Tuscan Sun Char: Bistecca alla Fiorentina

Immerse in the rustic charm of Tuscany with "Tuscan Sun Char: Bistecca alla Fiorentina," a dish that celebrates the region's passion for simplicity and flavor. 

This iconic steak is a thick cut of T-bone or Porterhouse, traditionally from the Chianina cattle, grilled over a wood fire to a succulent medium-rare. 

The outside is seared to a smoky crust, while inside, the meat is tender and juicy, with the fat rendered just enough to enrich the robust beef flavors.

Tuscan Sun Char: Bistecca alla Fiorentina

Preparation and Cooking Time

  • Preparation Time: 10 minutes (plus resting time for the steak to reach room temperature)
  • Cooking Time: 8-10 minutes per side


  • Number of Servings: 2-4 (depending on the steak size)
  • Ideal Serving Size: A steak weighing approximately 1-1.5 kg

Nutritional Information (per serving)

  • Calories: Approximately 850 kcal
  • Protein: 69g
  • Carbohydrates: 0g
  • Fat: 65g


  • T-bone or Porterhouse steak (Chianina preferred): 1-1.5 kg, cut 3-4 inches thick
  • Extra virgin olive oil: 30ml
  • Fresh rosemary: 5g
  • Garlic: 2 cloves
  • Salt (coarse sea salt preferred): to taste
  • Freshly ground black pepper: to taste

Method of Preparation

  1. Bring steak to room temperature and season generously with salt.
  2. Grill over high heat, turning only once, to desired doneness.
  3. Rest the steak for about 5-10 minutes.
  4. Slice against the grain, season with black pepper, drizzle with olive oil, and serve with a sprig of rosemary.

Proven Tips for Culinary Success

  • Use a grill thermometer to ensure a consistent cooking temperature.
  • Allow the meat to rest after grilling to ensure juiciness.

Anticipated FAQs

  • Q: Can I cook Bistecca alla Fiorentina on a gas grill? A: Yes, although a wood fire is traditional, a gas grill can be used with excellent results.
  • Q: What side dishes go well with Bistecca alla Fiorentina? A: Simple sides like roasted potatoes, sautéed greens, or a fresh salad complement the steak well.