The Bistecca alla Fiorentina is one of the most renowned and sought-after dishes in Tuscan cuisine, an iconic dish of the region's culinary tradition, known for its simplicity and quality of ingredients. It is essential to use a specific cut of meat for Bistecca alla Fiorentina, the loin of veal or heifer, composed of fillet, sirloin, and bone, renowned for its succulence and rich flavor. One of the secrets of Bistecca alla Fiorentina lies in the quality of the meat, usually Chianina breed, one of Italy's oldest and most prized. Very important, the cut should weigh around 1-1.5 kg, with a thickness of about 5-6 cm.

Another fundamental step to obtain an excellent steak is the "aging" process, which involves storing the meat in special refrigerated cells for at least 10 days, to make it softer and enhance its flavor.

The traditional recipe calls for grilling over a charcoal fire, which imparts a unique flavor compared to pan-searing or electric grills. It is cooked strictly rare, to maintain tenderness and the natural flavor.

It is important, during cooking, to maintain a distance of about 10 cm between the grill and the burning coals, ensuring that the flames are extinguished. The meat should be placed on the hot grill without moving it, cooking for 5-6 minutes and turning it only once without using a fork to avoid piercing it. It should then be cooked for the same amount of time on the other side, so that it develops a golden crust on the outside while the inside remains pink and succulent.

At first glance, it may seem like a simple cooking process, but here are 3 small secrets for a perfect Bistecca alla Fiorentina:

1. To prevent the meat from losing liquids and becoming boiled, it is essential to remove it from the fridge at least 3 hours before cooking. Subsequently, dry the surface with paper towels to remove excess fluids.

2. Massage the meat with extra virgin olive oil on both sides to achieve its crispy crust. To prevent liquid loss, the meat should only be salted after cooking. Salt before cooking can absorb moisture, making the steak less tender.

3. After removing the meat from the grill, let it rest wrapped in aluminum foil for 4-5 minutes to relax the muscle fibers. Then, place it on a warm plate to slow down cooling and finally add salt.



Often accompanied by simple side dishes such as white beans in oil or grilled vegetables, Bistecca alla Fiorentina is a gastronomic experience that embodies the essence of Tuscan cuisine: a few ingredients of the highest quality, treated with respect and mastery to enhance their authentic flavor.

A good glass of Tuscan red wine, such as Chianti or Brunello di Montalcino, perfectly complements this dish, making each bite a sensory journey to the heart of Tuscany.

Photos Ricettealvolo.it