Bistecca alla Fiorentina (Tuscan T-Bone Steak)
Why this recipe works
- Classic Tuscan approach: The method keeps seasoning restrained and lets the quality of the beef, the crust and the olive oil finish define the dish.
- Deep crust: A thoroughly dried steak and a smoking-hot cast-iron pan help create a dark, savoury sear before the heat is reduced.
- Better control on a thick cut: Searing the fat edge first and turning the steak during the gentler cooking stage helps the thick T-bone cook more evenly.
Get the most out of this recipe
Timing notes
- Take off the fridge chill: Letting the steak stand before cooking helps the centre warm more evenly without overcooking the outside.
- Rest before slicing: Resting allows the juices to settle, so the thick slices stay tender and moist when cut from the bone.
- Serve immediately after slicing: Season the cut surfaces just before serving so the salt, pepper and olive oil stay bright and direct.
Authenticity notes
- Tuscan style: Florentine steak is defined by a thick T-bone or porterhouse cut, simple seasoning and a juicy rare to medium-rare centre.
- Minimal seasoning: Rather than using a marinade or sauce, the dish relies on high heat, good beef, sea salt, black pepper and olive oil.
Common mistakes
- Keeping the heat too high throughout: Start very hot for the crust, then reduce the heat so the outside does not burn before the centre reaches the right doneness.
- Moving the steak too soon: Let the first side sear until it releases easily; moving it early can weaken the crust.
- Missing the carry-over heat: A thick steak continues to warm slightly as it rests, so a thermometer is the most reliable way to avoid overshooting.
Equipment you'll need
Ingredients
Instructions
- Take the steak out of the fridge and leave it at room temperature for 30 minutes so it cooks more evenly. Pat it very dry with kitchen paper.
- Heat a cast-iron pan over high heat until it is smoking hot. Stand the steak on its fat edge with tongs and sear for 1–2 minutes until the fat is well browned.
- Lay the steak flat and sear for 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the second side for 3–4 minutes.
- Reduce the heat to low and continue cooking, turning every minute, until the centre reaches your preferred doneness (aim for 50–52°C (120–125°F) for rare, 54–56°C (130–135°F) for medium-rare). If the pan starts to smoke aggressively, lift it off the heat briefly to control the temperature.
- Transfer the steak to a board and rest for 8–10 minutes. Slice off the fillet and striploin from the bone, then cut into thick slices.
- Season the sliced steak and the bone with the fine sea salt and black pepper. Drizzle with the olive oil and serve immediately.
Recipe notes
Tips
- For the best crust, make sure the steak is thoroughly dry before it hits the pan and do not move it until it releases easily.
- If you do not have a thermometer, use the finger test and look for a springy feel for medium-rare; resting will raise the temperature slightly.
- Food safety: if serving rare, use high-quality beef from a trusted butcher and avoid rare steak for young children, pregnant people, and anyone with a weakened immune system.
Substitutions
- Replace Fine sea salt with Coarse sea salt, seasoning a little more generously to account for the larger crystals.
- Replace Olive oil with Extra-virgin olive oil for a fruitier finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a low oven at 160°C (320°F) until just warmed through, or slice thinly and serve at room temperature to avoid overcooking.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Italian
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Involtini di Pollo con Prosciutto e Salvia (Chicken Wrapped with Prosciutto and Sage)
Chicken involtini wrapped in prosciutto and sage with pan sauce
Grilled Côte de Porc with Dijon Mustard Sauce
Grilled pork chops served with a Dijon mustard and shallot sauce
Costillas de Cerdo al Horno (Paprika-Roasted Pork Ribs)
Paprika-roasted pork ribs with garlic, olive oil and lemon
Cantonese Roast Duck
Cantonese roast duck with crisp skin and a maltose glaze
Roast Pork Belly with Crackling, Potatoes and Apple Sauce
Roast pork belly with crisp crackling, potatoes and apple sauce
Steak au Poivre (Pan-Fried Steak with Peppercorn Sauce)
Peppercorn-crusted steak with creamy brandy sauce
Chettinad Chicken Curry
Peppery Chettinad chicken curry with coconut, tomato and curry leaves
Brazilian Galinhada (One-Pot Chicken and Rice)
One-pot chicken and rice with turmeric, onion, garlic and parsley
Pasta alla Boscaiola (Pappardelle with Mushrooms and Pancetta)
Pappardelle with mushrooms, pancetta and light tomato sauce
Sopa de Lima (Yucatán Chicken and Lime Soup)
Chicken and lime soup topped with crispy tortilla strips
Moroccan Lamb Skewer Platter (Lamb Brochettes)
Grilled Moroccan lamb skewers with tomato and red onion salad
Spaghetti alle Cozze (Spaghetti with Mussels)
Spaghetti with mussels, garlic and white wine
Chuletón a la Parrilla (Spanish-Style Grilled T-Bone Steak)
Spanish-style grilled T-bone steak with sea salt and lemon
Air Fryer Roasted Chickpeas
Crunchy air fryer chickpeas with olive oil and sea salt.
Tortilla Española (Spanish Omelette)
Thick Spanish omelette with potatoes and onion
Lime and Coriander Rice
Fluffy lime and coriander rice finished with olive oil
Churrasco (High-Heat Grilled Beef with Coarse Salt and Lime)
High-heat grilled beef with coarse salt and lime
Msemen (Moroccan Layered Flatbread)
Layered Moroccan flatbread folded with olive oil and griddled
You might also like
Thai Lime Soda (Nam Manao Soda)
Fizzy Thai lime soda served over ice
Bandeja Paisa (Colombian Platter with Beans, Rice and Pork Belly)
Colombian platter with beans, rice, pork belly, egg and plantain
Lentil Mujaddara Bowl with Basmati Rice and Caramelised Onions
Mujaddara bowl with lentils, rice and caramelised onions
Vietnamese Spring Roll Bowl (Vermicelli with Prawns and Nuoc Cham)
Vermicelli bowl with prawns, herbs and nuoc cham dressing
Lamb Kleftiko (Slow-Roasted Lamb with Garlic, Lemon and Potatoes)
Slow-roasted Greek lamb with garlic, lemon and potatoes
No-Churn Thai Coconut Ice Cream
No-churn coconut ice cream made with double cream and coconut milk
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
