Bistecca alla Fiorentina is a traditional Italian veal or heifer steak. In the fifteenth century in Florence, this specialty was offered during the celebrations in San Lorenzo’s honor by the famous De Medici family. The name bistecca comes from the English word beefsteak, as the story narrated that some English merchants came to the feast of San Lorenzo and were stunned by the quality and the taste of this specialty, shouting “Beefsteak” to ask for more.
This recipe comes from the Florentine grill master, Fabio Picchi, who was featured on Searching for Italy. His secret for the perfect grill? Sear it with a nice crisp on the outside but leave the middle very rare, for a melt-in-your-mouth experience.
Bistecca alla Fiorentina – Searching for Italy Recipe
- 1 – 3.5 lb steak, (Fiorentina, T-bone, or porterhouse)
- extra virgin olive oil
- salt, to taste
- Prepare the fire and heat the grill well.
- Place the meat on the grill and cook for approx. 4 to 5 minutes per side.
- Place the steak on a cutting board and let it rest for a minute or two.
- Carve out the bone and slice the steak.
- Season it with salt and drizzle it with extra virgin olive oil.
- Serve and enjoy.
- The steak should be at room temperature for at least a couple of hours before cooking it.
- Dab the meat with a paper towel before grilling it.
- Serve with roasted or grilled vegetables or fresh salad.
- The traditional cooking method of Fiorentina steak is very rare, grilled over hot coals.
If you like this post, then we definitely recommend checking out our Costoletta di Vitello post.