Bistecca alla fiorentina

Bistecca_alla_fiorentina-01

Bistecca alla fiorentina

Alternative names	Florentine steak
Course	Main course
Place of origin	Italy
Region or state	Tuscany
Serving temperature	Hot
Main ingredients	Beef, olive oil, salt, pepper
Cookbook: Bistecca alla fiorentina   Media: Bistecca alla fiorentina

Bistecca alla fiorentina (also known as Florentine steak) is a traditional Italian steak dish that originates from the region of Tuscany. It is renowned for its simplicity and the quality of the meat used.

Preparation

The key to a perfect Bistecca alla fiorentina lies in the choice of meat. The steak is typically cut from the Chianina breed of cattle, which is known for its tenderness and flavor. The cut used is a T-bone steak, which includes both the sirloin and the tenderloin.

The steak is usually seasoned with olive oil, salt, and pepper. It is then grilled over a wood or charcoal fire, which imparts a unique smoky flavor. The steak is cooked very briefly, typically 3-5 minutes on each side, to achieve a rare to medium-rare doneness. This method preserves the natural juices and flavors of the meat.

Serving

Bistecca alla fiorentina is traditionally served on a wooden board, often accompanied by lemon wedges and a drizzle of extra virgin olive oil. It is commonly paired with side dishes such as cannellini beans, roasted potatoes, or a simple green salad.

Cultural Significance

This dish is a staple of Tuscan cuisine and is often enjoyed during special occasions and festivals. It reflects the region's emphasis on high-quality, locally sourced ingredients and straightforward cooking techniques.

See also

• Italian cuisine
• Tuscan cuisine
• Chianina
• T-bone steak
• Olive oil