Non-VegetarianToscana cuisine Main Course

Bistecca alla Fiorentina

Name: Bistecca alla Fiorentina
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: Toscana
Ingredients: 1.4 kg bone-in t-bone steak; 2 kg hardwood charcoal; 15 g coarse sea salt; 20 ml Extra virgin olive oil; 3 g Black peppercorns; 4 pieces Lemon wedges

A thick-cut Tuscan T-bone steak grilled over glowing embers, yielding a deeply charred exterior and a warm, rare centre.

🇮🇹Italy· Tuscany

Prep: 10 min
Cook: 16 min
Total: 26 min
Servings: 4
Difficulty: Medium
Calories: 680 kcal

Ingredients

0 of 6 gathered

Servings

1⅓ kg bone-in t-bone steak — at least 4 to 5 cm thick, ideally Chianina beef
2 kg hardwood charcoal — oak or olive wood lump charcoal for clean, intense embers
15 g coarse sea salt — sale grosso, added strictly after grilling
20 ml Extra virgin olive oil — robust Tuscan oil for finishing
3 g Black peppercorns — coarsely cracked
4 pieces Lemon wedges — for serving at the table

Equipment

•Charcoal barbecue or grill
•Long grill tongs
•Wooden carving board
•Sharp carving knife

Nutrition

Per serving, approximate

Calories: 680 kcal
fat: 48 g
carbs: 0 g
fibre: 0 g
protein: 62 g
calories: 680 kcal

Instructions

1
Take the steak out of the refrigerator two hours beforehand to reach room temperature.
2
Pat the beef completely dry on all sides using paper towels.
3
Prepare your charcoal grill until the coals glow white-hot with no open flames.
4
Place the unseasoned meat directly on the clean grate over fierce heat.
5
Grill without moving for five to six minutes until a dark crust forms.
6
Turn the steak with tongs and grill the second side for five minutes.
7
Stand the steak vertically upright on its flat bone for five minutes.
8
Transfer the meat to a warm wooden board and rest for five minutes.
9
Season both cut sides generously with coarse sea salt and cracked pepper.
10
Drizzle lightly with extra virgin olive oil and carve into thick slices against the bone.

Chef's tips

Never salt the beef before grilling, as salt pulls out moisture and ruins the crust. Ensure the charcoal has fully reduced to glowing embers so smoke does not taint the clean flavour of the beef.

Ingredient substitutions

Chianina beef T-bone → thick-cut dry-aged Porterhouse or T-bone beef steak
coarse sea salt → flaky sea salt

Storage

Store any leftover beef tightly wrapped in the refrigerator for up to two days.

Reheating

Enjoy leftover slices cold in a salad or panino, as reheating will overcook the rare interior.

Common mistakes to avoid

•Cooking meat straight from the fridge, which leaves the inner core stone cold
•Overcooking past rare, which dries out the lean meat
•Piercing the steak with a fork while flipping and releasing natural juices

Serving suggestions

Serve on a warm wooden carving board with the bone standing in the centreAccompany with warm cannellini beans dressed with olive oil and black pepperServe with a crisp rocket salad and a glass of Chianti Classico