Florentine Steak - Bistecca Alla Fiorentina

Name: Florentine Steak - Bistecca Alla Fiorentina
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2 -3 people
Ingredients: 1 Porterhouse or T-bone steak; 1 pinch sea salt flakes; 1/2 tbsp mild olive oil

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5.0

15 reviews

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Prep Time
2 mins
Cook Time
2 mins
resting time
5 mins
Total Time
12 mins
Servings
2 -3 people
Calories
377 kcal
Course
Main Course
Cuisine
Italian

Florentine Steak - Bistecca Alla Fiorentina

Christopher House

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Florentine Steak A.K.A Bistecca Alla Fiorentina. A delicious, juicy, rare steak cooked in the simplest way possible!

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Ingredients

Servings

1 Porterhouse or T-bone steak (1-2inches/2.5-5cm thick)
1 pinch sea salt flakes
1/2 tbsp mild olive oil

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Instructions

Heat up a griddle pan until smoking hot. Sprinkle over some sea salt flakes (this is optional).
Season the steak with a pinch of salt on each side and very lightly rub over some olive oil. Place the steak on the hot grill and sear on one side for 3 minutes. It should be charred and have a nice crust on the outside.
Turn it around and fry it again for another 3 minutes. These cooking times are for a 1 inch sized steak. See notes below for more suggested cooking times.
Tip: For thicker steaks, you will need to sit the steak upright on the bone for a few minutes to fry that too, hold it using a pair of kitchen tongs.

Notes

It's so simple, let it rest! No meat should be cut into straight away without resting. The juices will flood out and the meat will dry up. This is the number one rule when cooking a steak. Let it rest for at least 3-4 minutes before transferring it to the serving plate.
You'll end up with the most delicious, juicy and flavorful steak and no blood swimming about your plate...so delicious!
It has to be thick cut. At least 1-2inches/2.5-5cm but even better if you can it get 3 finger width
Get the best, highest quality meat possible. The traditional beef used to make a Florentine steak is Chianina Beef.
Use olive oil sparingly and use a mild one to avoid flavoring the meat with the oil
Season your steak only with salt (no pepper gets involved).
Bring your steak out of the fridge in advance, it should be near room temperature before cooking
Make sure your griddle pan is smoking hot before placing the steak on top. Traditionally this steak is made on a wood-fired grill so it should be as hot as possible!
Ok, so I gave you the traditional way to make a Florentine steak but may want to mix it up a little from time to time (nothing too crazy).
Create a herb brush with some thyme and rosemary sprigs and brush the steak as you turn it on the griddle pan. This will give a subtle but delicious herby flavor to the steak.
1 inch (2.5cm) steak - around 3 mins each side for rare
5 inch (3.5-4cm) steak - around 4 mins each side
2 inch steak (5cm) - around 5 mins each side
I like to serve the steak whole on a large chopping board, cut it up in slices to let people help themselves.
Serve with creamy polenta
White bean mash is always a great side to steak
Green beans in tomato sauce another Florentine dish and great side
A salad is always a good choice
Griddled ciabatta bread rubbed with garlic and bean
Good old fashioned potato wedges can never go wrong

Nutrition Information

Show Details

Calories 377kcal (19%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 10g (50%) Cholesterol 95mg (32%) Sodium 111mg (5%) Potassium 525mg (15%) Calcium 10mg (1%) Iron 3.4mg (19%)