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Bistecca alla Fiorentina

This classic dish from Florence is basically an Italian take on a porterhouse steak. Traditionally, it is made with one of the oldest breeds of cattle in the world, the Chianina cow, but it works well with a great US Angus steak too. Just make sure to get it cut at least 2 inches thick. The Italians like to eat their steaks "al sangue" or rare. But, if that is not to your liking, medium rare will work too.

Bistecca alla Fiorentina by Simon Majumdar

Bistecca alla Fiorentina Recipe

(Serves 4)


  • 1 Porterhouse Steak (2-3 lbs)

  • 1 Sprig of rosemary

  • 2 Cloves Garlic (peeled and crushed with a knife)

  • 1 Tsp Sea Salt

  • 1 Tsp Crushed Black Pepper Corns

  • 1/8 Cup Extra Virgin Olive Oil

  • 1/8 Stick Butter

  • ½ Lemon



  1. This is best prepared using a screamingly hot cast iron skillet.

  2. Dry the steak well with paper towel.

  3. Drizzle the steak with olive oil on each side, and rub with salt and pepper.

  4. Heat the skillet until it is smoking.

  5. Lay the steak down in the pan and cook for 3 minutes a side (or more according to your preference), turning once.

  6. Once you turn the steak over, add the rosemary, butter and garlic.

  7. Baste the steak in the pan and then transfer to a plate. Cover loosely with foil and allow to rest for 5 minutes.

  8. Cut into slices across the grain.

  9. Sprinkle with lemon juice and more sea salt.

  10. Serve with a Kale and Brussels Sprout Salad or a side dish of Green Beans, Lemon & Capers.

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