TABELIAAUTHENTIC ITALIAN RECIPE
Authentic Bistecca alla Fiorentina
A thick-cut T-bone seared hot, rested, then finished simply with salt and olive oil — Tuscany’s signature steak. The thickness of the cut, the sear and the resting time decide everything.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Thick-cut beef T-bone steak1200 g
- Coarse sea salt8 g
- Black pepper2 g
- Extra virgin olive oil20 ml
- Lemon1
Method
Bring the steak to temperature
Remove the T-bone from the refrigerator 45 minutes before cooking and pat the surface dry. It should be 4–5cm thick, with the chill just barely off the centre.
Prepare the finishing touches
Cut half a lemon into wedges. Set aside the coarse salt and black pepper for finishing.
Get the pan smoking hot
Heat a cast-iron or grill pan over high heat for at least 5 minutes, until a drop of water sizzles instantly and a faint haze of smoke rises.
Sear the surface hard
Stand the steak on its fat edge for 2 minutes, then sear one side for 5 minutes and the other for 5 minutes, until deeply coloured and the meat releases naturally when moved.
Finish from the bone side
Stand the steak bone-side down for 2–3 minutes, until the internal temperature reaches 48–50°C and it gives gently when pressed. Remove from the heat.
Rest the steak
Transfer to a board, season with half the coarse salt and rest for 10 minutes, until no juices run when cut and the seared colour has settled.
Carve and finish
Cut the meat from the bone and slice 1.5cm thick against the grain. Season the cut surface with the remaining salt and pepper, drizzle with the olive oil and serve with the lemon.
About this dish
Florence, spread along the Arno, is a Renaissance city of art — but it’s also a town of meat cookery, supported by Tuscany’s cattle-raising culture centred on the Chianina breed. Bistecca alla Fiorentina, a thick bone-in steak, symbolises that regional character.
The name bistecca is said to derive from the English “beef steak,” spreading through contact with British travellers who visited Florence in the 18th and 19th centuries. Today it’s treasured as the dish that represents Tuscany’s festive table, served in trattorias around San Lorenzo and grill houses out in the countryside.
This dish sits at the point where rural cattle-raising, urban dining-out culture, and the custom of sharing meat at the table all meet. Behind a plate that looks bold and rustic is the core value of Tuscan cooking: trust in the ingredient itself.
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