How To BBQ A Bistecca Alla Fiorentina (Florentine Steak)

The Florentine steak, or Bistecca alla Fiorentina, is a thick-cut, bone-in steak traditionally prepared over an open fire. Here is how to prepare it the traditional way, from choosing the best ingredients to mastering the open-fire grilling process, while also exploring its history and cultural importance.

Course Main Course

Cuisine Italian

Keyword bistecca alla fiorentina, florentine steak, Tbone steak

Prep Time 5

Cook Time 15

Resting 3 15

Servings people

Calories 582kcal

Author Laura Tobin

Equipment

charcoal
BBQ Grill Basket

Ingredients

For the Florentine steak

4 lb T-bone or Porterhouse 5–6cm / 3–4 inches thick
salt & pepper
extra virgin olive oil

For the grilled vegetables

3 zucchini
3 eggplants
3 red peppers
2 red onion
salt & pepper
extra virgin olive oil

US Customary - Metric

Instructions

Prepare the meat

Take the steak out of the refrigerator 6–8 hours before cooking to ensure even cooking and a tender result.
Generously season the steak with coarse sea salt and freshly ground black pepper one hour before grilling

Prepare the Grill

Build a hot wood fire using restaurant quality charcoal.
Wait until the flames die down, leaving a bed of hot embers covered with a thin layer of ash for even, high heat.

Prepare the Vegetables:

Cut zucchini, peeled eggplants, and onions into equal chunks to ensure even cooking
Place the vegetables in a grill basket and stir regularly to cook them evenly
Keep the red peppers whole and grill them separately on the side.
Allow the skin of the peppers to burn slightly while grilling to make it easier to peel.
Remove the peppers from the grill and let them cool slightly before handling. N.B. You need to make sure that the skin is burned otherwise it will not peel easily
Peel off the skin, open the peppers, and carefully remove the seeds—caution is needed as the insides remain very hot.
Once they are done, place all the grilled vegetables in a serving dish
Season with salt, freshly ground black pepper, and a drizzle of extra virgin olive oil

Grill the Steak

Placethe steak on the grill and cook for 3–5 minutes on one side without pressing orpiercing it.
Flip it carefully and cook the other side for an additional 3–5 minutes. Never flip the steak repeatedly or press it down, as this will release the juices
Stand the steak upright on its bone and cook for 5–7 minutes to ensure the heat reaches the center of the meat evenly.

Rest the Steak

Removethe steak from the grill and let it rest for 10–15 minutes. This crucial stepallows the juices to redistribute, resulting in a tender and flavorful steak.

Finish and Serve

Drizzle the rested steak with high-quality extra virgin olive oil. Carve it off the bone and slice against the grain before serving.
Serve immediately while still warm

Video

Notes

You need to make sure that the skin of the red peppers is burned, otherwise it will not peel easily
The meat is never pierced, flipped repeatedly, or pressed during cooking, preserving its unique texture and flavor.

Nutrition