Bistecca alla Fiorentina

Named for Florence, bistecca alla Fiorentina is Tuscany’s proud grilled T-bone, traditionally cut thick from Chianina-style beef. Seasoned simply with salt and pepper, it meets fierce heat for a dark crust and a rare, juicy center meant for sharing.

Serves 2 · 40 min prep · 15 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 2.2g fiber

Every recipe here is free to read.

Ingredients

• 1 large ~2.5 lb thick T-bone or porterhouse (Chianina-style), 3-4 cmMeat
• generous saltSpices
• to taste black pepperSpices
• to finish extra-virgin olive oilPantry
• wedges lemon optionalProduce

Instructions

1. 1Bring steak to room temperature; season with salt.
2. 2Grill over very high heat for a dark crust, rare interior (traditional).
3. 3Rest several minutes.
4. 4Slice off the bone if sharing; drizzle oil; pepper. Serve simply.