Bistecca alla Fiorentina Recipe (Florentine Steak) (2024)

FAQs

How many grams of Florentine steak per person? ›

A portion is generally 600-800 grams, so don't be surprised when ordering a bistecca fiorentina and the waiter brings out a hunk of meat weighing over a kilogram – it's generally meant to be shared amongst the table.

Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin ...

Bistecca alla Fiorentina is different from most steaks because of the cut of meat used and how it's cooked. The cut. The dish has roots in Tuscany's Val di Chiana, where they use meat from young steers (no more than 2 years old) of the Chianina, a breed of grass-fed, white-haired cattle.

A good Florentine Steak is not less than 2 inches (5 cm) thick, or 3 – 4 fingers, as the Florentines use to measure. A steak this thick will be around 1 – 1.2 kilos – that's over two and half pounds! Don't worry though! Traditionally a Fiorentina steak is supposed to be shared with at least 2 people.

When Meat Is the Main. When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.

How much does Florentine steak cost? The price varies between 35 to 60 euro, depending on the breed of cow (the chianina, for example, is relatively expensive).

You are supposed to share it with other dining companions. Only someone with a hefty apetite can really eat the entire steak on their own as even the thickness of the steak is quite impressive.

The meat must be turned only once and need to be cooked on embers from a wood fire. Fiorentina must be served rare or at most medium rare.

The ultimate treat for Florentines is Bistecca alla Fiorentina. I think it deserves a good wine. Foreigners would choose a full bodied Brunello or Chianti Classico riserva, but the locals will say that a simple Chianti Classico is the perfect match. The steak is the star here and the wine is the supporting actor.

Is Florentine steak chewy? ›

If you are not happy with a very rare steak, it's probably best not to order a Bistecca alla Fiorentina. In order to get the inside well cooked, the outside will be as tough as old boots and possibly crunchy, too!

But above all Florentine: steak has made a pact with the city. It is Florence's most famous dish in the world even though the name has English origins.

Obviously, you can serve bread, rice, and/or potatoes on the side, but this meal is wholly fulfilling without anything else. What kind of steak should you use for this Steak Florentine? That's really up to you. Choose your favorite cut and dinner will be a success.

Japanese A5 Wagyu is the most expensive steak you can buy, and for good reason. Its tenderness, intense marbling, and subtle umami flavor are unmatched. Plus, it meets the highest quality standards and takes minutes to cook.

When buying steaks the most common size asked for is 225g. 180g is a good size for fillet for the average eater. Mince etc, use 115g per portion in spaghetti but 150g per head for mince and potatoes.

The Florentine beefsteak is an approximately 5-6 cm. slice of beef from the loin, with a weight that may vary from 800 grams to 1500 grams.

In terms of steak, a small palm-sized portion is generally between 70 – 100 grams, whereas a normal dinner-sized steak would be between 150 – 200 grams.

The serving size is expressed as about 4.5 oz (119 g). The 12-ounce raw steak weighs 340 grams (12 oz x 28.35 g/oz) and the edible portion weighs 265 grams (340 g x 0.78).