Bistecca fiorentina alla griglia

Chargrilled T-bone steak

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This must be one of the most impressive spectacles in Tuscan restaurants. Outside or inside, waiters are seen pushing small wooden trolleys to carve the meat at the table. The meat used here is from the Chianina breed of cattle. The steaks are put onto the hot grill completely plain and are normally served rare, not bleeding, with a good drizzle of olive oil. They may also be cooked under a very hot oven grill or in a hot griddle pan or, in winter, inside, in the open fireplace.