Fiorentina Steak
A classic Tuscan T-bone steak, typically grilled and served rare. A large, thick cut of beef, prized for its flavor and tenderness.
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 has roots stretching back to the Medici family in Florence. Legend says that during the Feast of San Lorenzo, the city would light bonfires and distribute roasted beef to the public. Foreign knights, witnessing this spectacle, are said to have called out 'beef steak!', and the name stuck, eventually becoming 'bistecca'. Over time, the preparation and specific cut evolved into the revered Fiorentina we know today.
The Bistecca alla Fiorentina is more than just a dish; it's a symbol of Tuscan culinary pride and tradition. It represents the region's commitment to high-quality ingredients, simple preparation, and shared dining experiences.
Chianina Breed
The authentic Fiorentina is traditionally made from the Chianina breed of cattle, known for its lean, flavorful meat. Using this specific breed elevates the dish to a higher culinary level and is often a point of pride for restaurants serving the true Fiorentina.
Shared Meal
Fiorentina steaks are typically very large and meant to be shared family-style. This communal aspect of enjoying the dish reinforces its role as a symbol of togetherness and conviviality in Tuscan culture.
Rare Cooking
The very rare cooking style is not just a preference; it's essential to experiencing the true tenderness and flavor of the high-quality beef. Tuscans take great pride in knowing how to cook the steak perfectly rare.
The Fiorentina steak is characterized by its rich, beefy flavor enhanced by simple seasoning and cooking techniques. The key is high-quality meat cooked to perfection to highlight its natural tenderness and taste.
The primary flavor profile is intensely beefy, thanks to the breed of cattle (Chianina is preferred) and the cut (T-bone with the tenderloin and strip steak). The grilling process imparts a smoky char on the outside, while the inside remains rare, allowing the natural flavors and tenderness of the meat to shine. Seasoning is minimal, typically just salt and pepper, allowing the high-quality beef to speak for itself. Some might add a drizzle of olive oil after cooking.
Meat Quality is Key
The quality of the beef is paramount. Look for a thick-cut T-bone from a reputable butcher, ideally sourcing Chianina beef if possible. Dry-aging can also enhance the flavor.
Proper Temperature
Bring the steak to room temperature for at least an hour before grilling. This ensures more even cooking.
High Heat Grilling
Use a very hot grill (either charcoal or gas) to sear the outside quickly, creating a flavorful crust. The inside should remain rare, ideally around 125-130°F (52-54°C).
Minimal Seasoning
Less is more. Generously salt and pepper the steak just before grilling. Avoid overpowering the natural flavor of the beef.
Resting Period
Allow the steak to rest for at least 10-15 minutes after grilling, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Explore additional Traditional Tuscan dishes and restaurants
Explore Traditional TuscanDiscover top dining spots and culinary experiences in Prato.
Explore PratoLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy