Bistecca alla Fiorentina (Italian Grilled Steak at Home)
A massive, bone-in T-bone or porterhouse steak, simply seasoned and grilled to perfection. This iconic Tuscan dish celebrates the quality of the beef with minimal fuss—just fire, salt, and tradition.
Bring steak to room temperature
Remove the steak from the refrigerator 30-40 minutes before cooking. Pat it completely dry with paper towels on all sides, including the bone. Let it sit at room temperature to ensure even cooking. The exterior should be bone-dry before grilling.
💡 Pro Tips:
- •Room temperature steak cooks more evenly throughout.
- •Dry surface = better crust and char.
Prepare the grill
Preheat a charcoal or gas grill to high heat (500-600°F / 260-315°C). For charcoal, arrange coals in a two-zone setup: pile most coals on one side for direct high heat, leaving the other side with fewer coals for indirect heat. Oil the grill grates lightly to prevent sticking. The grill is ready when you can hold your hand 5 inches above the grates for only 2-3 seconds.
💡 Pro Tips:
- •Charcoal adds authentic smoky flavor, but gas grills work well too.
- •Two-zone fire lets you sear over high heat, then finish gently if needed.
Season the steak
Just before grilling, season the steak generously on both sides with 2 tablespoons coarse sea salt or kosher salt and 1 tablespoon coarsely ground black pepper. Press the seasoning into the meat. Traditional Florentine style uses only salt—pepper is optional but delicious. Do not add oil yet.
💡 Pro Tips:
- •Coarse salt and pepper create a flavorful crust.
- •Season generously—a thick steak needs more seasoning than you think.
Grill the steak
Place the steak directly over the hottest part of the grill. Grill for 5-6 minutes without moving it, allowing a dark, charred crust to form. Flip the steak using tongs and grill for another 5-6 minutes on the second side. Stand the steak on its side (leaning against the bone) and grill the edges for 1-2 minutes. For a 2-inch thick steak, this method results in rare to medium-rare (120-130°F internal temperature). If you prefer more doneness, move the steak to the cooler side of the grill and cook for an additional 3-5 minutes.
💡 Pro Tips:
- •Don't move or press the steak—let it develop a crust.
- •Use an instant-read thermometer: 120-125°F for rare, 130-135°F for medium-rare.
Rest the steak
Remove the steak from the grill and place it on a cutting board. Drizzle 2 tablespoons extra virgin olive oil over the top. Let the steak rest for 10 minutes—this allows the juices to redistribute throughout the meat. Do not skip this step.
💡 Pro Tips:
- •Resting is crucial for juicy steak—cutting too early releases all the juices.
- •The steak will continue cooking slightly during the rest (carryover cooking).
Slice and serve
Using a sharp knife, slice the meat off the bone. Cut the tenderloin (smaller side) and strip (larger side) into thick slices, about 1/2 inch thick, cutting against the grain. Arrange the slices on a serving platter. Drizzle with any accumulated juices from the cutting board. Serve immediately with lemon wedges on the side. Optionally, garnish with fresh rosemary sprigs.
💡 Pro Tips:
- •Slicing against the grain ensures tender bites.
- •Squeeze fresh lemon over the steak just before eating for brightness.
- Charcoal or gas grill
- Tongs
- Instant-read thermometer
- Cutting board
- Sharp knife
- Paper towels
- 💡Authentic bistecca alla Fiorentina uses Chianina beef from Tuscany, but any high-quality, well-marbled T-bone or porterhouse works beautifully.
- 💡The steak must be at least 2 inches thick—thinner steaks won't achieve the proper char-on-the-outside, rare-on-the-inside perfection.
- 💡Traditionalists serve this steak rare to medium-rare only. Well-done is considered sacrilege in Florence.
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