Chef Graziella
Cacio e Pepe
Three ingredients expose every flaw and reward every success. The silky emulsion of pecorino and pasta water, studded with cracked black pepper, is Rome's gift to cooks who understand that simple does not mean easy.
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Bistecca alla Fiorentina
Created by
The T-bone of Florence, thick as three fingers and charred over blazing coals, rested until the juices settle, finished with nothing but salt and the best olive oil Tuscany can offer.
Main Dishes
Italian, Tuscan
Special Occasion
Dinner Party
Date Night
1 hr
Active Time
15 min cook•1 hr 45 min total
Yield2-3 servings
There is no more honest piece of meat in all of Italian cooking than the bistecca alla Fiorentina. It requires no sauce, no marinade, no technique beyond fire and patience. What it requires is an excellent steak, cut thick from the loin of a well-raised animal, and the restraint to leave it alone.
The Florentines have been cooking beef this way for centuries, originally using the massive white Chianina cattle from the Val di Chiana. These animals, once bred as draft oxen, produce beef of extraordinary tenderness with a clean, mineral flavor that needs no embellishment. You may not find true Chianina outside of Tuscany, but you can find good beef raised well and aged properly. That is what matters.
The thickness of the cut is non-negotiable. A proper bistecca measures at least three fingers thick, which translates to roughly two inches. Thinner cuts cannot develop the proper char while remaining rare inside. If your butcher gives you a one-inch steak and calls it Fiorentina, find another butcher. What you keep out of this dish is as significant as what you put in: no garlic, no herbs, no butter basting, no compound sauces. Just fire, salt, pepper, and olive oil. The beef does the rest.
The bistecca alla Fiorentina traces its name to English tourists who wandered Florence during the Renaissance, calling out for 'beefsteak' in the markets near San Lorenzo. The Florentines adopted both the word and the method of grilling thick cuts over open flame. The dish became inseparable from the great white Chianina cattle, whose meat was prized enough that the Duke of Tuscany once banned its export.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
T-bone or porterhouse steak
Quantity
1 (2-3 pounds)
at least 1 1/2 inches thick
coarse sea salt
Quantity
generous
black pepper
Quantity
to taste
freshly cracked
extra virgin olive oil
Quantity
finest quality
lemon (optional)
Quantity
1
cut into wedges
| Ingredient | Quantity |
|---|---|
| T-bone or porterhouse steakat least 1 1/2 inches thick | 1 (2-3 pounds) |
| coarse sea salt | generous |
| black pepperfreshly cracked | to taste |
| extra virgin olive oil | finest quality |
| lemon (optional)cut into wedges | 1 |
Equipment Needed
- •Charcoal grill or gas grill capable of very high heat
- •Long-handled tongs
- •Instant-read thermometer (optional, for the uncertain)
- •Large wooden cutting board for serving
Instructions
- 1
Temper the meat
Remove the steak from the refrigerator at least one hour before cooking. Two hours is better. The meat must reach room temperature throughout. A cold center will not cook properly no matter how perfect your technique. Pat the surface completely dry with paper towels.
This waiting period is not optional. A steak that is cold inside will be raw in the center by the time the exterior is properly charred. Patience begins before the fire is lit. - 2
Prepare the fire
Build a very hot fire using hardwood charcoal or, if you are fortunate, oak or olive wood. The grill grate should be positioned four to five inches above the coals. Wait until the flames have subsided and the coals glow white-hot. Hold your hand at grate level. If you cannot keep it there for more than two seconds, the fire is ready. A gas grill set to its highest setting will work, though Florentines would shake their heads.
- 3
Season simply
Just before cooking, season the steak generously with coarse salt on both sides. Some Florentine cooks salt only after cooking. Both traditions are correct. What matters is that you use enough salt. A steak this thick needs more than you think. Do not add pepper yet. It will burn over the fire.
- 4
Sear the first side
Place the steak on the hottest part of the grill. Do not move it. Do not press it. Do not touch it. Let it sear undisturbed for five to six minutes, until a dark crust forms and the meat releases from the grate naturally. You will hear it sizzle and pop. You will smell the char. This is correct.
Resist the urge to lift and check. The steak will tell you when it is ready by releasing from the grate. If it sticks, it is not ready. Leave it alone. - 5
Sear the second side
Turn the steak once, using tongs, never a fork that would pierce the meat and release its juices. Sear the second side for another five to six minutes. For a steak of proper thickness, this will produce meat that is rare to medium-rare in the center, as tradition demands.
- 6
Stand the steak on the bone
If you wish, stand the steak upright on its bone edge for two minutes. This crisps the fat along the spine and ensures the strip side and tenderloin side cook evenly. Not all Florentines do this. Many do. You may decide.
- 7
Rest the meat
Transfer the steak to a warm platter. Let it rest for ten minutes. This is not optional. The juices must redistribute throughout the meat. A steak cut immediately will bleed across the plate and be dry in the mouth. Cover loosely with foil if your kitchen is cold.
The resting time is when the steak finishes cooking. It will continue to rise in temperature. Account for this. A steak that looks perfectly rare coming off the grill will be medium-rare after resting. - 8
Finish and serve
Season with freshly cracked black pepper. Drizzle generously with your finest olive oil. The oil is not a garnish. It is essential, cutting through the richness and awakening the flavors. Carve the meat from the bone in thick slices, or present the whole steak on a wooden board and let guests serve themselves. Offer lemon wedges for those who want them, though many Florentines consider this heresy.
Chef Tips
- •Seek out dry-aged beef with good marbling. Prime grade American beef or well-raised grass-fed beef will serve you well. The Italian Chianina is lean, so if using fatty beef, trim any excessive external fat before grilling.
- •Do not oil the grate. The fat from the steak provides enough lubrication. Oil on a grate this hot will smoke bitterly.
- •If you lack a proper grill, a cast iron skillet heated until nearly smoking will produce acceptable results. Open a window. Turn off the smoke alarm. Sear without flinching.
- •Florentines serve bistecca rare. The center should be cool and deep red. If this offends you, cook it longer, but know that you have left Florence behind.
- •The olive oil for finishing should be Tuscan if possible, peppery and green. This is not the moment for a mild oil. The oil must stand up to the beef.
Advance Preparation
- •The only advance preparation is bringing the steak to room temperature. This takes one to two hours depending on the thickness and your kitchen's warmth.
- •Bistecca must be served immediately after resting. It does not hold, it does not reheat, it does not wait. Gather your guests before you put the meat on the fire.
Frequently Asked Questions
Nutrition Information
1 serving (about 290g)
Calories
775 calories
Total Fat
47 g
Saturated Fat
16 g
Trans Fat
0 g
Unsaturated Fat
26 g
Cholesterol
230 mg
Sodium
1130 mg
Total Carbohydrates
0 g
Dietary Fiber
0 g
Sugars
0 g
Protein
77 g
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