The Florentine steak (called Bistecca alla Fiorentina or simply La Bistecca) is a serious matter in Florence, no jokes with the Ciccia (meat in Florentine slang)! The Tuscan cuisine has plenty of delicious dishes, but if you must choose only one of them, as your last meal, opt for La Bistecca!
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HISTORY AND LEGEND
Florence, Tuscany; The night of San Lorenzo, August 10, sometimes in the XVI Century. That is the night of the shooting stars, symbolizing in the popular imagination the hot coals on which the Holy man was martyred.
Large braziers placed around the Church of San Lorenzo. Huge quarters of beef are cooking slowly over the braziers. The Florentine people are sitting on benches, on the steps in front of the church.
Around the fire, they eat voraciously large portions of meat, while butchers improvised cooks keep going to roast and slice more cattle ready to be mauled.
Florence in the '500 is prosperous and booming. The De' Medici’s family rules the city with a firm hand and bright intuition; The banking system, invented and managed by this great Florentine family, brings into the city Lords and rich merchants from all over Europe.
Right here history and legend intertwine together; a group of British aristocratic, attracted by the pantagruelian feast set up between the fires of San Lorenzo, sits next to the populace and bite the slices of meat with their noble teeth.
"Beefsteak! Beefsteak!" Scream the hungry blue blood still asking more meat. From this hungry cry - beef steak! - was born the Italianate term of the most famous Tuscan dish in the world: the Bistecca.
CUTTING AND PREPARATION
The Florentine Steak is a cut of meat made from the part of the loin near the leg of the Scottona (young female bovine that has never gotten pregnant, aged 15/16 months).
The cut of the Florentine steak must include a Porterhouse cut between the sirloin and the tenderloin; otherwise, it will be called ‘Costata’ (the only Sirloin with bone), and it is derived exclusively from the part of the loin near the shoulder.
The meat is tender and tasty, so it must be well marbled, for this reason, the cattle must have the characteristics of the Scottona.
Even the hanging has a vital role to ensure the flavor and softness; the whole loin must be hanged for a time varying between 15 and 21 days before cutting.
The cutting of Florentine Steak in Tuscany is an ancient art; the minimum thickness for a Florentine Steak worthy of its name is of 1.5 inches, but the perfect cut is not less than 2.
The weight ranges from 1.5 lb to 3lb, but my favorite cut weighs 2 lb, a yummy feast to share... or not! (it's depending on your hunger, LOL!)
BREED CHOICE: CHIANINA OR NOT CHIANINA?
Several people in Italy think that the only breed apt to obtain a traditional Florentine Steak is the Chianina; This is only partly right.
Although the Chianina produces a meat of excellent quality, many Tuscan butchers prefer other national races.
Dario Cecchini, the most famous Italian butcher, serves in his butcher shop/restaurant in Panzano; a village in the province of Florence, an excellent Florentine produced by Spanish cattle!
WHERE TO EAT THE FLORENTINE STEAK IN FLORENCE
In Florence, all the city’s restaurants serve the T-bone Florentine Steak, but sometimes the results hit-and-miss.
To make no mistake, I recommend some historical restaurants, which prepare and cook “the Queen of the meats” following the tradition.
Among these, I suggest the "Trattoria Mario" near the Mercato Centrale, "I' Brindellone" in San Frediano and "Perseus" near Piazza della Libertà.
In my recent trip to Florence (click here to read my travelog!) I ate a terrific Florentine Steak at "Antico Ristoro di’ Cambi”, in San Frediano and would highly recommend a visit!
If you are planning to explore the countryside surrounding Florence looking for a delicious steak, one of the best choices is "Ristorante Tullio” in Montebeni, a little village near to Fiesole.
Other places I strongly recommend are "L’officina della Bistecca" (where the owner Dario Cecchini cooks and serve the steak reciting verses from the Divine Comedy!) In Panzano, and “Osteria di Nandone” in Scarperia, a rough and spartan place but serving great steaks cooked on the fireplace.
COOKING AND PRESENTATION
I must reveal to you a couple of tricks to figure out if after ordering the Florentine steak it is better to get out of the restaurant and run like hell! 1) The restaurant should give you the option to choose the Florentine before cooking 2) The cook does not have to give you the opportunity to choose the level of cooking, There is one only way to cook and eat the Florentine Steak: rare!
In the past times, the Florentine Steak were cooked on the embers. Currently, especially in cities, the health rules in force make it tough to proceed with this type of cooking. Cooking Florentine Steak begins by standing by the bone on the hot grill for about 15 minutes. In this way, the bone will transmit heat to the meat without cooking it, relaxing the fat fibers.
Once the interior of the steak is warm, it is cooked on high heat for 5/7 minutes each side, depending on the thickness. The steak should be turned only once and must be distinctly marked by the grill.
The salting of meat should be carried out only after cooking, possibly with coarse salt. It will enhance the flavor of the meat without attacking it too much (while you eat the steak, discard the salt!).
Before you can eat it, Florentine Steak must rest between 10 and 15 minutes in a hot environment (such as a heated oven and then turned off) to allow redistribution of the juices.
HAPPY “BISTECCA”, FOLKS!
Whether you decide to enjoy the Bistecca alla Fiorentina in Florence or the surrounding countryside, due to a significant amount of meat, share the experience with your friends!
To thoroughly enjoy the steak, you must not miss an excellent bottle of Chianti red wine and a few typical Tuscan sides, like roasted garlic potatoes, spinach with Pecorino cheese or Cannellini beans.
If you want to take on cooking the Florentine Steak at home, you can find below all the indications; May the Ciccia be with you!
WHERE TO FIND THE BEST STEAK TO PREPARE THE FIORENTINA!
Living in US, I spent several hours to find the right cut and replicate a perfect Bistecca alla Fiorentina! Here my preferred steaks and were I buy them (click on the orange links!):
USDA PRIME SELECTION PORTERHOUSE - This hand cut USDA PRIME certificated steak, is perfect to replicate the Bistecca alla Fiorentina, and will satisfy 2 to 3 persons. Marbled at the right point, it weight approx. 1.75 lbs.
AMERICAN WAGYU PORTERHOUSE - Here we are a step higher: the marbling of this steak is stunning and enhance a natural buttery taste to the meat: 2 lbs of tender steak composed by a big fillet mignon and an excellent New York strip.
DRIED AGED AMERICAN WAGYU PORTERHOUSE - Personally, this is my steak: at least 45 day of dry-aging add to the natural tenderness of Wagyu cuts, a bold meaty taste: a must to try, at least once in your life!
WINE PAIRINGS
A great steak requires a great wine! Here my wine paring suggestions:
CHIANTI CLASSICO CASTELLO DI VOLPAIA 2016 - This Chianti Classico produced by Castello di Volpaia near Siena, is a great deal for the quality of the wine, and for its convenient price! A nice bottle to share with your friends every time you want to came back in Tuscany.
CHIANTI CLASSICO GRAN SELEZIONE BADIA A PASSIGNANO ANTINORI 2013 - Terrific Chianti with a bold character ideal for a beef steak alla Fiorentina!
BRUNELLO DI MONTALCINO BIONDI SANTI 2013 - this is the wine for special occasions: my first choice when I need to celebrate something very important! This Brunello is the Limousine of the wines for the Florentine steak: bold, and rich in history!
FLORENTINE STEAK (Bistecca alla Fiorentina) - history and recipe
The Florentine steak (called Bistecca alla Fiorentina or simply La Bistecca) is a serious matter in Florence, no jokes with the Ciccia (meat in Florentine slang)!
The Tuscan cuisine has plenty of delicious dishes, but if you must choose only one of them, as your last meal, opt for La Bistecca!
Ingredients
- 3 lb Porterhouse steak
- 1 tbsp cooking salt
Instructions
DRY HANGING
- First of all, you have to know that the perfect dry hanging is by resting the entire loin in a fresh and dry place before cutting.
- Therefore, it would be better buy dry hanging meat directly from your butcher. If you need to make it at home, wrap each steak in single cheesecloth.
- Now, place the steak in the lower part of the refrigerator for up to 4 days, well separated on a rack. Change the cheesecloth once a day.
- Finally, analyze analyze carefully the meat before consuming. It have to be darker, with a stronger smell, with not trace of ammonia smell that suggest a wrong maturation.
COOKING THE FLORENTINE STEAK
- If you can, prepare the grill with coal or wood embers.
- Alternatively use an electric grill or a cast iron griddle. You can get great results also with a soapstone griddle.
- Heat very well the surface chosen to cook the steak. Place the Porterhouse steak standing on the bone to warm the interior and soften the fat fiber. Continue for 15 minutes in this way.
- Now, heat at a very high temperature about 5 minutes per side without moving the meat.
- This step is particularly delicate: the surface of the meat should roast very well without burning, finding the right temperature depending on the tools at available.
RELAXING THE STEAK
- Let the steak rest in a warm place (e.g. an oven previously heated then turned off) for about 10-15 minutes: in this way, the fiber of the meat will relax themselves redistributing the juices and retaining the flavors into the steak.
ON THE TABLE!
- Serve the Florentine Steak after sprinkling it with cooking salt and prepare yourself for a huge meal!
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 1252Total Fat 84gSaturated Fat 34gTrans Fat 5gUnsaturated Fat 41gCholesterol 376mgSodium 2616mgCarbohydrates 0gFiber 0gSugar 0gProtein 115g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
Visiting Florence, what and where to eat in Florence, Tuscan, Italy
As good as it was in Florence.
That's make me very happy! 🙂
Did this following your method with a 3.4+ pound, 3-inch thick well trimmed porterhouse, USDA prime. Said simply, it was excellent. My gas grill (Weber Summit) must have been a shade cooler than your recipe would suggest. I used a Thermopen thermometer to judge progress, and took 40-minutes initially in the standing position followed by ~20-minutes total on the two sides, 10-min each flipping at 5-min intervals, and a 15-minute rest standing on the grill with the burners off and the hood down to yield a beautiful, very rare result. Visually it is very impressive, and it is knee-buckling good!
One tip I would offer - remove the raw steak from the refrigerator and allow it to temper at room temperature 2 hours before beginning to cook it.
Thanks for your comment Eric, I'm glad you enjoyed your steak and I agree with your tip! Maybe 1 hour out of the fridge could be enough.
Ate a bistecca Florentino at trattoria Mario in Florence week of 6/5/17, what a busy palce. Had to wait with reservations but what a great taste to wait for. A liter of the house wine is the perfect complement. The ravioli are terrific too. Take the time to go.
I love Mario! Saturday I will be in Florence for just one day and one night, but unfortunately I will not have time to have a lunch at Mario's place. Too bad, it has been one of my preferred trattorie in Florence when I use to live in town as a student: convenient, traditional and delicious food!
Just the way my family did it
I want the resipe
Hi Antti,
the recipe is at the end of this post
I hope wee Can get the Meat here in Denmark
I hope so Trine!
Great story!
I was actually fortunate to experience Trattoria Mario once; a few years ago. It was so good I dream to get back one day.
Will make it this weekend for the first time in Norway over open fire in the snow - later to make ice cream in the snow...
Endre
Wow, you have a great plan Endre!
Enjoy your we!
Happy cooking on the snow
F.
You gotta have a bottle of Birra Peroni with your friends gathered around as it cooks on the grill. Don't use it on the flames though! You need that char on the outside. Then get a cherry enhanced Chianti ready for that succulent rare bistecca. Thanks for the history
Yup Jim, that's a great plan!
The best steak in the world!!
Yep!
Made it tonight although I did my own thing seasoning the meat with olive oil and coarse ground salt and pepper. Wow!
I'm glad you liked it, Joe 🙂
Happy cooking!
F.
Yeap,after i read more than 10 recipies i think this is the only one original and very detailed...will try it soon.
Thank you Dino!
Happy cooking 🙂
F.
Unbelievable steak Florentine recipe and history link thank you
Thanks Mike 🙂
Happy cooking!
F.
The best and delicious steak in the world..
This may sound crazy, but can I prepare a prime rib in the same way?
I have a 3lb one that I need to use and thought this might work
Thanks,
Gary
Hi Gary, it is not crazy at all!
In Tuscany, the prime rib cooked in this way is called "Gran Pezzo". Surely, you need to adjust the temperature and timing depending on the piece of meat.
Happy cooking!
F.
Thanks for the detailed info. The best steak I’ve had in Florence was at Natalino. Our tour guide told us to catch a cab and get away to it. Well worth going a bit out of the way. When we thought we were done with the Bistecca, we were surprised by the waiter. He scraped the bone, combined the meat with extra virgin olive oil and salt and pepper, and it was incredible.
I remember Natalino! I use t pass it everyday on my way to university, when I use to study architecture 🙂
Thanks for your memories Charles,
Happy cooking!
F.
Great article!
FANTASTICO! our kids and granddaughters LOVED this steak, as did we.....brought back wonderful memories of our recent Tuscany holiday
Hello! Just got back from first visit to Florence and celebrated my 60th birthday with Steak Florentine from il Latini. I have been cooking steaks my whole life and decided this is what I wanted for my special day. Man it was amazing...got to share with my wife, but was too rare for her, so I pretty much ate it all. No regrets! I am glad however to have this info as to how to prepare at home at some point. Thank you!
Thank you for your words Sam, and happy birthday!
I'm glad you enjoyed the Bistecca alla Fiorentina in Firenze, and you found my post useful.
Happy cooking 🙂
F.
Please send recipe
What do you mean by Stand by the bone!?? You put steak Vertically on the grill for 15 minutes!!!??
Correct! this is the traditional way to cook Florentine steak. There are other way like sous vide or reverse searing, but these are to long to explain in this post: I hope to write a separate post about them ASAP.
Happy cooking 🙂
F.
ha
I had this in Tuscant two years ago.
Nice!
Happy cooking 🙂
F.
Hi, headed to Florence next month with my wife.
Is it acceptable to share one of these at the table? I doubt we could finish one of these monsters!!
Hi Joe,
Yes, absolutely. It is really common to share the steak with the other guests. The steak you can see in my pictures was for two persons, served on a wooden board and already portioned in the kitchen.
Enjoy your trip and happy cooking!
F.