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Bistecca alla Fiorentina (Tuscan steak) recipe

Bistecca alla Fiorentina (Tuscan steak) recipe

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This much loved Tuscan steak is traditionally made from the region's Chianina breed of cattle, which are prized for their tenderness and flavour. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary and salt are needed to highlight the rich flavour of the meat.

27 people made this

IngredientsServes: 6

  • 4 sprigs fresh rosemary, chopped
  • 1kg T-bone or porterhouse steak
  • 3 tablespoons Tuscan olive oil
  • grey sea salt and freshly ground black pepper to taste
  • 6 lemon wedges

MethodPrep:5min ›Cook:10min ›Extra time:1hr marinating › Ready in:1hr15min

  1. Press chopped rosemary onto both sides of steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  2. Start an outdoor barbecue using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  3. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  4. Place steak onto barbecue, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  5. To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (top loin) steak into 6mm slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.


Bistecca Fiorentina is normally served rare or medium-rare. If you prefer your steak more well done, cook as stated to form the crust, then place onto a cooler part of the barbecue, and continue cooking to desired doneness.


If you do not wish to fire up the barbecue, this steak may also be cooked under the grill, following the same directions and times in the recipe.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (13)

by naples34102

Most important to great bistecca is not so much the seasoning, which is minimal, but a good piece of meat and someone who knows how to cook it properly. Hubs managed both. I've had steak prepared this way all my life, but always in a skillet, not on the grill. Hubs resisted, since he has his tried and true seasoning for grilled steaks, but he admitted he liked this. Seasoning is typically just olive oil, a good grey sea salt and pepper. Rosemary, lemon and sometimes garlic are options I skipped. A simple garnish of arugula and some grilled potatoes with thyme finished the steak perfectly. I loved this, but then again, as an Italian gal who is quite familiar with this, I may just be a little biased!-31 Jul 2009

by Jillian

This steak was fabulous! I love fresh rosemary and when paried with a good cut of steak the result is out of this world. I highly recommend cooking this on charcoal if you can. We served this with roasted red potatoes, a garden salad with a light vinaigrette dressing and a good glass of wine- this meal definitely rivaled any restaurant.-21 Apr 2010

by Spunky Buddy

I'm pretty fixed and rigid when it comes to how I like my steak prepared, but this is a deviation I don't mind repeating. The wonderful Italian flavors of rosemary, sea salt, pepper and olive oil are subtle, and actually enhance the flavor of the meat.-11 Sep 2011

Watch the video: Bistecca Fiorentina Chianina T-Bone Steak Antica Macelleria Falorni Toskana (January 2022).