Recipes › Grilled › Italian Steak Florentine Recipe

Italian Steak Florentine Recipe

Recipe by Pedro M. A. Neves

Bistecca alla Fiorentina is a rustic Tuscan grilled steak that celebrates quality beef with minimal intervention—just salt, pepper, high heat, and a finish of lemon and olive oil. This iconic preparation showcases the meat's natural flavor rather than masking it, making it a cornerstone of Italian steakhouse tradition. Simple, direct, and deeply satisfying.

Ingredients

• 2 bone-in ribeye or T-bone steaks, 4–5 cm (1.5–2 inches) thick, totaling 800–900 g (28–32 oz)
• 6 tablespoons (90 ml) extra virgin olive oil
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 lemons, halved
• 4 sprigs fresh rosemary
• 4 cloves garlic, unpeeled and crushed
• Fleur de sel for finishing (optional)

Instructions

1. Remove steaks from refrigeration 30 minutes before grilling to reach room temperature. This ensures even cooking throughout the meat.

2. Pat steaks dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.

3. Heat a grill or grill pan over high heat until very hot, approximately 5 minutes. Lightly oil the grates to prevent sticking.

4. Place steaks on the grill and cook for 4–5 minutes without moving them, developing a deep caramelized crust.

5. Flip steaks once and cook for another 4–5 minutes for medium-rare (internal temperature 52–55°C or 125–130°F). Baste with a mixture of olive oil, crushed garlic, and rosemary during the final 2 minutes.

6. Transfer steaks to a warm plate and rest for 5 minutes, allowing juices to redistribute through the meat.

7. Rub the cut side of lemon halves across the surface of each steak. Drizzle with additional high-quality olive oil and finish with fleur de sel if desired.

8. Serve immediately while still hot, presenting the steak with lemon wedges on the side.

Substitutions

• For leaner cuts: use bone-in strip loin (New York strip) instead of ribeye, reducing cook time by 1–2 minutes per side
• For a milder herb profile: substitute sage or thyme for rosemary
• For dairy-free finishing: use herb-infused olive oil (without butter) and omit any cheese accompaniments
• For gluten-free: this recipe is naturally gluten-free; verify that all ingredients, especially seasoning blends, contain no additives

Tips

• Never pierce the steak with a fork during cooking—use tongs only to preserve juices and avoid drying out the meat
• Let the steak rest on a warm plate after grilling; this redistributes juices and ensures a tender, juicy bite rather than a dry one
• Use a meat thermometer to monitor internal temperature; 52–55°C (125–130°F) is the traditional Italian medium-rare (al sangue)
• High-quality Tuscan olive oil and sea salt make a measurable difference in the final flavor—invest in good versions for this minimal-ingredient dish

Bistecca alla Fiorentina originates from the Tuscan region of Italy and is traditionally prepared with beef from the Val di Chiana cattle breed. It remains a signature dish in Florence (Firenze), often served at long communal tables, and reflects the Tuscan philosophy of letting prime ingredients shine through honest, straightforward cooking.

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