The Ultimate Guide to Bistecca alla Fiorentina: How to Cook and Pair It
The Bistecca Fiorentina (Florentine Steak) is not just a steak, it is the holy grail of Tuscan cuisine. If you’ve ever visited Florence and Tuscany in general, you know the sight: a massive, thick T-bone, charred on the outside and buttery-red on the inside. But how do you replicate this masterpiece at home?
The Secret is in the Cut (and in the Meat)
A true Fiorentina must come from either the Chianina or the Maremmana breed, one of the oldest and largest cattle breeds in the world. The cut must be a T-bone (including both the fillet and the striploin) and, most importantly, it must be thick.
In Tuscany, we say it should be at least "three to four fingers" thick (about 5-6 cm).
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Step-by-Step Cooking Technique
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Tempering: Remove the steak from the fridge at least 2 hours before cooking. It must be at room temperature to ensure even heat distribution.
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The Fire: Use high-quality charcoal (oak or holm oak is best). The grill must be scorching hot.
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No Seasoning (Yet): Never salt the meat before it hits the grill. Salt draws out moisture, which prevents that beautiful crust from forming.
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The "Standing" Rule: Cook the steak for about 4-5 minutes on each side (only flip once!). Then, the secret step, stand the steak upright on its bone for another 4-5 minutes. This allows the heat to travel up through the bone to the core without overcooking the meat.
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Resting: Let the meat rest for 3 minutes before slicing. Season with salt, pepper and a generous drizzle of Tuscan Extra Virgin Olive Oil we reccomend this: Extra Virgin Olive Oil le Capanne
The Perfect Wine Pairing
A steak this bold needs a wine with structure and tannins to cut through the fat.
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The Classic Choice: A Chianti Classico Riserva. The acidity and cherry notes perfectly balance the grilled flavors.
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The Power Choice: A Brunello di Montalcino. Its complexity and longevity make it the ultimate partner for a celebratory dinner.
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The Modern Choice: A Bolgheri Superiore (Super Tuscan), offering a velvety texture that complements the tenderness of the Chianina.
Browse our selection of premium Tuscan Red Wines to find your steak's perfect match
Condividere
