Bistecca alla fiorentina – T-bone from the fire

A hand-thick T-bone over glowing charcoal, deeply crusted outside, rosy within — with nothing but salt, olive oil and rosemary. The bistecca alla fiorentina is Tuscany's hymn to a good piece of meat and the open flame.

Beef & Game Category

15 MIN Prep time

15 MIN Cook time

4 people Servings

Bistecca alla fiorentina – T-bone from the fire

Preparation

Temper the meat

Take the steak out of the fridge 2 hours before grilling so it reaches room temperature — cold meat cooks unevenly over the fire.

Prepare the embers

Let the charcoal burn down until it is covered with white ash and very hot. Set the grate close over the embers.

Grill hard

Grill the steak for 5 to 6 minutes per side, without moving it, until a deep crust forms. Then stand it on the bone edge and cook upright for a further 2 minutes.

Rest

Salt the steak and rest it on a warm board for 10 minutes, so the juices redistribute.

Carve and serve

Cut the meat off the bone, slice it into thick slices across the grain, drizzle with olive oil, rosemary, crushed garlic and pepper. Serve with lemon if you like.

Why this wine?

Our Gigue from LaSuite aux Conseillans is the wine for bistecca alla fiorentina: its dark cherry fruit and firm, finely polished tannins stand up to meat from the fire, and its fresh acidity readies the palate for the next bite. This Merlot-led red matures mostly in concrete or amphora and only a small part in barrique, so the oak stays in the background.

Good to know

Tips & insights

Take the steak out of the fridge in good time so it reaches room temperature and cooks evenly.
Sear it firmly on both sides over very high heat, then stand it upright on the bone side and let it rest.
Salt only after cooking and drizzle with olive oil; the bistecca is classically served rare (al sangue).
Let the meat rest for a few minutes after grilling before it is carved along the bone.

Frequently Asked Questions

Which wine goes with bistecca alla fiorentina?

A powerful red with tannin and fresh acidity that stands up to a T-bone from the fire. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-led red from the Bordeaux region with dark cherry fruit. Its acidity refreshes the palate between bites.

How thick should the bistecca be?

Traditionally four to five centimetres, which means a T-bone of just over a kilo. Only then does the meat get a deep crust on the outside while staying pink inside. Thinner steaks cook through too quickly over hot embers.

When should the steak be salted?

Only after grilling, while it rests on the board. That keeps the surface dry on the grill and gives a good crust. Coarse sea salt works best, with a thread of good olive oil when serving.

Why should the meat be at room temperature first?

Cold meat cooks unevenly over the embers: the outside is already dark while the centre is still cold. Take the steak out of the fridge about two hours before grilling and let it rest for ten minutes afterwards.

The wine to pair