Want to cook a Bistecca alla Fiorentina at home just like we eat it in Florence? Here’s the recipe for the signature grilled Porterhouse steak from Florence, celebrated for its tender Chianina beef and rare, juicy center.

Go to this link if you want to cook your Bistecca Fiorentina in the oven instead

Bistecca Fiorentina: How to Cook it Florence-Style (on the Grill)

A traditional Tuscan delight, Bistecca alla Fiorentina offers a thick, succulent Porterhouse steak grilled to perfection, seasoned with just olive oil, salt, and pepper.

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Prep Time 5

Cook Time 15

Resting before slicing 3

Course Main Course

Cuisine Italian

Servings 3

Equipment

Paper towels
Grill
Kitchen tongs
Cutting board
Knife
Meat Thermometers Optional

Ingredients

1 Porterhouse steak Porterhouse steak or T-bone steak, about 2.2 pounds (1 kg). Recommended thickness of the fillet should be at least 4 fingers.
Extra virgin olive oil
Maldon salt or coarse sea salt
Freshly ground black pepper

Instructions

Bring to Room Temperature: Remove the steak from the refrigerator two hours before cooking. Pat it dry with paper towels.
1 Porterhouse steak
Prepare Grill: Preheat your grill. Once the coals have ashed over, the grill is ready.
Grill the Steak: [If you have a meat probe, it's time to insert it into the thickest part of the fillet] Place the steak on the grill. Cook for 3 to 5 minutes per side, depending on the thickness of the steak. Do not pierce or turn it too often.
Finish Cooking: If the steak is very thick, stand it on the bone side on the grill for 1-2 minutes. [The meat has reached 118°F, enough for a very rare Fiorentina. For a medium cook, aim for an internal temperature of 125-131°F]
Let it Rest: Rest the steak on a cutting board for a few minutes to redistribute the juices.
Serve: Slice the steak, drizzle with extra virgin olive oil, and season with Maldon salt and freshly ground black pepper.
Extra virgin olive oil, Maldon salt, Freshly ground black pepper

Notes

Choosing for Bistecca alla Fiorentina: Look for a porterhouse with a uniformly thick fillet. Avoid ones where the fillet varies significantly in thickness.
Importance of Marbling: Look for good marbling in the steak, which are tiny white flecks in the meat indicating higher quality beef.
For a Florentine-style cook, the meat should reach a temperature of 118°F, enough for a very rare Fiorentina. For a medium cook, aim for an internal temperature of 125-131°F.
Porterhouse Steak Definition: Cut from the short loin, includes both a bone-in strip steak (fillet) and a boneless New York Strip (tenderloin). Known for its flavor, juiciness, and being an expensive cut.
T-Bone vs Porterhouse: The difference is based on size; porterhouse is larger, taken from the larger side of the tenderloin.
The key to a perfect Bistecca alla Fiorentina is to not overcook it. Aim for a rare to medium-rare doneness.
Allow the steak to rest before slicing to ensure it retains its juices.

The Delicious Bistecca alla Fiorentina: A Florence’s Delight

Have you ever tried Bistecca alla Fiorentina? It’s an amazing grilled Porterhouse steak from Florence, Italy. This special steak is cut thick and comes from Chianina cows, which are known for being super tender and flavorful. Learn more about Florence’s traditional dishes and foods here.

Imagine biting into a steak that’s perfectly cooked on the outside and juicy and pink in the middle. That’s what Bistecca alla Fiorentina is all about!

It’s grilled just right, so it’s rare in the center, which makes it really tender. When you eat it, you’ll taste a mix of a slightly charred outside and a soft, buttery inside. It’s like a flavor party in your mouth!