Bistecca alla Fiorentina, or Florentine-style steak, is a celebrated Tuscan dish renowned for its simplicity and emphasis on high-quality ingredients. Traditionally prepared using a thick-cut porterhouse steak, this recipe highlights the rich flavors of the meat with minimal seasoning. It’s typically grilled over high heat to achieve a beautifully seared crust while maintaining a rare to medium-rare interior. This dish is perfect for a summer dinner party, serving 3-4 people.

Full Recipe:

Ingredients

• 1 porterhouse steak, cut 2-3 inches thick (approximately 3 lbs)

• 1 tablespoon olive oil

• 2 teaspoons coarse salt

• 2 teaspoons coarse ground black pepper

Directions

1. Remove the steak from the refrigerator at least 1 hour before grilling to allow it to come to room temperature.

2. Preheat your grill to high or medium-high heat.

3. Brush the steak on all sides with olive oil and season one side with coarse salt and pepper.

4. Place the steak on the grill, seasoned side down, and cook for 5 minutes. Season the second side, then flip the steak and grill for another 5 minutes.

5. Flip the steak again and grill for an additional 4-5 minutes on the first side. Then, flip once more and continue grilling until the desired doneness is reached:

   • 120°F for rare (cool red center)

   • 130°F for medium-rare (warm red center)

   • 140°F for medium (warm pink center)

6. Once cooked to your preference, remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.

7. After resting, carve the filet and strip portions off the bone, slice against the grain, and arrange on a serving platter.

8. Serve with additional coarse salt and pepper as desired.

Nutritional Facts

Per serving (assuming 4 servings):

• Calories: 835

• Total Fat: 56g

  • Saturated Fat: 23g

• Cholesterol: 251mg

• Sodium: 219mg

• Total Carbohydrates: 0g

  • Dietary Fiber: 0g

  • Sugars: 0g

• Protein: 77g

• Vitamin C: 0mg

• Calcium: 58mg

• Iron: 9mg

• Potassium: 777mg

The Origins of Bistecca alla Fiorentina

Bistecca alla Fiorentina has a long and storied history that is closely tied to the city of Florence, the capital of Tuscany. The dish has its roots in the centuries-old culinary traditions of the region, where meat plays a significant role in local gastronomy. Florence, known for its rich agricultural land and skilled butchers, was the birthplace of this famous steak. The preparation of the dish reflects the region’s simplicity, where the focus is always on using the best ingredients available.

The origins of the Bistecca alla Fiorentina can be traced back to the Medici family, who ruled Florence during the Renaissance. During celebrations and feasts, they would serve large cuts of beef, often grilled over open flames, as a symbol of abundance and power. Over time, this method of preparing steak became a staple in Tuscan households, eventually evolving into the beloved Bistecca alla Fiorentina.

Traditionally, the cut of meat used for this dish is a thick porterhouse steak, sourced from Chianina cattle, a breed native to the Tuscany region. The Chianina breed is renowned for its high-quality meat, which is lean yet tender and flavorful. It is one of the oldest and largest breeds of cattle, and its meat has been prized for centuries. The use of Chianina beef is so important to the authenticity of this dish that the Bistecca alla Fiorentina made with any other breed would not be considered truly Florentine.

The Preparation: A Simple Yet Elegant Technique

What makes Bistecca alla Fiorentina so exceptional is its simplicity. The key to this dish lies not in complicated techniques or exotic ingredients, but in the quality of the steak and the care taken during its preparation. The steak is typically seasoned with just salt and pepper, allowing the natural flavors of the meat to shine.

The preparation begins with selecting the right cut of beef. The ideal steak for this dish is a thick, bone-in porterhouse, weighing around 3 pounds. The thickness is important because it allows for a proper sear on the outside while keeping the inside rare to medium-rare. This technique of cooking, known as “reverse searing,” ensures that the steak retains its juices, keeping it tender and flavorful.

Before cooking, the steak should be brought to room temperature. This step is crucial because it ensures that the meat cooks evenly on the grill. Once the steak is at room temperature, it is brushed with olive oil and seasoned generously with coarse salt and ground black pepper. The seasoning is simple, as the goal is to enhance the natural flavors of the beef without overpowering them.

The steak is then grilled over high heat. The intense heat is key to achieving the signature charred crust while maintaining a rare interior. Traditionally, the steak is grilled over an open flame, adding a smoky flavor that is characteristic of the dish. The grilling process is quick, typically taking only 5-10 minutes per side, depending on the thickness of the steak and the desired level of doneness.

Once the steak is cooked, it should be allowed to rest for a few minutes. This resting period is essential for the juices to redistribute, ensuring that the steak remains juicy and tender. After resting, the steak is sliced off the bone and served, typically with a drizzle of high-quality olive oil and a sprinkle of additional salt and pepper.

The Perfect Pairing: Sides and Accompaniments

Bistecca alla Fiorentina is traditionally served with very simple sides that complement the richness of the meat. In Tuscany, it is often paired with roasted potatoes, a classic side dish that pairs perfectly with the steak’s smoky, charred flavor. Roasted vegetables, such as peppers and zucchini, are also common accompaniments, providing a balance of flavors and textures.

In addition to roasted vegetables, fresh salads are often served alongside Bistecca alla Fiorentina. A simple green salad with arugula, cherry tomatoes, and a light vinaigrette is a popular choice, as it helps to cut through the richness of the steak. The freshness of the salad provides a contrast to the heavy, savory flavors of the meat, making the meal feel more balanced.

Another traditional accompaniment to Bistecca alla Fiorentina is the Tuscan bread, known as “pane toscano.” This rustic, unsalted bread is ideal for mopping up the juices from the steak and is a perfect complement to the dish’s bold flavors. Some people also enjoy pairing their Bistecca alla Fiorentina with a glass of Chianti, a red wine from Tuscany that offers a perfect balance of acidity and tannins to enhance the flavors of the meat.

Cooking Tips for Bistecca alla Fiorentina

To achieve the perfect Bistecca alla Fiorentina, there are several important tips to keep in mind. The first tip is to ensure that you use the best possible cut of beef. While any porterhouse steak can be used, it is essential to choose a thick, bone-in cut for the best results. The bone adds flavor and helps to keep the meat moist during cooking.

Next, it’s important to properly season the steak. The key is to use coarse salt and freshly ground black pepper, as these large granules help to create a flavorful crust on the outside of the steak. It’s also important not to overcrowd the grill, as this can cause the temperature to drop and result in uneven cooking. Be sure to leave enough space between each steak to allow the heat to circulate evenly.

When grilling the steak, make sure that the grill is preheated to high heat before placing the meat on it. This will ensure a good sear on the outside, locking in the juices and flavor. It’s also important to avoid pressing down on the steak while grilling, as this can cause it to lose moisture and become dry.

Finally, don’t forget to let the steak rest before serving. This step is crucial for ensuring that the steak remains tender and juicy. Allow the meat to rest for at least 5 minutes before slicing, as this will allow the juices to redistribute throughout the steak.

Variations on the Classic Recipe

While the traditional Bistecca alla Fiorentina recipe remains largely unchanged, there are a few variations that can add a unique twist to the dish. Some people like to marinate the steak before grilling it, although this is not a common practice in Tuscany. A simple marinade of olive oil, garlic, rosemary, and lemon zest can add additional flavors to the meat, though it is important not to overpower the natural taste of the beef.

Another variation is to serve the steak with different sides or sauces. While the traditional accompaniments of roasted vegetables and Tuscan bread are always a hit, some people like to serve Bistecca alla Fiorentina with a rich, garlicky butter sauce or a fresh herb chimichurri. These additions can enhance the flavors of the steak without overshadowing its natural taste.

Conclusion: A Dish That Represents Tuscany’s Culinary Heritage

Bistecca alla Fiorentina is more than just a meal; it is a representation of Tuscany’s rich culinary heritage and the region’s deep connection to the land. The simplicity of the dish, combined with the quality of the ingredients, makes it a timeless classic that is loved by many. Whether you’re enjoying it at a family dinner or celebrating a special occasion, Bistecca alla Fiorentina is a dish that never fails to impress.