Nearly every Tuscan home cook is an expert at bistecca alla fiorentina, a traditional Florentine style steak recipe. The steak is typically from Chianina cattle, an ancient breed from Tuscany known for its prized and tasty meat, seasoned with local spices, and grilled over red-hot coals.

Florentine style steak is traditionally served rare but we have given timings for medium in the recipe below if this is how you prefer your steak done.

Prep Time: 5 mins

Cook Time: 20-25 mins

Servings: 3-4

Ingredients

1 T-bone or Porterhouse steak, 1-1.3kg, around 5cm thick
Extra virgin olive oil
Coarse salt
Coarse ground black pepper

Instructions:

Remove the steak from the refrigerator at least 1 hour before cooking, to allow it to come to room temperature.
Preheat a grill pan to a medium-high heat.
Pat the steak dry, brush all over with extra virgin olive oil and season generously with salt and pepper on all sides.
Use tongs to hold the steak, fat edge down, in the grill pan for 6 minutes to render the fat and get it dark golden.
Turn the steak on to one of its flat sides, cook for 6-8 minutes for rare, 8-10 minutes for medium. Do not move the steak while cooking to ensure it gets well-charred.
Flip the steak and cook for a further 6-8 minutes for rare, 8-10 minutes for medium.
Remove the steak from the pan and allow to stand for 5 minutes.
Carve the steak off the bone and slice before serving.

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