Also called
🇺🇸🇬🇧Florentine steak🇲🇽Bistec a la florentina🇦🇷Bife a la florentina🇪🇸Chuletón a la florentina🇵🇹Bife à florentina🇩🇪Florentinisches Steak🇺🇸Porterhouse↗🇺🇸T-bone steak↗
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 wood coals, served simply with olive oil, salt, and sometimes a squeeze of lemon. Distinguished from a generic porterhouse by minimum thickness, breed specification, and the strict no-marinade preparation. The variant cut from Chianina cattle has PGI protected status as 'Bistecca della Chianina'.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Florentine steak | English equivalent; Italian original is widely used on US restaurant menus. |
| 🇬🇧United Kingdom | Florentine steak | |
| 🇲🇽Mexico | Bistec a la florentina | |
| 🇦🇷Argentina | Bife a la florentina | |
| 🇫🇷France | Bistecca alla fiorentina | Italian loanword; sometimes 'côte de bœuf à la florentine' on French menus. |
| 🇪🇸Spain | Chuletón a la florentina | Italian original 'bistecca alla fiorentina' is also widely used. |
| 🇵🇹Portugal | Bife à florentina | |
| 🇧🇷Brazil | Bistecca alla fiorentina | Italian loanword; popular at high-end Brazilian steakhouses. |
| 🇮🇹Italy | Bistecca alla fiorentinaprimary | Tuscan signature; the traditional version is cut from Chianina cattle and protected by PGI status. |
| 🇩🇪Germany | Florentinisches Steak | Italian original 'Bistecca alla fiorentina' is also widely used. |
Free Bistecca alla fiorentina reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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