Bistecca alla Fiorentina

Bistecca alla Fiorentina is a legendary, thick-cut T-bone steak from the Chianina cattle of Tuscany, Italy. It is traditionally seasoned with just coarse salt, black pepper, and a drizzle of olive oil, then grilled over hot coals to a rare or medium-rare finish. This iconic dish is a centerpiece of Florentine cuisine, often served sliced and shared among diners.

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🍽️ Nutrition at a glance

This dish is exceptionally high in protein and fat, with virtually no carbohydrates. A typical serving provides a substantial amount of iron, zinc, and B vitamins, and a single steak can easily range from 800 to over 1,200 calories depending on its size.

Nutrition breakdown

Calories	1250 kcal
Protein	120 g
Carbs	0 g
Fat	85 g
Fiber	0 g
Sugar	0 g
Sodium	300 mg
Potassium	1800 mg
Phosphorus	1200 mg
Zinc	30 mg
Iron	15 mg
Vitamin B12	15 µg
Niacin (B3)	40 mg
Vitamin B6	3 mg
Selenium	120 µg

Per 1 steak (approx. 500 g, raw weight) · estimated, varies by recipe

💡 What's interesting

The steak is famously cooked to a very specific doneness—'al sangue' (rare)—which is a point of pride and a cultural norm in Florence. Its unique preparation involves a large, thick cut that is seared quickly on high heat, leaving the inside tender and juicy while creating a flavorful crust.