The Bistecca alla Fiorentina, also known simply as “Fiorentina”, is one of the most renowned, tasty and traditional main dishes of our
It is a cut of beef or heifer obtained from the sirloin, in the lower part of the back. In the middle it has the characteristic “T” shaped bone,
that is why in English it is called “T-bone steak”.
The Italian word “bistecca” actually comes from the English “beef-steak”.
In Italy, the beginning of Fiorentina is said to date back to the era of the Medici’s Family, that is between the 1400s and the1700s,
when large amounts of beef were grilled to be distributed among the population during the 10 th August celebrations in honour of St.
The recipe we recommend today is the traditional one with a twist. The steak is seasoned with Fruity EVO Oil.
Remove the Bistecca alla Fiorentina from the fridge at least two hours before preparation.
Bistecca alla Fiorentina: the selection of the cut
The secret of an excellent Bistecca alla Fiorentina starts with the selection of the right cut, ideally a T-bone steak with a clear marbling and adequate thickness – at least 4 cm.
Season with a bit of salt, pepper, and fruity oil. Place the steak on a baking tray lined with kitchen paper.
In case you grill the steak, pre-heat your grill – a certain amount of ash need to be produced – then freely rest your steak on it, remembering to turn it any now and then. Cooking time is 15/20 minutes maximum.
According to your taste, you can grill at the following general temperatures:
48° C for very rare meat;
between 52° and 55° C for medium;
if, on the contrary, you like your meat well-done, grill for a few more minutes, but never exceed 60/65°C cooking
Once ready, let the steak rest on a cutting board – preferably wood – and season it again with some Fruity EVO Oil, salt, and
Fruity EVO Oil is indeed an ideal meat condiment, thank to its intense perfume, low acidity, and slightly spicy and fruity flavour.