What beef should I use?
Chianina T-bone is traditional and carries protected status in Tuscany. In practice: any high-quality dry-aged T-bone or porterhouse from a reputable butcher. The cut should be at least 4 cm thick.
Italian · dinner
Bistecca alla Fiorentina
#italian#meat#dinner#chef:marco#tuscan
40m
Total time
2
Servings
640
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
2
Meat
- 1 piece (~800 g–1 kg) T-bone steak, dry-aged, 4–5 cm thick
Pantry
- 1 tsp coarse sea salt
- 2 tbsp extra-virgin olive oil
Produce
- 1 sprig fresh rosemary
- 1 lemon, cut into wedges
Spice
- to taste black pepper, coarsely cracked
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
Can I cook this in a pan?
Yes — a cast-iron skillet preheated for at least 10 min until smoking-hot. No oil in the pan; the steak has enough fat. Cook 3–4 min per side for a 4 cm steak.
What temperature is 'rare'?
48–52°C internal. For a 4–5 cm steak over very high heat, that's typically 3–4 min per side. Use an instant-read thermometer — colour is an unreliable guide.
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