The word bistecca was borrowed from the English beefsteak in the early 19th century. An 1863 dictionary defines it as:

…a large slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked.

If this is the definition why a Florentine steak has such a reputation to be special ?

The Florentine steak is the perfect example that when simplicity goes hand in hand with quality ingredients ,it realises  a great dish.

Ingredients EVOO- salt – steak

Bistecca alla Fiorentina is an easy, traditional recipe from Florence.

Fine modulo

But, this is no ordinary steak.

Traditionally, the meat for Bistecca alla Fiorentina comes from an ancient breed of Tuscan cattle, called the Chianina. This breed of cattle is known for their incredibly flavorful meat.

In addition to being steak from a specific breed of cattle, this steak is also a very specific cut.

Bistecca alla Fiorentina is made from a thick cut of porterhouse steak.

The steak is cut from the loin, just below the rib cage and above the round. The higher cuts, nearer to the rib cage also contain the fillet, whereas the lower cuts do not. The Bistecca alla Fiorentina refers to both cuts, which are known as bistecca nel filetto and bistecca nella costola respectively.

Once cut, the steak has the classic T-shape. The bistecca nel filetto will generally be the less high cut and the bistecca nella costola the higher one; in Florence we like to measure our steaks in terms of fingers, and a good steak should be between 3 and 4 fingers high. It may weigh anything between 800g /1.76 pounds and 1.2kg./2.6 pounds.

These are 3 fingers.

The difference in taste? The filetto is generally smooth, butter-like and almost melts in the mouth. Yet the muscle further down the spine that works harder is generally more robust than the fillet, it’s marbled with fat and is generally considered more flavoursome

What makes a big difference in the quality of the meat is that the beef is left to hang before being butchered between 15 and 21 days

How to prepare  a Bistecca alla Fiorentina:

Cooking a Bistecca alla Fiorentina is definitely an art.

The steak should always be cooked from room temperature and never from the fridge. A high temperature is required and the steak is cooked for just 3–5 minutes on each side, turning it once, with no condiments.

 To organize the fire, we typically use   oak and olive wood .

The unseasoned meat is turned once, cooking it about 3–5 minutes per side. Finally, it is cooked “standing” on the side of the bone (the steak must be thick enough to stand alone), for 5/7 minutes, until the traces of juice disappear from the bone.

Here cooking with ribs and sausages

The meat is well browned on the outside and red, soft and juicy on the inside, warm, but not cooked.

 Just a sprinkle of salt before serving is perfect.

Pepper, olive oil have to be delicately added. A simple way is  to mix some salt in a  bowl with EVOO , a tbs. lemon juice and then brush a little of it on the Bistecca using a sprig or Rosemary used as a brush, so it will release a light rosemary flavour.

Where to eat really good Bistecca alla Fiorentina in Florence

L’Osteria di Giovanni

Trattoria Sostanza

Buca Lapi

And when you are in Chianti:

Le Panzanelle in Panzano in Chianti

La Bottega di Giovannino in Radda in Chianti

Dario Cecchini in Panzano in Chianti

Traditional accompaniments are cannellini beans dressed in olive oil, or a salad.

On the table, it goes well with a good red wine,like Chianti classico.

If you like red meat but the Bistecca is too read, try la Tagliata.