Bistecca alla Fiorentina — Print Recipe

A magnificent Tuscan grilled T-bone steak from Chianina cattle, seared over hot coals and served rare with just olive oil, salt, and lemon. It is the signature dish of Florence and a carnivore pilgrimage.

Ingredients

1 T-bone steak, about 1kg and 5cm thick
3 tablespoons extra virgin olive oil
2 teaspoons coarse sea salt
1 teaspoon freshly cracked black pepper
1 lemon, cut into wedges
2 sprigs fresh rosemary

Instructions

1 Remove the steak from the refrigerator at least one hour before cooking to bring it to room temperature, which ensures even cooking throughout the thick cut.
2 Prepare a very hot charcoal grill or preheat a cast-iron grill pan to the highest possible temperature, as the intense heat is essential for a proper sear.
3 Place the steak on the grill without any seasoning and cook for five to seven minutes per side for rare, turning it only once to develop a deep brown crust.
4 Remove the steak from the grill and immediately season both sides generously with coarse sea salt, cracked black pepper, and a drizzle of extra virgin olive oil.
5 Let the steak rest for five minutes on a warm plate, then serve on the bone with lemon wedges and fresh rosemary sprigs on the side.

Did You Know?

Florentine law traditionally required a bistecca to be at least two fingers thick and weigh at least one kilogram, and ordering it well-done is considered a culinary offense in Tuscany.