitting on the bone) – Cook for about 4 minutes.
- Add a drizzle of olive oil, a bit more salt and serve!
Video
Notes
- breed: chianina (or angus)
- age: butchered at 12-24 months
- weight: at least 4 pounds
- aged: 4-6 weeks
- thickness: about 2″ (5 cm)
This is the real deal! Had it in Florence and it was AMAZING.
the video is awesome
Purchasing rilling rack in video?
Where can I purchase the grilling rack in the video?
Hi James- We replied to your question on Youtube 🙂