Bistecca alla Fiorentina - Italy's Most Famous Steak at the Best Steakhouse in Florence!

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Take the steak out of the fridge at least two hours before cooking and keep it covered somewhere cool so it comes gradually to room temperature.
2. If the steak was dry-aged, trim off the dried outer crust, removing only the firm exterior and keeping as much good meat and fat as possible.
3. Cut the steak so it includes the T-shaped bone with both fillet and sirloin attached; it should be very thick, about four fingers.
4. Heat the charcoal grill until extremely hot, with strong, even heat and no large flames touching the meat.
5. Stand the steak upright on its bone so heat penetrates the thickest part; once the warmth has travelled through, lay it flat on the grill.
6. Cook for about 5 to 6 minutes per side, depending on thickness and heat intensity, turning with tongs and not piercing the meat.
7. Move or adjust the charcoal if the grill gets too hot, aiming for a deep brown crust without burning the outside.
8. Serve rare, with an internal temperature of about 50°C to 55°C.
9. Remove the fillet and sirloin from the bone and cut the meat into thick slices.
10. Arrange the slices on a warm soapstone plate, sprinkle with coarse salt and serve immediately.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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