Dish guides
What is bistecca alla fiorentina?
Bistecca alla fiorentina is Florence's famous steak: a very thick T-bone, grilled over wood embers, seasoned simply with salt and olive oil and served rare. It's sold by weight (per kilo or per 100 g), is usually big enough to share, and appears in the secondi or alla griglia section of Tuscan menus.
- At a glance
- Bistecca alla fiorentina
- Thick Tuscan T-bone steak grilled over embers and served rare, priced by weight.
- Pronunciation
- Say it like bee-STEK-kah AHL-lah fyoh-ren-TEE-nah · IPA /biˈstekka alla fjorenˈtiːna/
- Also written as
- fiorentina, bistecca fiorentina, fiorentina al kg, T-bone alla fiorentina, bistecca di Chianina
What’s in it
Core ingredients
- T-bone or porterhouse beef steak, cut very thick
- coarse salt
- black pepper
- extra virgin olive oil
Often added
- Chianina or other Tuscan beef
- rosemary
- lemon wedge
- side of white beans (fagioli all'olio), roast potatoes or salad
Allergens
| Allergen | How likely |
|---|---|
| Gluten | Rarely contains |
| Dairy | Rarely contains |
| Eggs | Rarely contains |
| Peanuts | Rarely contains |
| Tree nuts | Rarely contains |
| Shellfish | Rarely contains |
| Fish | Rarely contains |
| Soy | Rarely contains |
| Sesame | Rarely contains |
| Diet | Suitable? |
|---|---|
| Vegetarian | No |
| Vegan | No |
| Pescatarian | No |
| Halal | No |
| Kosher | No |
| Gluten-free | Usually |
Allergen and calorie details are AI estimates based on the menu and typical recipes. They can be incomplete — if you have a serious allergy, always check with the staff.
The cut and the cooking
A real fiorentina is cut from the loin with the T-shaped bone in the middle: sirloin on one side, tender fillet on the other. It's cut very thick, traditionally three or four fingers high, so a single steak often weighs well over a kilo. The most prized beef comes from Chianina, a large white Tuscan breed, though many restaurants use other breeds.
The steak is grilled over hot wood embers for a few minutes on each side, then stood upright on its bone to finish. It's seasoned with coarse salt, sometimes pepper and a drizzle of olive oil, and nothing else. It arrives al sangue: charred outside and red, barely warm, in the middle.
Why the price is per kilo
Because each steak is a different size, Tuscan menus usually list the fiorentina by weight: per kilo (al kg) or per 100 grams (all'etto, hg). Your bill depends on the weight of the steak you're served, and many restaurants have a minimum weight. In practice that means one steak is usually ordered for two or more people. Before ordering, ask how much the steak weighs and how many it serves. Our guide to etto and S.Q. on Italian menus explains how to work out the cost.
Where to eat it
This is Florence's signature dish, and you'll find it in trattorie and steakhouses all over Tuscany, often next to the grill section of the menu. The usual sides are white beans dressed with olive oil, roast potatoes or a green salad. It's a dinner dish to share, typically with a glass of Tuscan red. Outside Tuscany, "fiorentina" on a menu can also mean other dishes "Florentine style", such as spinach-topped eggs or gnocchi with butter and sage, so check the menu section. More in the Italy menu guide.
How to order it
| Phrase | Meaning |
|---|---|
| Vorremmo una fiorentina per due. Quanto pesa? | We'd like a fiorentina for two. How much does it weigh? |
| Qual è il prezzo al chilo? | What's the price per kilo? |
| I contorni contengono glutine o latticini? | Do the side dishes contain gluten or dairy? |
Not to be confused with
- Costata — A thick bone-in rib or sirloin steak without the fillet on the other side of the bone.
- Tagliata — A grilled steak sliced before serving, usually on rocket with parmigiano; priced per portion.
- Carpaccio — Raw beef sliced paper-thin, served as a starter.
Frequently asked questions
Can I order bistecca alla fiorentina well done?
You can ask, but many Florentine cooks will try to talk you out of it, and some refuse. The thick steak is meant to be eaten al sangue, rare in the centre, and cooking it through dries it out. If you don't like rare meat, asking for it un po' più cotta (a little more done) is more likely to be accepted, or choose a thinner steak or a tagliata.
How big is a bistecca alla fiorentina?
Usually very big. The steak is cut three to four fingers thick, and a typical restaurant fiorentina weighs around a kilo or more, including the bone. That's why it's usually shared by two or more people. Ask the waiter how much the steak you'll get weighs, since the price is calculated by weight.
Why is bistecca alla fiorentina priced per kilo?
Because every steak is a different weight, Tuscan restaurants list it per kilo (al kg) or per 100 grams (all'etto) and charge for the actual steak they cook. Many set a minimum weight. Ask "Quanto pesa?" (How much does it weigh?) when you order, so the final bill doesn't surprise you.
How do you pronounce bistecca alla fiorentina?
Say bee-STEK-kah AHL-lah fyoh-ren-TEE-nah: in IPA, [biˈstekka alla fjorenˈtiːna]. Bistecca is an Italian adaptation of the English word "beefsteak", and fiorentina means "Florentine". Most locals just call it "la fiorentina".
