CarneAtlas

Bistecca alla fiorentinavsT-bone steak

beef · Close equivalent

A thinner fiorentina from the front of the short loin can be cut from the T-bone area; the porterhouse-style cut is the more traditional fiorentina.

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 T-bone steakSee 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 T-bone steak — Beef Loin cut
T-bone steak
Beef · Loin

The T-bone steak is cut from the front of the short loin and contains both the strip loin and a smaller portion of the tenderloin, separated by a T-shaped bone. It offers two…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Bistecca alla fiorentina and T-bone steak together in your notebook.

Names by country

CountryBistecca alla fiorentinaT-bone steak
🇺🇸United StatesFlorentine steakT-bone steak
🇬🇧United KingdomFlorentine steakT-bone steak
🇫🇷FranceBistecca alla fiorentinaT-bone
🇪🇸Spain—T-bone
🇦🇷Argentina—T-bone
🇲🇽Mexico—T-bone
🇧🇷BrazilBistecca alla fiorentinaT-bone
🇮🇹ItalyBistecca alla fiorentinaBistecca con l'osso
🇩🇪Germany—T-Bone-Steak

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