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How the Best Florentine Steak is Made – Video & Recipe 🥩🇮🇹

These legendary steaks are a staple in Florence!

Bistecca alla Fiorentina, or Florentine steak, is a classic Tuscan dish originally from the city of Florence. The dish requires specific preparation – it must be cooked over a certain type of wood at a certain temperature and the beef itself must be a certain cut, size and thickness. In this video, Claudia Romeo visits Trattoria Dall’Oste, a popular steakhouse in the heart of Florence. Watch how the perfect Bistecca alla Fiorentina is made and check out our recipe below!


  • 3 lb aged porterhouse steak
    Note: 3 fingers thick and able to stand on its own is the rule. Ask your local butcher for the best cut for a Florentine steak.
  • 1 tablespoon of kosher salt
  • Oak for cooking
    Note: You must use a dense wood so that it is able to burn for a long time. 


  1. Let the steak come to room temperature for about 3-4 hours before cooking. Note: This will ensure your steak doesn’t take too long to get to the ideal temperature of 122 F.
  2. Prepare a grill using oak to start the fire. 
    Note: You can use an electric grill or a cast-iron skillet if you need to but the surface should be very hot 
  3. Season your steak with salt on each side then place on the grill. The steak should be cooked for 5 minutes on each side and not moved. 
  4. After each side is cooked, place the steak on its side to warm through the bone for about 5-10 minutes. 
  5. Remove from heat and let rest for another 10-15 minutes before serving. Season to taste and enjoy!


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