Flavors · Florence

Bistecca alla fiorentina

Thick T-bone beef steak, grilled over embers and served rare, seasoned only with salt and olive oil. It’s named after Florence and is usually ordered to share.

Traditional dish from Florence, Toscana

Also known as: fiorentina, bistecca fiorentina

Updated November 2026

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Bistecca alla fiorentina — Florence, Italy — Bistecca alla fiorentina

Bistecca alla fiorentina — Florence, Italy

The bistecca alla fiorentina is a thick cut from the beef loin with a T-shaped bone that separates the sirloin from the filet mignon. Its thickness is usually three to four fingers, and a piece typically weighs more than one kilogram. Tuscan breeds, such as Chianina, are most associated with the dish.

Preparation is simple: the whole piece is put on the grill over charcoal or wood embers, without prior seasoning, grilled for a few minutes on each side, and then stood upright on the bone to warm through. The traditional doneness is rare, with a red interior. Coarse salt and Tuscan olive oil are added at the end. Asking for the steak well done is seen by Florentines as a waste of the cut.

The dish is served sliced on a board, with the bone, and almost always shared between two or more people. Common accompaniments are cooked white beans, roasted potatoes, or salad. In many restaurants, the meat is sold by weight and shown raw to the customer before going on the grill.

Tradition links the bistecca to old city festivals, such as San Lorenzo in August, when meat was roasted in public squares. The bistecca is part of Florence’s gastronomic tradition.

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Where it comes from

Florence , Toscana
The cut is named for the city and is promoted by Tuscan tourism as an iconic gastronomic symbol of Florence.

Ingredients

Beef cut with T bone (loin), coarse salt, black pepper to taste, and Tuscan olive oil.

How it is eaten

Sliced on a board, rare, shared between two or more people, with white beans, potatoes, or salad.

When it is eaten

All year round, especially at dinner.

Your questions

Questions about Bistecca alla fiorentina

At what doneness is bistecca alla fiorentina eaten?

The traditional doneness is rare, with a red interior.

How many people does one bistecca alla fiorentina serve?

Because a piece usually weighs more than one kilogram, it is generally shared by two or more people.

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