There are few dishes more synonymous with Tuscany than the Bistecca alla Fiorentina. Revered throughout Italy and celebrated around the world, this iconic steak is a masterclass in simplicity—where exceptional beef, skilled grilling, and a respect for tradition come together to create one of the country’s most beloved culinary experiences.
What is a Fiorentina Steak?
A Fiorentina is a thick-cut, bone-in steak taken from the short loin of the animal. Easily recognised by its distinctive T-shaped bone, it features two premium cuts in one.
On one side of the bone sits the striploin (sirloin), prized for its rich beef flavour, firm texture, and generous marbling. On the other is the tenderloin (filet), renowned for its buttery tenderness and delicate texture. Together, they offer the best of both worlds in a single cut.
Traditionally, a true Fiorentina is cut at least three fingers thick (around 4–6cm) and typically weighs between 1kg and 1.5kg, making it a steak designed to be shared.
A Taste of Florence
The Fiorentina’s origins date back centuries to Florence, where the dish became a symbol of Tuscan hospitality and celebration. Legend has it that during the Feast of Saint Lawrence in the 16th century, large cuts of grilled beef were distributed to locals and visiting English merchants, who referred to the steaks simply as “beef steaks”—a phrase that gradually evolved into bistecca in Italian.
Whether fact or folklore, the story reflects Tuscany’s enduring appreciation for exceptional beef prepared with minimal intervention.
Why is it Cooked Rare?
A Fiorentina is traditionally cooked over high heat using charcoal or wood fire, creating a beautifully caramelised crust while preserving a warm, juicy centre. Because of its impressive thickness, cooking the steak beyond medium-rare risks compromising the tenderness and natural flavour that make the cut so special.
For this reason, a classic Fiorentina is almost always served rare to medium-rare, allowing the quality of the beef to take centre stage.
Less is More
Unlike many modern steak preparations, a traditional Fiorentina isn’t covered in heavy sauces or elaborate seasonings. The focus remains firmly on the quality of the beef itself.
Typically, the steak is simply finished with flaky sea salt and a drizzle of extra virgin olive oil after resting. The result is a dish that celebrates the Tuscan philosophy of allowing exceptional ingredients to speak for themselves.
Designed for Sharing
Part of the Fiorentina’s appeal is its communal nature. Served whole on the bone before being expertly carved, it encourages guests to gather around the table and experience both the striploin and tenderloin together.
Paired with seasonal vegetables, roasted potatoes, and a robust Tuscan red wine, it embodies the relaxed, generous spirit of Italian dining.
The Bistecca Experience
At Bistecca, we honour this timeless tradition by selecting premium beef, preparing every Fiorentina with care, and grilling it over high heat to achieve the perfect balance of caramelisation, tenderness, and flavour.
It’s more than just a steak—it’s one of Italy’s most enduring culinary icons and a celebration of everything that makes Tuscan cuisine so remarkable.