Bistecca alla Fiorentina
A traditional Florentine T-bone steak grilled over high heat and seasoned simply with salt and olive oil. This dish relies on beef quality, timing, and restraint rather than marinades or sauces.
Equipment
- Equipment
Ingredients
Ingredients
Protein
- 1 large T-bone or porterhouse steak 2–2½ lb, at least 2 inches thick
Seasoning & Finish
- Kosher or coarse sea salt to taste
- Extra-virgin olive oil for finishing
- Freshly cracked black pepper optional, at the table
- Lemon wedges optional
Instructions
Instructions
- Remove 1 large T-bone steak (2–2½ lb) from refrigeration 1–2 hours before cooking to bring to room temperature.
- Heat a grill or cast-iron surface until very hot; do not oil the grates or the steak.
- Season the steak generously with coarse salt immediately before grilling.
- Place the steak on the grill and cook 5–6 minutes without moving to form a deep crust.
- Flip and cook another 5–6 minutes for rare to medium-rare.
- Stand the steak upright on the bone and cook 2–3 minutes to render the fat.
- Remove from heat and rest 5–10 minutes.
- Slice against the grain, drizzle lightly with extra-virgin olive oil, and finish with black pepper or lemon if desired.
Notes
Notes
Salting: For traditional Bistecca alla Fiorentina, salt the steak immediately before grilling, not in advance. Pre-salting very thick steaks draws surface moisture and interferes with proper searing over high heat.
Doneness: Target 120–125°F internal temperature for rare to medium-rare. This steak is traditionally served rare.
Seasoning: Do not marinate or oil the steak before cooking.
Storage & Make-Ahead
Refrigerator: Store leftovers tightly wrapped for up to 2 days.
Freezer: Not recommended; texture and integrity suffer.
Reheating: Best served cold or gently rewarmed in a skillet over low heat. Avoid microwaving.
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