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Thick-cut porterhouse steaks (4 × 24 oz)
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Bistecca alla fiorentina is known in English as Florentine steak.
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Thick-cut porterhouse steaks (4 × 24 oz)
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Also called
mike packard, CC BY-SA 2.0, via Wikimedia Commons — Bistecca_alla_fiorentina-01.jpg
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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 | |
| 🇫🇷France | Bistecca alla fiorentina | Italian loanword; sometimes 'côte de bœuf à la florentine' on French menus. |
| 🇧🇷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. |
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