Bistec Di Chianina Florentina Recipe

Bring steak to room temperature

Remove the Chianina steak from the refrigerator at least 1 hour before cooking (up to 2 hours for very thick cuts). Pat dry thoroughly with paper towels to remove moisture—this promotes a better crust.

Preheat grill or cast-iron

Set up a hot-fire cooking surface: preheat a charcoal or gas grill to very high heat (500–600°F / 260–315°C) with one side for direct searing and one side cooler for resting, or place a heavy cast-iron skillet or plancha over high heat until it’s smoking hot.

Season the steak

Lightly brush both sides of the steak with 1–2 tablespoons extra-virgin olive oil. Generously season both sides with the coarse sea salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Sear the steak

Place the steak directly over the hottest part of the grill or on the preheated cast-iron. Sear for 4–6 minutes per side for medium-rare on a 1 1/2–2 inch thick steak (times will vary with thickness—use an instant-read thermometer: 52–54°C/125–130°F for medium-rare). For a classic Florentine char, allow the meat to develop a dark, flavorful crust. If using charcoal, rotate the steak 90° halfway through each side’s sear to create cross-hatch marks.

Finish thicker cuts

If the steak is thicker than 2 inches or the exterior is charring before the center reaches desired doneness, move the steak to the cooler side of the grill (or lower the skillet in the oven at 180°C/350°F) and continue cooking indirectly until it reaches target internal temperature. Check often to avoid overcooking.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 10–15 minutes (longer for very large cuts) to allow juices to redistribute.

Slice and serve

Slice the steak across the grain into thick slices, or serve whole allowing guests to carve at the table. Sprinkle a pinch of flaky sea salt if desired and serve with lemon wedges and rosemary sprigs on the side. Squeeze lemon over slices just before eating to brighten the flavor.

Offer lemon wedges for diners to squeeze over the steak; the citrus brightens the rich beef. Optionally garnish with rosemary sprigs for aroma and a final dusting of flaky sea salt for texture. Serve immediately alongside traditional accompaniments such as roasted potatoes, sautéed greens, or cannellini beans.