About this cut
A monument of Tuscan cuisine, the Bistecca alla Fiorentina is defined by its massive thickness and its origin from the ancient Chianina or Maremmana cattle breeds. This T-bone or Porterhouse cut showcases a striking contrast between the buttery tenderness of the tenderloin and the robust, mineral character of the striploin. Despite having lower intramuscular fat than grain-fed varieties, its lean fibers offer a clean, sophisticated chew and a deep, umami-rich finish that captures the essence of the Italian terroir.
Taste-DNA
Cut from the short loin, this specimen includes both the longissimus dorsi and the psoas major muscles attached to the lumbar vertebra. Its location in the lumbar region ensures minimal exertion, resulting in superior tenderness, while the bone-in preparation preserves moisture during high-heat cooking.
Preparation
Cooking Guide
Tradition dictates a thickness of at least three fingers, cooked exclusively over high-heat oak or holm oak coals. Temper the meat for several hours before searing to ensure an even temperature gradient; the goal is a deeply caramelized crust via the Maillard reaction while the center remains al sangue (rare). Crucially, stand the steak vertically on its T-bone on the grill for the final stage to conduct heat into the core without overcooking the delicate tenderloin.
Core Temperatures
Portions per Person
Per tradition, the steak should weigh at least 1.2 kg; pair it with a high-tannin Chianti Classico Riserva or a Brunello di Montalcino to balance the protein structure. Finish only with a drizzle of Tuscan extra virgin olive oil and Maldon salt.