Fiorentina Steak
A thick-cut T-bone steak, a signature dish of Tuscany, Italy, known for its high quality beef and grilling technique.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Bistecca alla Fiorentina boasts a history steeped in Florentine tradition. Some believe it originated during the celebrations of San Lorenzo, when the Medici family would roast entire oxen for the public. Others suggest the name 'Fiorentina' arose when English knights, enjoying the feast, requested the 'beef steak', which was then Italianized. Whatever the precise origin, the dish has long been associated with feasting and high-quality beef in Florence.
Bistecca alla Fiorentina is more than just a steak; it's a symbol of Florentine pride and culinary heritage, often enjoyed during celebrations and family gatherings.
Feasting Tradition
Traditionally, the Bistecca alla Fiorentina is shared amongst a group of people, emphasizing communal dining and celebration. Its large size and rich flavor make it a centerpiece of festive meals.
Chianina Breed
The use of Chianina beef is a point of pride. Restaurants will often highlight their sourcing, emphasizing the breed's heritage and the quality it imparts to the steak.
Rare Cooking Preference
True aficionados insist that the steak be cooked rare, or 'al sangue' (bloody), to preserve its tenderness and flavor. Cooking it well-done is considered a culinary offense.
The Fiorentina Steak is known for its simple yet impactful flavors: primarily beefy, savory, and subtly smoky.
The flavor profile relies heavily on the quality of the beef, traditionally Chianina, an Italian breed. Grilling over high heat creates a flavorful crust, while the interior remains tender and juicy. The taste is intensely beefy, enhanced by a touch of salt and often a drizzle of olive oil after cooking. No other herbs or spices are typically added, allowing the natural flavor of the meat to shine.
Choosing the Cut
Select a thick-cut T-bone steak, ideally at least 3-4 fingers thick. Ensure it has both the sirloin and tenderloin portions intact. Look for good marbling throughout the meat, indicating a high-quality cut.
Proper Tempering
Bring the steak to room temperature for at least 2-3 hours before grilling. This allows for even cooking and prevents the exterior from burning before the interior is properly heated.
High-Heat Grilling
Use a very hot grill, preferably charcoal, to sear the steak quickly. This creates a flavorful crust while keeping the interior rare. Sear each side for 5-7 minutes, then rotate and cook for a few more minutes until the internal temperature reaches 125-130°F (52-54°C) for rare.
Resting is Key
Let the steak rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Simple Seasoning
Less is more! Season generously with coarse sea salt and freshly ground black pepper just before grilling. A drizzle of high-quality extra virgin olive oil after slicing is optional but recommended.
Explore additional Meat dishes and restaurants
Explore MeatDiscover top dining spots and culinary experiences in Livorno.
Explore LivornoLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy