Florentine-style steak


Bistecca fiorentina
  • 1 T-bone steak of at least 800 grs with tenderloin and sirloin
  • salt
  • pepper
  • olive oil


Bistecca fiorentina The real Florentine-style T-bone steak is taken from a loin of Chianina race beef: T-bone is in the middle, tenderloin on one side and sirloin on the other, and is at least 4 cm thick. It must be kept hanging for a few days in a cool place, but it must be at room temperature when cooked. Preheat the grill, then place the unseasoned meat on it: the steak must be turned round only once and must be cooked for 4-6 minutes on each side (according to its thickness); salt and pepper must be added only on the cooked side. The secret resides in a fast cooking, so meat is well browned outside, soft and succulent inside. You can then add a drizzle of olive oil at the end.