The tradition of bistecca dates back to the Medici, who used to give out grilled cuts of beef to the people during the feast of St Lawrence (San Lorenzo). English travellers at that time began to call the dish 'beef steak', which in Italian translated into 'bistecca'.
What makes fiorentina so special?
The basis of this steak is the meat of the Tuscan Chianina breed of cattle, which is characterised by its fine fibres and distinctive flavour. A real bistecca alla fiorentina must be from the loin of the cattle (porterhouse or T-bone cut) with a T-shaped bone separating the sirloin and the roast.
Another key factor is thickness - the steak must be at least 3-5 cm thick and weigh around 1-1,5 kg. Thanks to this size, fiorentina is traditionally prepared for several people and served sliced.
How is it properly prepared?
Fiorentina is prepared as simply as possible to bring out the flavour of the meat. Basic rules:
- The meat must be at room temperature. It should be outside for at least an hour before grilling.
- Only salt, pepper and olive oil should be used. After cooking, the steak is drizzled with olive oil, but no marinades or sauces are needed.
- It is grilled on hot charcoal. Preferably on a grill or in a cast iron pan, without oil. The meat is cooked only briefly - usually 3-5 minutes on each side and then 5-7 minutes standing on the bone to warm through.
- It must remain rare inside. A proper bistecca alla fiorentina is rare (medium rare at most) - any further browning is considered a gastronomic sin in Tuscany.
How to serve it?
After resting, the steak is sliced thickly and served with simple side dishes - most often grilled vegetables, roasted potatoes or fresh bread. A great accompaniment is a Tuscan red wine, such as Chianti Classico or Brunello di Montalcino.
Bistecca alla Fiorentina is not only an icon of Tuscan cuisine, but also a symbol of how perfect simplicity can be. If you like quality beef and authentic gastronomic experiences, it's worth trying it right in Florence - in the right place with the right wine.
