This Florentine Steak (Bistecca alla Fiorentina) is a Tuscan classic โ thick, juicy, charred on the outside, and rare in the center. It’s all about quality meat, simplicity, and flame-grilled perfection. ๐ฎ๐น๐ฅฉ๐ฅ
you will need
1 large T-bone or porterhouse steak (about 2โ3 inches thick, preferably Chianina or similar quality beef)
Coarse sea salt
Freshly cracked black pepper
Olive oil (optional, for brushing)
Fresh rosemary or lemon wedges (for serving)
๐ฅฉ Weight: Typically 1โ1.5 kg (2.2โ3.3 lbs) for a true Florentine-style steak
๐ฅ Doneness: Traditionally served very rare to rare
instructions
Bring to room temp:
Remove steak from the fridge 1โ2 hours before cooking. Pat dry.
Preheat grill or cast iron:
Get your grill (preferably charcoal) or cast iron pan extremely hot โ you want a sear, not a steam.
Season simply:
Just before cooking, sprinkle the steak generously with sea salt on both sides. No oil or pepper yet.
Grill:
Sear over high heat for 5โ6 minutes per side.
Then grill upright on the bone side for 5 minutes to cook the interior.
For rare: internal temp should be 48โ50ยฐC (118โ122ยฐF).
Rest & finish:
Let rest for 5โ10 minutes. Slice thickly and serve with a drizzle of olive oil, cracked pepper, rosemary, or lemon wedges.
