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Florentine Steak - Bistecca Alla Fiorentina

Florentine Steak A.K.A Bistecca Alla Fiorentina. A delicious, juicy, rare steak cooked in the simplest way possible!
Prep Time2 mins
Cook Time10 mins
resting time5 mins
Total Time12 mins
Course: Main Course
Cuisine: Italian
Servings: 2 -3 people
Calories: 377kcal
Author: Emily Kemp


  • 1 Porterhouse or T-bone steak (1-2inches/2.5-5cm thick)
  • 1 pinch sea salt flakes
  • 1/2 tbsp mild olive oil


  • Heat up a griddle pan until smoking hot. Sprinkle over some sea salt flakes (this is optional).
  • Season the steak with a pinch of salt on each side and very lightly rub over some olive oil. Place the steak on the hot grill and sear on one side for 3 minutes. It should be charred and have a nice crust on the outside.
  • Turn it around and fry it again for another 3 minutes. These cooking times are for a 1 inch sized steak. See notes below for more suggested cooking times.
  • Tip: For thicker steaks, you will need to sit the steak upright on the bone for a few minutes to fry that too, hold it using a pair of kitchen tongs.


How To Stop Blood Juices Running From My Steak?

  • It's so simple, let it rest! No meat should be cut into straight away without resting. The juices will flood out and the meat will dry up. This is the number one rule when cooking a steak. Let it rest for at least 3-4 minutes before transferring it to the serving plate.
  • You'll end up with the most delicious, juicy and flavourful steak and no blood swimming about your plate...so delicious!

Top Tips When Making A Florentine Steak;

  • It has to be thick cut. At least 1-2inches/2.5-5cm but even better if you can it get 3 finger width
  • Get the best, highest quality meat possible. The traditional beef used to make a Florentine steak is Chianina Beef.
  • Use olive oil sparingly and use a mild one to avoid flavoring the meat with the oil
  • Season your steak only with salt (no pepper gets involved).
  • Bring your steak out of the fridge in advance, it should be near room temperature before cooking
  • Make sure your griddle pan is smoking hot before placing the steak on top. Traditionally this steak is made on a wood-fired grill so it should be as hot as possible!

Variations - Try adding Some Herbs

  • Ok, so I gave you the traditional way to make a Florentine steak but may want to mix it up a little from time to time (nothing too crazy).
  • Create a herb brush with some tyme and rosemary sprigs and brush the steak as you turn it on the griddle pan. This will give a subtle but delicious herby flavour to the steak.

Florentine Steak Cooking Times (for a rare steak);

  • 1 inch (2.5cm) steak - around 3 mins each side for rare
  • 1.5 inch (3.5-4cm) steak - around 4 mins each side
  • 2 inch steak (5cm) - around 5 mins each side

Ways To Serve Your Florentine Steak;

  • I like to serve the steak whole on a large chopping board, cut it up in slices to let people help themselves.
  • Serve with creamy polenta
  • White bean mash is always a great side to steak
  • Green beans in tomato sauce another Florentine dish and great side
  • A salad is always a good choice
  • Griddled ciabatta bread rubbed with garlic and bean
  • Good old fashioned potato wedges can never go wrong
Nutrition Facts
Florentine Steak - Bistecca Alla Fiorentina
Amount Per Serving
Calories 377 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 95mg32%
Sodium 111mg5%
Potassium 525mg15%
Protein 35g70%
Calcium 10mg1%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 377kcal | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 111mg | Potassium: 525mg | Calcium: 10mg | Iron: 3.4mg