Nearly every Tuscan home cook is an expert at bistecca fiorentina, a traditional Florentine steak recipe that calls for only five ingredients.
The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices and grilled over red-hot coals.
It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway).
Bistecca alla Fiorentina
How to Make Florentine-Style Steak
Ingredients
- 1 T-Bone or Porterhouse steak at least 3 inches thick and 3 to 3 1/2 pounds
- 1 Bunch Fresh Rosemary
- 1 Bunch Fresh Sage
- 2 tbsp Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper to taste
Instructions
- Preheat a grill pan on medium-high heat.
- Pat the steak dry, and season both sides generously with salt and pepper.
- Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush.
- Use the herbs to brush the steak with olive oil.
- Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side.
- Like we said earlier, this steak is traditionally served rare.
- When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut.
- Carve off the fillet and strip steaks, and slice before serving.
- Serve hot, and enjoy!
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