Bisteca alla Fiorentina

Bisteca alla Fiorentina is a legendary Florentine steak dish from Tuscany, Italy, made from a thick-cut T-bone or porterhouse steak from the prized Chianina cattle breed. It's traditionally seasoned simply with salt, pepper, and olive oil, then grilled over hot coals to a rare or medium-rare doneness, often served with a squeeze of lemon.

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🍽️ Nutrition at a glance

This dish is extremely high in protein and fat, with virtually no carbohydrates, providing a substantial amount of iron, zinc, and B vitamins. A typical serving can range from 500 to over 1000 calories, depending on the cut's thickness and fat content.

Nutrition breakdown

Calories	850 kcal
Protein	75 g
Carbs	0 g
Fat	60 g
Fiber	0 g
Sugar	0 g
Sodium	150 mg
Iron	6.5 mg
Zinc	15 mg
Potassium	900 mg
Phosphorus	600 mg
Vitamin B12	8.0 mcg
Niacin (B3)	20 mg
Selenium	80 mcg
Vitamin B6	1.2 mg

Per 1 steak (approx. 500-600 g, raw weight; typical cooked portion ~400 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a symbol of Tuscan culinary pride and simplicity, often cooked whole and carved at the table. Nutritionally, the Chianina breed is known for its lean yet flavorful meat, and the minimal preparation highlights the quality of the beef itself.