Fiorentina steak | Jamie Oliver recipes (2024)

FAQs

How is a Florentine steak cooked? ›

Bistecca alla Fiorentina (Florentine-Style Steak)

Use the herbs to brush the steak with olive oil. Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare.

The Tradition of the Florentine steak

Cut from the sirloin near the vertebrae and the back end of the cow, the Florentine steak is characterized by the T-bone in the center and its hefty serving size: at least 3-4 fingers high and weighing at least half a kilo but they can be up to 1 or 1.5 kilos.

Traditional sides are roast potatoes, sautéed spinach or silverbeet and white cannellini beans – and plenty of Tuscan bread to mop up the juices. The perfect bistecca fiorentina: It must be eaten rare. That means not just blushing pink inside, but bloody.

If you are not happy with a very rare steak, it's probably best not to order a Bistecca alla Fiorentina. In order to get the inside well cooked, the outside will be as tough as old boots and possibly crunchy, too!

Traditionally a Fiorentina steak is supposed to be shared with at least 2 people. And remember to leave space for the starter, sides and dessert!

Serving a Florentine Steak is as simple as brushing it one last time with the butter and herbs and carving the cuts of steak away from the bone. Slice the strip steak and filet mignon away from the T-bone and then slice those cuts on a bias and serve it all next to the bone for a cool rustic look.

Bistecca alla Fiorentina

This dish is mythical in the Renaissance city and tempting to meat lovers far and wide. It is advertised everywhere, but that doesn't mean everyone excels in making it so just ask us about our favourite spots to find the best piece of Florentine steak!

The Bistecca alla Fiorentina is traditionally cooked on a wood grill, but some restaurants use charcoal. In Italy, steak is best enjoyed rare and the Bistecca alla Fiorentina is no exception. Well browned on the outside and bloody on the inside, the steak is cooked very quickly.

This is because the meat is only cooked for about 3-4 minutes on each side and if it were not at room temperature, the inside might remain cold when eaten. First, the meat is seared close to the heat to seal the juices. After, it is cooked for about 4 minutes on each side.

How much should a Florentine steak cost? ›

As for prices of the steak, it is usually a “pay by the kilo” system. The usual portion is one kilo, which sounds as if it is not too expensive, but expect to spend about 40 euros for one kilo!

Fiorentina must be served rare or at most medium rare.

Fiorentina must be served rare or at most medium rare. Once taken off the heat, the meat must be seasoned with salt and pepper and drizzled generously with extra virgin olive oil (oil must be Tuscan or Umbrian).

Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.