Bistecca alla fiorentina

The Bistecca alla Fiorentina is an iconic dish of Tuscan cuisine, simple in its preparation but requiring great attention in selecting the meat and in cooking. Here’s how to prepare it.

Ingredients

• 1 Bistecca alla Fiorentina (usually from Chianina or Maremmana breed) of about 1.2 - 1.5 kg and with a thickness of at least 3-4 cm
• Coarse salt to taste
• Black pepper (optional)

Preparation

1. Remove the steak from the refrigerator at least one hour before cooking, to bring it to room temperature.
2. Preheat a grill or a cast-iron skillet over very high heat. If using the barbecue, make sure that the embers are even and not too lively.
3. Once the grill is very hot, lay the steak on it without adding salt or other seasonings.
4. Cook the steak for about 5-6 minutes on each side for a rare doneness, which is the recommended degree to best enjoy this cut. If you prefer medium, you can increase the minutes per side.
5. After having turned the steak once, you can lightly salt it on both sides.
6. For true connoisseurs, it is customary to also cook the steak standing on the bone side for a few minutes, to allow the heat to distribute better to the center of the cut.
7. Once the desired doneness is reached, transfer the steak to a cutting board and let it rest for about 5 minutes, so that the internal juices can distribute evenly.
8. If you like, you can add a grind of black pepper before serving.

Remember that Bistecca alla Fiorentina is a dish that enhances the flavor of the meat itself; therefore, it is better not to overdo it with seasonings that might cover its taste.

Curiosity

The name “Fiorentina” dates back to the 16th century when, during the feast of San Lorenzo, large quantities of meat were distributed to the population, and Florentine butchers would cook large steaks on the public grill. This practice was repeated every year and the steak began to be associated with the city of Florence.