How to Make Perfect Bistecca alla Fiorentina at Home

The Florentine T-bone steak (bistecca alla fiorentina) is probably the most iconic dish in Tuscan cuisine. It seems simple — and it is — but there are rules, and Florentines take them very seriously.

Choosing the Meat:

In Florence, this is traditionally made with Chianina beef — a massive white breed that's been raised in Tuscany since Etruscan times. Outside of Italy, use the best quality T-bone or porterhouse you can find. Dry-aged is ideal. The cut must include both the fillet and the strip on either side of the bone.

The Rules:

• Thickness: At least 5cm (2 inches). This is not a thin steak. In Florence, they're often 6-7cm.
• Weight: 1-1.5kg. This is meant to be shared between 2-3 people.
• Temperature: Bring the steak to room temperature before cooking. Take it out of the fridge at least 1 hour before.
• Seasoning: Salt and olive oil. That's it. No marinades, no rubs, no garlic butter. The quality of the meat speaks for itself.
• Doneness: Al sangue (rare) to medium-rare. Never well done. If you order this well done in Florence, the chef may refuse. I'm only half joking.

The Method:

1. Get your grill (charcoal preferred) or cast iron pan blazing hot. You want at least 280°C/550°F.
2. Do NOT oil the steak before grilling. Place it directly on the grill.
3. Cook 5-7 minutes on the first side without moving it. You want a deep brown crust.
4. Flip once. Cook 5-7 minutes on the second side.
5. Stand the steak on its bone edge for 2-3 minutes to render the fat along the bone.
6. Rest for 5 minutes on a warm plate.
7. Season with coarse sea salt and a drizzle of excellent extra virgin olive oil. Squeeze of lemon is optional and debated (purists say no).

Where to Eat It in Florence:

If you'd rather leave it to the professionals: Trattoria Sostanza, Buca Mario, Perseus (near Piazza della Libertà), and the market stalls in Mercato Centrale all do excellent versions. Expect to pay €45-65 per steak in a restaurant. It's always priced by weight (per etto / per 100g).

This steak is a celebration of simplicity. The best ingredients, prepared with respect. That's the heart of Tuscan cooking.