These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
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.
| Country | Bistecca alla fiorentina | T-bone steak |
|---|---|---|
| 🇺🇸United States | Florentine steak | T-bone steak |
| 🇬🇧United Kingdom | Florentine steak | T-bone steak |
| 🇫🇷France | Bistecca alla fiorentina | T-bone |
| 🇪🇸Spain | Chuletón a la florentina | T-bone |
| 🇦🇷Argentina | Bife a la florentina | T-bone |
| 🇲🇽Mexico | Bistec a la florentina | T-bone |
| 🇵🇹Portugal | Bife à florentina | — |
| 🇧🇷Brazil | Bistecca alla fiorentina | T-bone |
| 🇮🇹Italy | Bistecca alla fiorentina | Bistecca con l'osso |
| 🇩🇪Germany | Florentinisches Steak | T-Bone-Steak |
Source this cut
Equipment
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