The Florentine steak, or Bistecca alla Fiorentina, is a thick-cut, bone-in steak traditionally prepared over an open fire. Here I served it with BBQ vegetables. Since the 1970s, I have experienced this dish firsthand at my aunt’s farm in the Chianti region of Tuscany, where it was cooked with simplicity and care. I will explain how to prepare it the traditional way, from choosing the best ingredients to mastering the open-fire grilling process, while also exploring its history and cultural importance.
To print the recipe:
How To BBQ Bistecca Alla Fiorentina (Steak Florentine) Like a Tuscan
For the Florentine steak
▢4 lb – 2 kg T-bone or Porterhouse 5–6cm / 3–4 inches thick
▢salt & pepper
▢extra virgin olive oil
For the grilled vegetables
▢3 zucchini
▢3 eggplants
▢3 red peppers
▢2 red onion
▢salt & pepper
▢extra virgin olive oil
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Dining and Cooking