Bistecca alla Fiorentina

Bistecca alla Fiorentina, Florentine-Style Steak, is the quintessential steak to Florentinians and is featured prominently in most restaurants in Florence. It is a wholesome, rich and highly flavorful meat and when grilled over hot coals becomes so tender you can cut right through it with a fork.

A simple preparation that brings mouthwatering results will renew your appreciation for the simpler things in life. Something most Italians already know.

The ingredients are few and the preparation simple; a grill, 1 ½ inch thick Chianina (Tuscany’s traditional breed) porterhouse or T-bone Steak, salt, freshly cracked pepper, good quality Italian olive oil and a good sized lemon wedge.

Making sure the coals are hot and the grill is set about 4 inches above them, drop the steak on the grill. Sear the steak until it can be easily lifted off the grill, flip it over and liberally salt the grilled side. Sear the fresh side until it too can be easily lifted from the grill, flip and liberally salt. After a few more minutes flip the steak again and lightly pepper. Repeat this step with the other side. To serve, sprinkle your steak with freshly squeezed lemon, drizzle with olive oil; add a pinch of sea salt and your Bistecca alla Fiorentina is ready to enjoy like a true Florentinian.

Simple fresh ingredients shine through in Italian cooking. I like to serve this dish with a tossed green salad or a side of boiled and drained white cannellini beans seasoned with a good quality Italian olive oil, salt, pepper and a pinch of crushed red pepper flakes. A rich Italian red wine is the perfect accompaniment to this mouth watering dish and will transport you to the beautiful city of Firenze.

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