Bistecca alla Fiorentina Recipe
Italian · Main course · 22 min total
A classic Tuscan steak, this Bistecca alla Fiorentina is a thick-cut T-bone or porterhouse, grilled over hot coals to a perfect char on the outside while remaining rare and juicy inside. It's a celebration of high-quality beef, seasoned simply with salt, pepper, and olive oil.
10
min prep
min prep
12
min cook
min cook
2
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 1 (2-2.5 pound) T-bone or porterhouse steak, about 2 inches thick
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Remove the steak from the refrigerator 1 hour before cooking to bring it to room temperature.
- Prepare a charcoal or gas grill for high heat (about 500°F/260°C). If using charcoal, the coals should be glowing red with a light ash.
- Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and pepper.
- Grill the steak over the hottest part of the fire for 5 minutes without moving, until a deep crust forms.
- Flip the steak and grill for another 5 minutes for rare (internal temperature 120-125°F/49-52°C). For medium-rare, cook 1-2 minutes longer per side.
- Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes.
- Slice the steak off the bone, then cut the meat against the grain into thick slices. Serve immediately with lemon wedges.
- Drizzle with a little extra olive oil and a pinch of salt if desired.
Tips
- For authentic flavor, use a wood fire (olive or oak wood) if possible.
- Serve with cannellini beans or a simple arugula salad.
- Leftover steak can be used in sandwiches or salads the next day.
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