Bistecca alla Fiorentina is the iconic preparation of a thick T-bone from Chianina cattle — grilled rare over wood embers and finished with nothing but lemon and olive oil.
Serves 2–3 peoplePrep 5 minCook 15 min
What you'll need
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Ingredients & method
Ingredients
- 1 T-bone steak, at least 5 cm thick (1.2–1.5 kg)
- Coarse salt
- Extra-virgin olive oil (Tuscan, if possible)
- 1 lemon, halved
- Black pepper
- Fresh rosemary to serve
Method
- 1Bring the steak to room temperature for at least 1 hour. Light a wood or charcoal grill — traditionalists use oak or chestnut — and let it burn to embers.
- 2Season the steak with coarse salt just before grilling. Place on the grill 10–15 cm above the embers.
- 3Grill 5–6 minutes per side without moving. The Florentine rule: it should be rare to medium-rare at the centre. Anything more is considered a heresy.
- 4Stand the steak on the bone and cook for 2–3 minutes to heat the bone through without overcooking the meat.
- 5Rest 5 minutes. Dress with a generous pour of olive oil, a squeeze of lemon, and cracked black pepper. Serve whole at the table.
Chef's tip
In Florence, asking for a well-done bistecca is genuinely refused by some restaurants. Respect the cut — keep it rare.