Dish

Bistecca alla Fiorentina

Florentine steak

Bistecca alla Fiorentina is made with a thick, bone-in T-bone or porterhouse steak that is grilled over hot coals. The steak is seasoned with salt and pepper and served rare or medium-rare. It is typically served with a side of cannellini beans and a drizzle of olive oil.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Meat Cut

Origins and history

Bistecca alla Fiorentina is a traditional dish from Tuscany, Italy. It is believed to have originated in the 16th century and was originally served to celebrate the feast of San Lorenzo.

Dietary considerations

Bistecca alla Fiorentina is a high-protein dish that is suitable for those following a low-carb or keto diet. However, it is not suitable for vegetarians or vegans.

Variations

There are no significant variations of Bistecca alla Fiorentina, as it is a simple dish that relies on the quality of the steak and the grilling technique.

Presentation and garnishing

Bistecca alla Fiorentina is typically presented on a large platter, with the steak sliced and arranged on top of the cannellini beans. It can be garnished with fresh herbs or a sprinkle of sea salt.

Tips & Tricks

To ensure that Bistecca alla Fiorentina is cooked to perfection, use a meat thermometer to check the internal temperature. It should be cooked to rare or medium-rare (120-135°F) for the best flavor and texture.

Side-dishes

Bistecca alla Fiorentina is typically served with a side of cannellini beans and a drizzle of olive oil. It can also be served with roasted potatoes or a simple green salad.