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Bistecca fiorentina
Florentine steak


The italiani don't eat one steak per person, they make a piece of meat big enough for everyone, grill it, let it rest on a cutting board and then serve slices directly from the cutting board. Choose a very good piece of meat, no marinating necessary.


1 thick-cut porterhouse steak, several fingers tall depending on how many people are eating


Tuscan extra virgin olive oil 

rosemary & black pepper

(or shaved white truffle & our Sicilian oil laStoria)

If your butcher hasn't already frollato / dry aged the meat, keep it in the refrigerator uncovered for a day or two. Let it come to room temperature before grilling.  

Prepare hot coals of oak or olive wood, they should be glowing hot but not flaming. When the grill is hot, place the steak over the coals. Grill 5 to 7 minutes per side, when you flip the meat sprinkle with salt, and then grill it for 5 - 7 minutes standing vertically on the bone end.

Let the meat rest on a cutting board, top with a generous swirl of olive oil, you can add some fresh, little rosemary fronds and black pepper (or you can top the steak with shavings of white truffle but then use laStoria, our milder Sicilian olive oil). Bring the board to the table, slice the steak and let everyone choose their favorite piece. 

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