The Florentine-style steak (bistecca alla florentina). Nearly every Tuscan home cook is an expert at bistecca fiorentina, a traditional Florentine steak recipe that calls for only five ingredients.
The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices, and grilled over red-hot coals.
It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway.)
- 1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds
- 1 bunch fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 bunch fresh sage
- Kosher salt & freshly ground black pepper, to taste
- Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper.
- Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil.
- Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare.
- When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes, so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks and slice before serving.
- Serve your florentine-style steak hot, and enjoy!