In breve
The dish in short
- A T-bone steak from the loin, fillet on one side of the bone and sirloin on the other, at least 4 cm thick and about 1 kg, well hung.
- At room temperature, never salted or oiled first, on a hot grill over glowing charcoal under a light ash, and never pierced.
- 3–5 minutes a side, turned once, and taken off very rare, at about 48 °C in the centre, then rested a few minutes on a board.
- US food-safety guidance gives 63 °C and a 3-minute rest for whole cuts of beef; the tradition serves it well below that, red inside.
- Salted only once it is cut, with flaky salt, black pepper and a drizzle of extra virgin olive oil, and eaten at once.
Il video, Firenze, Toscana
Bistecca alla fiorentina
The video: Florentine T-bone steak of young beef, grilled over charcoal and served rare
A thick T-bone steak of well-hung young beef, traditionally from Tuscan breeds such as Chianina, seared on both sides over glowing charcoal, served rare and salted only once it is cut, often with a drizzle of olive oil: Florence's bistecca, on Italy's list of traditional food products since 2020. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 3
- Hands-on
- 44 min
- Cooking
- 41 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
