Grill & BBQ
Bistecca alla fiorentina – steak on the bone
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Traditionally very thick grilled steak in Florence; Domestic cooking levels are a deliberate modification.
Timing
- For: 2-3 people
- Preparation: 10 min.
- Cooking time: 15 mins.
- Tempering: 30 min. Meat resting: 5–10 min.
Estimated nutrition
per serving · Calculated for 3 servings.
- Energy
- ≈ 445 kcal
- Protein
- ≈ 62.9 g
- Carbohydrates
- ≈ 0 g
- Fat
- ≈ 21.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 400–495 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 well-seasoned T-bone or porterhouse steak, 900-1200 g, about 4-5 cm thick · ≈ 840 g · Edible amount without bones or shells
Rind Roastbeef (Rücken) roh (U221100)
Starting amount × assumed fraction (calculation scenario): 1050 g × 80% = 840 g
Varied quantity range: 735–945 g - 2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100)
Not included in the base calculation
- 1 sprig of rosemary · Aromatic / small seasoning or colouring amount
- Coarse sea salt · Salt or small seasoning amount; no salt/micronutrient calculation
- Black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 lemon optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 well-seasoned T-bone or porterhouse steak, 900-1200 g, about 4-5 cm thick
- 2 tbsp olive oil
- 1 sprig of rosemary
- 1 clove of garlic
- Coarse sea salt
- Black pepper
- 1 lemon optional
Instructions
- Remove steak from refrigerator 30 minutes before frying; Carefully pat the surface dry.
- Preheat grill or heavy pan very vigorously; a cast iron pan works well.
- First sear the steak for about 3-5 minutes on each side, then place it briefly on the edge of the fat. Cooking time depends largely on thickness and temperature.
- Check with a meat thermometer and select desired safe doneness; If necessary, let it rest at a lower heat.
- Let the meat rest for 5-10 minutes. Serve with salt, pepper, rosemary and a little olive oil; optionally with lemon wedges.
Tips
- Cooking times are guidelines only. Beef should be sufficiently heated, especially for risk groups; If you are unsure, check the core temperature.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
