Bistecca Fiorentina Recipe

Bring to room temperature

Remove the steak from the refrigerator at least 1 hour before cooking (1.5–2 hours for a very thick Chianina steak). Pat dry with paper towels. This ensures even cooking.

Preheat grill or cast-iron

Prepare a very hot grill or a heavy cast-iron skillet. If using a grill, create direct high heat (charcoal or gas on high) so the grates are very hot. If using a skillet, preheat over high heat until smoking hot.

Season

Generously rub both sides and the edges of the steak with a little olive oil (about 1 tbs). Season only with coarse sea salt on both sides just before cooking. Freshly ground black pepper may be added either before or after searing (classic Florentine sometimes adds pepper after).

Sear and cook

Place the steak on the hottest part of the grill or hot skillet. Sear 3–5 minutes per side until well-browned and crusted depending on thickness. For a traditional Bistecca alla Fiorentina medium-rare, aim for internal temperature 50–52°C (122–125°F); for rare 46–48°C (115–118°F). For a 5–6 cm thick Chianina T-bone, sear both faces 4–6 minutes each and also briefly sear the bone and edges (1–2 minutes). Avoid flipping repeatedly—one flip is ideal.

Rest

Transfer steak to a warmed cutting board or platter. Add the optional butter, rosemary and crushed garlic on top to melt and perfume while resting. Tent loosely with foil and rest 10–15 minutes (longer for thicker cuts). This allows juices to redistribute.

Finish and carve

If desired, drizzle a little extra-virgin olive oil over the steak and finish with a light sprinkling of sea salt and freshly ground pepper. Slice the meat away from the bone across the grain into thick slices and serve with bone on or cut into portions.

Preheat oven

Preheat oven to 220°C (425°F).

Prepare potatoes

Toss halved baby potatoes with 3 tbs extra-virgin olive oil, chopped fresh rosemary and 1 tsp sea salt in a bowl to coat evenly.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–35 minutes until golden-brown and crisp on the outside and tender inside, shaking the pan once halfway through. Adjust time for potato size.

Finish

Taste and season with additional salt if needed. Keep warm until steak is ready to serve.

Assemble salad

In a bowl, combine mixed greens and halved cherry tomatoes.

Dress

Whisk together 2 tbs extra-virgin olive oil and 1 tbs red wine vinegar (or balsamic). Season with salt and pepper to taste. Toss salad just before serving to keep leaves crisp.

Serve

Place the rested, sliced Bistecca Fiorentina on a large platter or individual plates with roasted potatoes and the dressed salad. Offer lemon wedges at the table and additional coarse sea salt. Serve family-style to appreciate the large steak and rustic contorni.