CarneAtlas

Bistecca alla fiorentinavsPorterhouse

beef · Close equivalent

Same anatomical cut from the loin (T-bone with the larger tenderloin side); fiorentina is distinguished by minimum thickness (4–6cm), breed specification (often Chianina), and a no-marinade rare-grilled preparation.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open Bistecca alla fiorentinaOpen PorterhouseSee substitutes
Raw Bistecca alla fiorentina — Beef Loin cut
Bistecca alla fiorentina
Beef · Loin

Tuscany's signature steak — a thick T-bone or porterhouse, traditionally from Chianina cattle, cut at minimum 4 centimetres thick and often 6–8. Grilled rare to very rare over hot …

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Thick-cut porterhouse steaks (4 × 24 oz)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Porterhouse — Beef Loin cut
Porterhouse
Beef · Loin

The porterhouse is cut from the rear of the short loin and is essentially a larger T-bone with a significantly bigger tenderloin section. It is considered by many to be the…

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Grass-fed porterhouse steak (22 oz)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Bistecca alla fiorentina and Porterhouse together in your notebook.

Names by country

CountryBistecca alla fiorentinaPorterhouse
🇺🇸United StatesFlorentine steakPorterhouse
🇬🇧United KingdomFlorentine steakPorterhouse
🇫🇷FranceBistecca alla fiorentinaPorterhouse
🇦🇷Argentina—Porterhouse
🇲🇽Mexico—Porterhouse
🇧🇷BrazilBistecca alla fiorentinaPorterhouse
🇮🇹ItalyBistecca alla fiorentinaPorterhouse
🇩🇪Germany—Porterhouse-Steak

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