Florentine-Style Steak

Are you looking to transport yourself to Florence with a delicious home-cooked Florentine-Style steak? This recipe is will ensure you end up with a tender and juicy steak each and every time. Make sure you follow my simple steps below.

Why You’ll Love This Florentine-Style Steak Recipe

This delicious Italian-style steak recipe makes a wonderful main that will impress your guests. You can grill this in the comfort of your backyard, and serve it with some simple sides to achieve a Tuscan-style dinner.

What Is Florentine-Style Steak?

Known as the King Of Steaks, florentine-style steak is based on Bistecca alla Fiorentina which is the porterhouse cut specifically from Italy’s Chianina cattle. It’s made up of the tenderloin and the strip and typically has a lot of marbling which means it turns out to be a juicy and tender piece of steak when cooked. 

As a replacement for Chianina steak, an Angus T-bone steak cut to 3 inches thick is a perfectly fine replacement. On the grill, it’s cooked on an open, very hot flame so the meat is rare on the inside and crispy and delicious on the outside.  

The steak is served as a massive 3-inch thick chunk, but in Florence, they say, ‘it’s not worth it if it’s less than four fingers thick’ and is served with rock salt for sprinkling. 

What Temperature to Cook Florentine-Style Steak at

Your florentine-style steaks should be seared at a hot temperature of at 450°F to 550°F, this is how it’s done in Italy!

What Internal Temperature You Need to Reach For Florentine-Style Steak

The internal temperature you need to reach for the Florentine-style steak should be 120°F for rare. If you prefer a different doneness I have included a table below.

Doneness LevelDescriptionInternal Temperature (Fahrenheit)
RareSeared exterior, red center120°F – 125°F
Medium RareSlightly pink center, warm red130°F – 135°F
MediumPink center, tender and juicy140°F – 145°F
Medium WellSlightly pink, mostly cooked through150°F – 155°F
Well DoneCooked through, little to no pink160°F and

How Long to Cook Florentine-Style Steak

You only need to sear each side for about four to six minutes for rare. I have included a table below for how long to cook the steak for different levels of doneness.

Doneness LevelDescriptionInternal Temperature (Fahrenheit)Approximate Cooking Time (Minutes per Side)
RareSeared exterior, red center120°F – 125°F2 – 3
Medium RareSlightly pink center, warm red130°F – 135°F4 – 5
MediumPink center, tender and juicy140°F – 145°F6 – 7
Medium WellSlightly pink, mostly cooked through150°F – 155°F8 – 9
Well DoneCooked through, little to no pink160°F and above10 – 12

What You’ll Need to Cook Florentine-Style Steak

T-Bone Steak or Porterhouse Steak

Salt Flakes

Freshly Ground Black Pepper

Rosemary

Extra Virgin Olive Oil

How to Cook Florentine-Style Steak

Step 1

Bring the steak to room temperature. Mix the oil, salt, pepper and chopped rosemary in a bowl, then generously apply to the steak.

Step 2

Heat your grill so it’s hot, (450°F-550°F). Once your grill is heated, place the steak on the BBQ plate and cook for about two to three minutes on each side.

Cooking times will vary, depending on the size of the steak, the differences in dry aging, and the meat itself. Use your eye (and your meat thermometer) to make the final call.

Step 3

Remove the steak from the BBQ onto the tray, cover it with aluminum foil, and let it rest for at least five minutes.

Step 4

Once rested, cut the T-bone steak to separate the striploin and the fillet. Finish by slicing the steak into pieces and placing them, as well as the bone, back on the grill for another 30 seconds before serving.

Step 5

Take the bone and place it in the center of your plate. Arrange the sliced meat to reform the steak. Drizzle it with a little extra virgin olive oil and a final sprinkle of smoked salt. Garnish with remaining rosemary and lemon.

What To Serve With Florentine-Style Steak

Traditionally, Florentines would serve their steak with roast potatoes, sauteed spinach or silverbeet, white cannellini beans, and plenty of Tuscan bread!

I like to make a simple balsamic tomato salad and roast veggies. 

To drink, locals would pair a chianti classico, but otherwise, a round and soft Cabernet Sauvignon pairs nicely as well!

How To Store Leftover Florentine-Style Steak

Let your steak cool down completely and seal it in an airtight container. You can leave it in the fridge for up to two days. 

Best Wood Chips for Florentine-Style Steak

I prefer to use mesquite wood chips for more of a smoky flavor.

Florentine Style Steak

Transport yourself to Florence with a home-cooked Florentine-Style rare steak served with a sprinkling of salt and a velvety round-bodied wine.
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: lunch, Main Course
Cuisine: American
Servings: 4 serves
Calories: 436kcal
Author: Charlie
Cost: 28

Equipment

  • 1 Grill

Ingredients

  • 4 whole T-bone steak or Porterhouse Steaks at least 1kg and about three fingers wide.
  • 1 tbsp salt flakes
  • 1 tbsp Freshly ground black pepper
  • 1 bunch rosemary, finely chopped
  • 2 tbsp Extra virgin olive oil
  • 1 whole Lemon

Instructions

  • Let the steak drop to room temperature. Season both sides of the steak generously with pink salt flakes and freshly ground black pepper.
  • Place half the rosemary on the tray. Drizzle one side of the steak with extra virgin olive oil, then place the steak on top of the rosemary on the tray.
  • Place the remainder of the rosemary on top of the steak, drizzle with more oil then cover and let it rest until the steak comes to room temperature (about 90 minutes).
  • Heat your BBQ so it's hot, (450°F-550°F). Once you’ve got a hot flame, place the steak on the BBQ plate and cook for about four minutes on each side. The bone acts as a radiator to conduct the heat inside the meat. Cooking times will vary, depending on the size of the steak, the differences in dry aging, and the meat itself. Use your eye (and your meat thermometer) to make the final call.
  • Remove the steak from the BBQ onto the tray, cover it with aluminum foil, and let it rest for at least five minutes.
  • Once rested, cut the T-bone steak to separate the striploin and the fillet. Finish by slicing the steak into pieces and placing them, as well as the bone, back on the grill for another 30 seconds before serving.
  • Take the bone and place it in the center of your plate. Arrange the sliced meat to reform the steak. Drizzle it with a little extra virgin olive oil and a final sprinkle of smoked salt. Garnish with rosemary and lemon.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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