Bistecca alla Fiorentina

🥩 Bistecca alla Fiorentina – Authentic Tuscan Steak Recipe

If you’ve ever traveled through Tuscany, you’ve likely heard of the legendary Bistecca alla Fiorentina, the crown jewel of Florentine cuisine. This iconic Tuscan steak recipe is simple yet powerful: a massive porterhouse steak grilled over wood or charcoal, finished with nothing more than olive oil, freshly cracked pepper, and a sprinkle of authentic Italian sea salt.

In this recipe, we’ll show you how to make Bistecca alla Fiorentina at home using traditional techniques and elevate it with premium finishing salts from around the world.

🧾 Ingredients

• 1 porterhouse or T-bone steak, 2–3 inches thick (ideally 2–3 lbs)

• 2 tablespoons extra virgin olive oil (Tuscan EVOO if available)

• Freshly cracked black pepper

• Finishing Sea Salt (see options below for Italian, Guatemalan, Honduran, Mexican, and infused salts)

🔥 How to Cook Bistecca alla Fiorentina (Step by Step)

1. Bring the Steak to Room Temperature

Remove the steak from the fridge at least 1–2 hours before cooking. This ensures even grilling and the perfect rare-to-medium-rare finish.

2. Prepare the Grill

The most authentic way to cook Florentine steak is over oak or olive wood coals, but lump charcoal works beautifully. Heat until glowing red and slightly ashy — you want intense heat for a perfect crust.

3. Grill the Steak

• Place the steak directly over the hot coals.

• Grill 5–7 minutes per side for a thick 2–3 inch cut.

• Stand the steak on the bone edge for 3–5 minutes to render fat and crisp the edges.

• The target internal temperature is 120–125°F for authentic Bistecca alla Fiorentina (rare to medium-rare).

4. Rest the Steak

Transfer the steak to a board, tent lightly with foil, and rest for 5–10 minutes. This allows the juices to redistribute.

5. Slice, Season, and Serve

Slice thick against the bone. Drizzle with high-quality olive oil, add cracked black pepper, and finish with a generous sprinkle of sea salt.

🧂 The Best Finishing Sea Salts for Bistecca alla Fiorentina

Traditionally, Florentine chefs use Italian sea salt to finish the steak — but you can elevate your experience by exploring different salts from around the world:

• 🇮🇹 Italian Sea Salt (Trapani/Sicilian) → The most authentic choice. Coarse, mineral-rich, and true to Tuscan tradition.

• 🇭🇳 Honduras Sea Salt → Rustic and bold, adds a Basque-style crust for adventurous steak lovers.

• 🇬🇹 Guatemala Sea Salt → Fine-grained, clean, and delicate — dissolves quickly for a smooth finish.

• 🇲🇽 Mexican Sea Salt (Flor Blanca) → Bright and briny, a perfect twist if serving with roasted vegetables or beans.

• 🔥 Smoked or Spicy Infused Salts → A modern upgrade for bold palates. Try a smoky hickory salt or chili-infused salt if pairing with robust red wines or bourbon.

🍷 What to Serve with Bistecca alla Fiorentina

This steak is typically served with Tuscan beans (fagioli all’uccelletto), roasted potatoes, or a simple arugula salad. Pair it with a glass of Chianti Classico, Brunello di Montalcino, or Super Tuscan wine for the ultimate Florentine experience.

📖 Recipe Card

Bistecca alla Fiorentina – Authentic Tuscan Steak Recipe

• Prep Time: 15 min (plus 1–2 hours resting)

• Cook Time: 15–20 min

• Rest Time: 10 min

• Total Time: ~45 min

• Serves: 2–3

✅ Final Thoughts

Bistecca alla Fiorentina isn’t just a steak — it’s a cultural ritual. By keeping it simple and using the best ingredients — a thick porterhouse, real wood coals, and the right finishing sea salt — you can recreate this Tuscan masterpiece at home. Whether you stick with authentic Italian sea salt or experiment with smoky or spicy infused salts, this dish will deliver unforgettable flavor.

 Authentic Bistecca alla Fiorentina recipe. Learn how to grill Tuscan porterhouse steak over charcoal and finish with Italian sea salt.

Bistecca alla Fiorentina recipe, Tuscan porterhouse steak, and Italian sea salt 

🔥 Grill Stage Images

• Thick-cut porterhouse steak grilling over charcoal for Bistecca alla Fiorentina Tuscan steak recipe.
  
  

• Authentic Bistecca alla Fiorentina steak cooking over oak wood flames in Tuscany style.”

🥩 Resting & Slicing

• Bistecca alla Fiorentina Tuscan porterhouse steak resting before slicing.
  
  

• Authentic Florentine steak sliced against the bone with sea salt and olive oil.
  
  

🧂 Salt Finishing

• Italian sea salt sprinkled on grilled Bistecca alla Fiorentina steak.
  
  

• Close-up of coarse finishing sea salt on Tuscan porterhouse steak.
  
  

🍷 Serving / Plated Dish

• Bistecca alla Fiorentina served family-style with olive oil, black pepper, and Italian wine.
  
  

• Authentic Tuscan steak recipe paired with Chianti Classico and roasted potatoes