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Bistecca alla fiorentina
Take the steak out of the fridge 2 hours before cooking. Build a hardwood or charcoal fire and let it burn down to a bed of glowing embers, or heat a heavy cast-iron grill until smoking.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bistecca alla fiorentina take?
2 hr 25 min all in — 5 min prep, 20 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 3 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Tongs, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tsp (coarse sea salt).
What can I use instead?
Chianina T-bone → Grass-fed, dry-aged T-bone or porterhouse. What most butchers can cut to order at 4–5 cm.
Any tips from this recipe?
Ask the butcher to cut it to order: supermarket T-bones are far too thin. It is meant to be rare: a thin red centre and a warm, not cold, middle.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.