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.
- 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.
- 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
- 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.
- After each side is cooked, place the steak on its side to warm through the bone for about 5-10 minutes.
- Remove from heat and let rest for another 10-15 minutes before serving. Season to taste and enjoy!