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Bistecca alla Fiorentina Recipe

Staff Writer
Bistecca alla fiorentina
Edward Park

Bistecca alla fiorentina

Few dishes symbolize Florence and evoke a sense of place more than Bistecca alla Florentina. Known abroad as either a T-bone or porterhouse steak, to the Florentines it is simply a bistecca and was originally known as carbonata. The wod bistecca comes from the English word beefsteak. The term gained currency in the mid-nineteenth century with the arrival of British settlers in Tuscany.

Deliver Ingredients


  • Two 1 ½-pound steaks, T-bone or porterhouse
  • Olive oil, for drizzling
  • Salt and pepper


Preheat the grill or broiler. Add the steaks and grill or broil for 5 minutes on each side for rare, until browned on the outside and just pink inside. Remove from the heat and sprinkle with salt. Drizzle a ring of oil on a warmed dish, put steaks on it and serve immediately, sprinkled with pepper.

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.