Fiorentina steak | Jamie Oliver recipes (2024)

FAQs

What makes Florentine steak so good? ›

these steaks are made with a specific breed of Tuscan. cacto called canina. it's very tender meat, marbled ever so slightly, meaning that it stays tender when it's rare. and it will be a shame to overcook it.

They're both cuts of the same steak, taken from the short loin. The porterhouse, on the other hand, is larger because it comes from the bigger side of the tenderloin.

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.

What are the top five best cuts of steak? Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.

The ultimate treat for Florentines is Bistecca alla Fiorentina. I think it deserves a good wine. Foreigners would choose a full bodied Brunello or Chianti Classico riserva, but the locals will say that a simple Chianti Classico is the perfect match. The steak is the star here and the wine is the supporting actor.

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

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.

For the perfect medium-rare degree of doneness, grill your Porterhouse steak for 10–13 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.

“Bistecca alla Fiorentina is the king of all Italian steaks. It's essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It's delicious, but I prefer it cooked medium-rare.

Is the Florentine steak a Tuscan specialty? ›

Undoubtedly one of the most famous and delicious dishes from Tuscany is the Florentine steak, or bistecca alla fiorentina. This legendary Florentine steak recipe requires strict preparation to ensure it's done in the correct Florentine way, and it's a dish that is definitely not for the vegetarians among you!

Traditionally the steak is cooked on a wood grill. 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!

Also known as Florentine Steak, this large cut of meat has been a traditional dish served for years across Italy and Italian restaurants in the US.

The famous bistecca alla fiorentina is a thick-cut, T-bone steak. Take note: you could opt for the single-person portion, which will be a 500 gram cut.

It is important to know that the cut of meat must have an infiltration of intramuscular fat, which can be seen in the marbled appearance of the steak, i.e. the classic marbling. It is precisely the marbling that gives the Florentine steak its tender texture and characteristic juicy flavour.

The steak must be at room temperature before it is cooked and it must be cooked just as it is without any marinade or seasoning. The meat must be turned only once and need to be cooked on embers from a wood fire. Fiorentina must be served rare or at most medium rare.

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.