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

Bistecca alla Fiorentina

How to Make Florentine-Style Steak
Course Italian Meat, Main Course
Cuisine Italian
Servings 4


  • 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


  • 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!
Keyword Bistecca alla Fiorentina
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