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Beefsteak Florentine – Bistecca alla Fiorentina

August 5, 2015 By marcl 9 Comments

Beeefsteak Florentine & Tuscan Style Beans, serve along with your favorite Brunello, Chianti Classico or SuperTuscan | labellasorella.com

Beefsteak Florentine is a food that represents strong ties and deep friendships.  My first foray to Beefsteak Florentine years ago was from the master of Tuscan cuisine – my mentor, teacher and friend Giuliano Bugialli.  Long before Italian cooking classes became the rage, Giuliano was teaching at his homes in Soho and Florence.  He brilliantly shared the history, techniques and typical dishes of his beloved Tuscany.

Dante, carefully preparing the beefsteak for grilling at Dario's famous Panzano  restaurant.

Dante of Officina della Bistecca preparing the bistecca for the fire.

Dario Cecchini chatting with the one of the Sunday Ferrari drivers | labellasorella.com

Dario Cecchini chatting with the one of the Sunday Ferrari drivers.

When touring Tuscany several years ago with dear friends as Father’s Day was approaching I decided that the men of our little traveling party might enjoy a Sunday dinner at the famed butcher shop of Dario Cecchini in the picturesque Tuscan town of  Panzano,  Antica Macelleria Cecchini.  Together we shared an afternoon of incredible food and theatrical hijinks thanks to Sr. Cecchini and his staff.

A cut fit for Tuscan royalty, Beefsteak Florentine | labellasorella.com

Beefsteak Florentine makes a statement, there is no denying that; beef lovers, this is the special occasion monster of steak you have been dreaming of.  At Casa Levitt Beefsteak Florentine comes to mind when planning a dinner for dear friends.  Several weeks ago cherished friends, considered more family than friends, were joining us for dinner and Beefsteak Florentine it would be.

Thickly cut Porterhouse steak for Beefsteak Florentine | labellasorella.com

Beefsteak Florentine is essentially a thickly cut Porterhouse style steak originating in Tuscany, historically from the Chianina ox which grazes in the Val di Chiana; today most of the bistecca used for Beefsteak Florentine actually comes from Spain.  The Italian cut for this particular dish includes a tail which American butchers do not include due to regional variations in butchering.  The steak must be of the highest quality and include a generous fillet portion.  This requires a special relationship with your butcher since the cut of beef is not something one would normally find in the butcher’s case, we are talking 3 1/2 to 4 inches thick.

Beefsteak Florentine grilled to absolute perfection | labellasorella.com

There are differences of opinion as to how and when the bistecca should be seasoned, but I defer to Giuliano here; grill the meat unseasoned.  Once grilled and correctly sliced, add salt, pepper, lemon wedges and a drizzle of Tuscan extra virgin olive oil.  The traditional accompaniment for this Tuscan specialty is Tuscan Style Beans, which can be made in advance and gently reheated.

Beefsteak Florentine seasoned, sliced, garnished and ready to serve to  your guests | labellasorella.com

Celebrate your friendships with the passion and love they so deserve, consider Beefsteak Florentine the next time you entertain those close to your heart.  By the way, a bottle of Chianti Classico Riserva or Brunello is the perfect wine for this grand meal.

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I would love to know what your thoughts about Beefsteak Florentine, Tuscan travel & food, and friendship are.  You can contact me through the comment section of this post, grazie mille.

 

5.0 from 1 reviews
Beefsteak Florentine - Bistecca alla Fiorentina
 
Print
Prep time
2 mins
Cook time
12 mins
Total time
14 mins
 
Beefsteak Florentine is traditionally served rare and the cooking instructions reflect that. If you prefer a more medium rare preparation, consider adding 1 additional minute of cooking time to each of the flat surfaces of the steak.
Author: Paula Barbarito-Levitt
Recipe type: Main Course or Secondi
Serves: 6
Ingredients
  • One 4½ to 5 pound Porterhouse Steak, cut 3" to 4" thick with a large fillet section
  • Large flake Sea Salt
  • Freshly ground black pepper
  • Extra Virgin Olive Oil
  • Lemon Wedges and Rosemary Sprigs for garnish
Instructions
  1. About 3 hours before you plan to cook the beefsteak, remove it from the refrigerator.
  2. Preheat your grill to the red hot stage - at least 30 minutes.
  3. Set the unseasoned beefsteak on the red hot grill and let is sear for 2 minutes. After 2 minutes angle the beefsteak to create crisscross grill marks and cook for an additional 2 minutes.
  4. Flip the beefsteak to the opposite side and repeat the process, however this time close the cover of your grill.
  5. Position the beefsteak on one of the edges and grill for 1 minute, closing the cover. Repeat this process with the two other edges of the beefsteak for 1 minute each, closing the cover each time. Finally stand the beefsteak on the flat bone edge and cook for an additional 1 minute, cover down.
  6. Remove the beefsteak to a cutting board and allow it to set, loosely tented with foil for 10 minutes.
  7. To carve the beefsteak for serving, cut both the sirloin and the fillet away from the bone; place the bone on a serving platter. Slice each of these segments across the grain of the meat. Place the sliced sections back using the bone as a guide. Season the steak with coarse sea salt, freshly ground black pepper and a drizzle of Extra Virgin Olive Oil. Garnish the plate with lemon wedges and rosemary sprigs. Present the plattered Beefsteak Florentine along with a small dish of sea salt, the pepper grinder and a flask of the olive oil. Beefsteak Florentine is to be accompanied by warm Tuscan Style Beans.
3.3.3077

Tuscan Style Beans, yearning to be along side Beefsteak Florentine | labellasorella.com

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Filed Under: Main Course Dishes or Secondi, On the Road in Italy

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Comments

  1. Frank says

    August 6, 2015 at 4:54 am

    Absolutely gorgeous. I tried to have bistecca alla fiorentina at least once every summer. And this post reminds me I’m due. That extra thick Porterhouse is a real splurge, but it’s worth every penny!

    Reply
    • pblevitt says

      August 6, 2015 at 5:37 am

      It certainly is a splurge Frank, Ferragosto is coming – treat yourself.

      Reply
  2. Ciao Chow Linda says

    August 8, 2015 at 12:48 pm

    I’ve eaten this in Tuscany a few times and with the beans it is always what epitomizes Tuscan cuisine to me. A funny story – one time I was eating this with a friend at a restaurant in Florence and we couldn’t finish it. We were loathe to leave the unfinished parts, so I asked for a doggy bag, since I was living in the Oltr’arno at the time. On my way out the door, the waiter stopped me and said, “Oh you forgot your doggy bag.” It was quite heavy. Upon looking inside, we found not just the leftover bone from our meal, but the bones of ALL the people in the restaurant who had left their bistecca unfinished. He really thought I was asking for my dog! Well, I didn’t let them go to waste. I cooked them down and made a delicious broth. I figured the boiling hot water would kill any bacteria. Waste not, want not.

    Reply
    • pblevitt says

      August 8, 2015 at 1:31 pm

      Yes, the beans do typify what Tuscan cuisine is all about. This story is the basis for an Italian comedy Linda, however I must say the the waiter clearly took you as a local, not a tourist which certainly speaks to how natives perceive you. Had he thought you were vacationing I doubt he would have sent you packing with a sack full of bones. You responded like a true Tuscan by making a flavorful broth, complimenti!

      Reply
  3. Paola says

    August 8, 2015 at 1:41 pm

    lovely post and I love that photo of Dante!

    Reply
    • pblevitt says

      August 8, 2015 at 2:50 pm

      thank you Paola and yes I do love that photo…

      Reply
  4. pblevitt says

    January 31, 2017 at 6:35 am

    What a marvelous way to spend a late summer afternoon. I’m not certain if you were referring to a cooking class in San Miniato al Monte or with me, if so I am flattered. At the moment, I am not offering my regular classes unfortunately.

    Reply

Trackbacks

  1. Tuscan Style Beans – La Bella Sorella says:
    August 6, 2015 at 4:38 pm

    […] Escarole & Beans, Beans & Sausage, Tuna & Bean Salad and as a side for the acclaimed Beefsteak Florentine (recipe coming […]

    Reply
  2. Oh, It’s Happening, Sweetheart! – J.Baugh – Painting in Europe 2017 says:
    January 30, 2017 at 8:17 pm

    […] go up the hill to San Miniato al Monte to listen to the Gregorian Chants, and definitely have a Beefsteak Florentine at least once. If we can get in on short notice, we would also like to take a cooking class at […]

    Reply

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