RECIPE: Authentic Chianina Bistecca alla Fiorentina – Just Like in Tuscany

Bistecca alla Fiorentina is probably Italy’s most famous beef dish. Traditionally prepared with a thick bone-in rib steak, T-bone, or porterhouse from the legendary Chianina breed, it is grilled over glowing charcoal and served very rare in the center. The beauty of this recipe lies in its simplicity: exceptional beef, fire, salt, and time.

Ingredients (Serves 2–3)

• 1 Chianina Côte à l’Os or T-bone, approximately 1 to 1.5 kg (2.2–3.3 lbs)
• Coarse sea salt
• Premium extra virgin olive oil
• Freshly ground black pepper (optional)

Step 1 – Preparation

• Remove the meat from the refrigerator at least 2 hours before cooking.
• Pat the steak completely dry with paper towels.
• Do not season yet. Authentic Fiorentina is traditionally salted only after cooking.

Step 2 – Prepare the BBQ

Traditional Fiorentina is cooked over an extremely hot charcoal fire, preferably using oak, olive wood, or other hardwoods. The coals should be glowing hot with minimal flames.

Make sure you have:

• Direct heat
• Very high temperature
• A grill grate positioned as close to the coals as possible

Step 3 – Grilling

For a steak 4–5 cm (1.6–2 inches) thick

• Place the steak directly over the hot coals.
• Grill for 4 to 5 minutes on the first side.
• Turn only once.
• Grill for another 4 to 5 minutes on the second side.

For a steak 5–6 cm (2–2.4 inches) thick (traditional Fiorentina)

• Grill for 3 to 5 minutes per side.
• Then stand the steak upright on the bone for 5 to 7 minutes so the heat can travel through the bone toward the center.

The result should be:

• A dark, crispy crust
• A deep red center
• Extremely juicy meat

A true Fiorentina is traditionally served rare.

Step 4 – Resting

Allow the steak to rest for 5 to 10 minutes under loosely tented foil.

This helps the juices redistribute evenly throughout the meat.

Step 5 – Finishing Tuscan Style

• Remove the meat from the bone.
• Slice it thinly against the grain.

Finish with:

• Coarse sea salt
• A drizzle of premium extra virgin olive oil
• Optional freshly ground black pepper

A genuine Fiorentina needs nothing more.

Recommended Internal Temperatures

• Rare (traditional): 48–50°C (118–122°F)
• Medium Rare: 52–54°C (125–129°F)
• Medium: 56°C (133°F)

For Chianina beef, we strongly recommend staying between 48 and 52°C (118–125°F) to fully appreciate the unique character of this exceptional Tuscan cattle breed.

The Gustor Tip

For the most authentic Tuscan experience, serve your Bistecca alla Fiorentina with:

• Cannellini beans dressed with olive oil
• Arugula salad
• Grilled vegetables
• A robust Chianti Classico

And above all: keep the seasoning simple, avoid overcooking, and skip the sauce. A true Fiorentina is all about showcasing the extraordinary quality of Chianina beef. 🇮🇹🥩🔥