Some tips about how you
make an excellent
bistecca alla fiorentina

The bistecca alla fiorentina also called ‘la fiorentina’ is a big T-bone steak. If you are a meat lover this is the dish for you! Remember that the ‘bistecca alla fiorentina’ becomes inedible if you over cook it and it would be a real offense to the Florentine cuisine! The meat must simply be tender and succulent inside and keep its red color, meanwhile the outside has to be crispy.

Before...

Preparation time: 15 minutes

Cooking time: 10 minutes

Chianina T-bone beef steaks should be around 1000-1300 grams each and it’s very important that they are cut in 4-5 cm slices.

Extra-virgin olive oil

Salt and Black pepper

The preparation of the ‘bistecca alla fiorentina’ is really easy, we can almost say that it prepares itself. There are only two important things to pay attention to, first of all the quality of the meat and second of all the cooking time. If you make a mistake with one of these two things you will have an awful dish! To start, prepare a nice barbeque and heat up your grill (it would be better with a broiler). Grill the steaks for five minutes on each side, pay attention not to pierce the steaks with a fork when you are turning them, it’s better to use tongs.

.....and after !!! In the meantime, heat the plates up on which you are going to serve the steaks. Do this so the meat won’t get cold so fast and once on the table it won’t lose its taste. After those five minutes of grilling, your steaks are grilled to the right point. Take them away from the grill and season them with salt, pepper and some olive oil. After this you are ready to serve your friends and make them happy!

It’s important not to salt and pepper during the grilling because the meat loses its juices and enzymes, this will cause humidity and this stops the formation of the crispiness on the outside of the steak. The best side-dishes are French-fries, fresh tomatoes or a salad but you can also try it with fresh beans and oil.

We don’t want to think about the fact that you might not like wine, so if Bacchus is a friend of yours (like he is of ours!!) we recommend a good ‘Chianti Classico’ preferably a reserve or a red wine from the Sienese hills. What is better than a nice bistecca alla fiorentina ?

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