Bistecca alla Fiorentina

Florentine T-Bone Steak


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This recipe is an iconic symbol of Florentine gastronomy. A huge, luscious, rare and tender steak of Chianina beef, grilled over a scented wood fire and dressed simply with oil, rosemary, garlic and salt and pepper (unless you are a real purist), the fire and the wood used to cook this superb meat is actually one of the most important ingredients for the success of the dish. Many people gasp at the sight of the thickness and size of the steaks, but they are meant to be for sharing, and accompanied with just a green salad and some Tuscan bread. Once washed down with a good bottle of Chianti, the beauty of this very Tuscan eating experience becomes obvious.


  • 3-4 rosemary sprigs
  • 3-4 garlic cloves
  • 30-45 ml/2-3 tbsp extra virgin olive oil
  • 1 T-bone steak, about 675 g/ lb
  • sea salt and ground black pepper
  • salad and bread, to serve


  1. Combine the picked leaves from the rosemary, the garlic, a good pinch of salt and pepper and the oil in a bowl.

  2. Place the steak in a flat dish, then add the marinade ingredients. Stir to mix, then leave to marinate for 24-48 hours.

  3. Light the barbecue and, when the flames have died down, position a griddle rack over the hot coals. Cook the steak to taste. Alternatively, preheat a griddle pan on a stove set to high, until it is smoking hot, then cook the steak to taste. Serve with salad and bread.