Bistecca Alla Fiorentina: Grilled Steak Recipe You'll Love

Can a giant porterhouse deliver restaurant flavor at home in under an hour?

We think so. This classic Florentine steak starts with a 2½–3 pound porterhouse, the perfect shareable cut with a strip on one side and a tender filet on the other.

Bring the meat to room temperature, brush with olive oil, and season simply. Then hit a hot grill or heavy pan at 450–550°F and cook 4–6 minutes per side for rare, adding 2–3 minutes per side for medium‑rare.

Salt after grilling, rest briefly, then carve the strip and filet from the bone. A drizzle of extra‑virgin olive oil and cracked pepper finishes the dish with bright, honest flavor.

In this recipe we'll show tools, timing, and simple steps so you can serve a bold, shareable steak that impresses people without fuss.

What Makes Bistecca alla Fiorentina Special Today

From Florence to your grill, the story is simple: great meat, bold heat, and very little else. This dish started in Tuscany’s Val di Chiana, where young, grass-fed Chianina cattle made the cut famous. In restaurants the raw steak was often shown and priced by weight — a proud, social moment before the fire.

The cut matters. A porterhouse steak gives you two textures: a tender filet and a firmer strip joined by the T bone. That bone helps conduct heat and adds flavor as you cook.

Size matters too. Classic portions are thick — roughly 3–4 cm — and heavy. In Florence restaurants serve 1.5–2 kg, while at home a 2½–3 pound steak gives the same presence.

• Cook hot: charcoal or a screaming-hot grill, flip once, aim for a deeply charred outside and rare inside.

• Finish simply: season with salt after cooking, drizzle extra-virgin olive oil, and add black pepper. A lemon wedge is optional at the table.

• Tip: bring the steak to room temperature before cooking for even doneness.

Bistecca alla Fiorentina Recipe: Ingredients, Setup, and Step‑by‑Step

Start by gathering every ingredient and tool so nothing distracts you when the heat hits. We keep the list short to spotlight the meat and aromas that matter.

Ingredients

• 2½–3 lb bone‑in porterhouse steak

• 2 tbsp olive oil, 1 tbsp sea salt, 1 tsp pepper

• Optional: 2 tsp garlic powder, 2 tsp onion powder

• 2–3 sprigs each rosemary, sage, thyme (tied)

• 3 tbsp melted unsalted butter

Tools & prep

Use a charcoal or gas grill, or a screaming‑hot cast‑iron griddle. Tie herbs into an herb “baster” for basting.

Let the steak reach room temperature, pat dry, brush with olive oil, and season steak evenly. This helps the surface brown in minutes.

Heat, timing, and finish

Aim for roaring coals or a 450–550°F surface. Sear 4–6 minutes per side for rare and add 2–3 minutes per side for medium‑rare. Flip once and baste with butter and the herb bundle after the first flip.

Stand the steak on its edge about 3 minutes to warm the bone. Salt after grilling, drizzle extra‑virgin olive oil, crack fresh pepper, rest 3–4 minutes, then carve the strip and filet from the bone and serve.

Serving Ideas, Sides, and Pro Tips for Maximum Flavor

A few smart sides and a finishing drizzle lift this cut into a feast. Keep the plates simple so the steak stays the star.

What to serve alongside

Classic choices include cannellini beans, roast potatoes, and sautéed spinach. These sides add fiber and balance the richness of the meat.

Fried artichokes or marinated vegetables work well when you want variety. If you pick one, cannellini beans are the traditional choice.

Chef’s tips for better cooking and storage

• Grill over open flame when you can for a restaurant char. A cast‑iron pan is a great fallback.

• Brush with butter and rosemary while cooking and finish with salt and a light drizzle of olive oil.

• Reheat quickly at high temperature: a hot pan or grill for a minute or two per side preserves juices.

• Store cooked steak in the fridge up to 4 days or freeze up to 3 months; thaw in the fridge for a day before reheating.

Hosting tip: pre‑cook sides so you can focus on the few crucial minutes per side at the grill. Slice both cuts and serve family‑style for an effortless, social meal.

Bring Florentine Steak Night Home—Fire Up the Grill

Set aside an easy night: a hot grill, a thick porterhouse steak, and simple seasoning do the work. We recommend letting the steak come to room temperature for about 30 minutes and using charcoal if you can for that smoky char.

Keep the method true to the florentine steak style: sear over high heat, flip once, aim for a deep crust outside and rare inside. Salt only after grilling, finish with a light drizzle of olive oil and cracked pepper, then carve from the bone to serve people family‑style.

Use our recipes and timing guide, prep your ingredients, and make this your relaxed weekend ritual.