Equipment
Ingredients
Steak
- 1000 g t-bone steak, room temperature
- 15 g flaky sea salt
- 5 g black pepper, freshly cracked
- 15 ml extra virgin olive oil
Rocket Salad
- 100 g rocket leaves, washed and dried
- 30 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 30 g parmigiano reggiano, shaved into thin ribbons
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1418 kcal
- Protein
- 107 g
- Carbohydrates
- 4 g
- Fat
- 106 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 3277 mg
- Saturated Fat
- 39 g
- Trans Fat
- 5 g
- Monounsaturated Fat
- 54 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 320 mg
- Potassium
- 1385 mg
- Calcium
- 376 mg
- Iron
- 9.5 mg
- Magnesium
- 85 mg
- Phosphorus
- 1005 mg
- Zinc
- 17.3 mg
- Vitamin A
- 111 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 4.9 mg
- Vitamin K
- 80 mcg
- Vitamin B6
- 2.9 mg
- Vitamin B12
- 8.5 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 1.10 mg
- Niacin
- 26.0 mg
- Folate
- 76 mcg
- Water
- 375 g
Sources: USDA FoodData Central
Method
Remove the t-bone steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
Preheat the outdoor grill or cast iron skillet to high heat, about 260°C (500°F).
Thoroughly pat the steak dry with paper towels. Season generously on all sides with the flaky sea salt and freshly cracked black pepper.
Place the steak on the grill. Cook without moving it for 5 minutes to develop a dark, caramelized crust.
Flip the steak using long tongs and cook for another 5 minutes on the second side. Check the center with a digital meat thermometer; for a traditional rare center, the internal temperature should reach 50°C (120°F). Health guidelines recommend 63°C (145°F) for maximum food safety, though this will cook the meat to medium-well and alter the traditional texture.
Using the tongs, stand the steak upright on its flat bone edge to sear the fat cap and heat the bone through. Hold in place for 2 minutes.
Transfer the steak to a carving board. Drizzle lightly with the 15ml of extra virgin olive oil designated for the steak, and let it rest undisturbed for 10 minutes so the juices redistribute.
While the steak rests, combine the rocket leaves, fresh lemon juice, and the remaining 30ml of extra virgin olive oil in a mixing bowl. Toss gently to coat.
Carve the steak by cutting the strip and tenderloin away from the bone, then slice the meat across the grain. Serve immediately alongside the dressed rocket salad, topped with the shaved Parmigiano Reggiano.
Chef's Notes
- The secret to a perfect Bistecca alla Fiorentina is standing it on the bone during cooking. The bone acts as a thermal conductor, radiating gentle, even heat into the thickest parts of the meat.
- Never dress the rocket salad until the very last moment. The acid in the lemon juice will quickly wilt the delicate leaves if left sitting.
- Traditional Florentine steak is served rare, known as al sangue. If you prefer your meat cooked more thoroughly, use a slightly lower heat after the initial sear to avoid burning the outside.
- Because the seasoning is so simple, the quality of ingredients is paramount. Use the best extra virgin olive oil and flaky sea salt you can find, as they provide the primary flavoring for the beef.
Storage
Refrigerator: 3 days — Store leftover steak in an airtight container. Do not store dressed salad as the leaves will wilt immediately.
Reheating: Slice thinly and serve cold, or reheat very gently in a warm skillet just to take the chill off without cooking the meat further.
Troubleshooting
Steak is tough or chewy
Cause: The meat was cooked well past medium-rare or sliced with the grain instead of against it
Fix: Cannot be fixed, but slicing the remaining meat as thinly as possible can slightly improve the eating experience
Prevention: Monitor the internal temperature closely with a digital thermometer and always slice perpendicular to the visible muscle fibers
Exterior lacks a good crust and is pale or grey
Cause: The grill or skillet was not preheated adequately, or the steak surface was too wet before cooking
Fix: Cannot be fixed once the inside is cooked to temperature
Prevention: Preheat the cooking surface fully and thoroughly pat the steak dry with paper towels before seasoning
Cultural Context
Bistecca alla Fiorentina is a magnificent, thick-cut porterhouse or T-bone steak that hails from Florence, Tuscany. Historically prepared over wood coals during the Festival of San Lorenzo, this dish relies entirely on the premium quality of local Chianina beef and the utmost simplicity of its preparation. The marriage of rich, charcoal-seared meat and a bright, peppery rocket salad represents the fundamental Italian culinary philosophy of letting prime ingredients speak for themselves without heavy sauces or marinades.
