Italian Bistecca alla Fiorentina
Bistecca alla Fiorentina is a celebrated Florentine dish featuring a thick-cut, bone-in T-bone or porterhouse steak, traditionally from the Chianina cattle breed. It's seasoned simply with coarse salt, black pepper, and often a touch of olive oil, then grilled over hot coals to achieve a charred exterior and a rare, juicy interior. This iconic dish is a centerpiece of Tuscan cuisine, often shared communally.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, providing essential nutrients like iron, zinc, and B vitamins. A typical serving, which can be substantial (around 1.5 to 2 pounds for two people), can range from 800 to over 1,200 calories, depending on the cut's size and fat content.
Nutrition breakdown
| Calories | 780 kcal |
| Protein | 65 g |
| Carbs | 0 g |
| Fat | 55 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 150 mg |
| Iron | 6.5 mg |
| Zinc | 15 mg |
| Phosphorus | 500 mg |
| Potassium | 750 mg |
| Vitamin B12 | 12 µg |
| Niacin (B3) | 20 mg |
| Vitamin B6 | 1.2 mg |
| Selenium | 70 µg |
Per 1 steak (350 g, bone-in, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, Bistecca alla Fiorentina is deeply tied to the Florentine tradition of the 'communal steak,' meant to be sliced and shared at the table, symbolizing conviviality. Nutritionally, its uniqueness lies in being a primal, protein-rich dish that emphasizes high-quality, single-origin meat prepared with minimal intervention to highlight its natural flavor.
