A culinary tour of Florence gastronomic tradition – Bistecca alla Fiorentina

How to cook the Italian t-bone steak Bistecca alla Fiorentina to perfection.

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Bistecca alla Fiorentina – Emilia Delizia Food tours

Italian cuisine is not just about carbs such as bread, pizza and pasta but we have aslo good meat dishes. In Particular in Tuscany we find the Bistecca alla Fiorentina a meat dish from Florence, a massive t-bone steak that should be at least 4 cm tick and one kilo of weight. The perfect Fiorentina steak comes from cows of the Chianina breed. A native cattle of Tuscany which is reared outdoor and fed with grasses according to a strict discipline. The diet of the animals will confer high nutritional values to the beef. When buying the meet from the local butcher in Tuscany you should make sure that the cut has enough fillet, as they tend to cut it out and sell it apart, however the best Fiorentina steak must have plenty of fillet attached.

How to cook bistecca fiorentina.

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How to cook bistecca alla fiorentina

The cooking of the steak is rather simply but you should follow the traditional steps if you want to obtain the perfect results. First of all it should be grilled on noble woods such as ash or oak which will confer the best flavours. When the coals start to ash the fire is hot enough. Spread them with a tool in order not to have an open flame or the meat will burn. Then position the stainless steal grill on the coal and use it only when is very hot.

To cook bistecca alla Fiorentina you will not need neither salt, nor oil, of course you can add a little seasoning at the end of the the cooking.

Once your “Griglia” is very hot, place the steak on each side for 3/5 minutes until nicely browned and a crust start to form. The following step is to cook the inside of the meat with the passive heat from the coal fire. So place the steak upright, sitting on the bone for 15/20 minutes. The traditional way wants a steak that is raw inside, but if you do not like your meat that way you can continue cooking it on the sides until it stops bleeding.

How to serve bistecca alla Fiorentina.

Once it is done, you can carve it on a wooden board and serve thin slices of the steak to each guest. A kilo portion will feed 3/4 people easily. Do not forget to get your best salads out and nice home made bread to go with. Of course you should serve Chianti Classico wine with the Italian T-bone Steak.

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a tour into Florence culinary traditions
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