CarneAtlas

Bistecca alla fiorentina

Beef · Loin
TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Grill

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'.

Raw Bistecca alla fiorentina — Beef Loin cut

Names by country

CountryNameNotes
🇺🇸United StatesFlorentine steakEnglish equivalent; Italian original is widely used on US restaurant menus.
🇬🇧United KingdomFlorentine steak
🇲🇽MexicoBistec a la florentina
🇦🇷ArgentinaBife a la florentina
🇫🇷FranceBistecca alla fiorentinaItalian loanword; sometimes 'côte de bœuf à la florentine' on French menus.
🇪🇸SpainChuletón a la florentinaItalian original 'bistecca alla fiorentina' is also widely used.
🇵🇹PortugalBife à florentina
🇧🇷BrazilBistecca alla fiorentinaItalian loanword; popular at high-end Brazilian steakhouses.
🇮🇹ItalyBistecca alla fiorentinaprimaryTuscan signature; the traditional version is cut from Chianina cattle and protected by PGI status.
🇩🇪GermanyFlorentinisches SteakItalian original 'Bistecca alla fiorentina' is also widely used.

Similar cuts

Porterhouseclose

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.

T-bone steakapproximate

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.

Sources

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.