Florentine Steak

If you’re looking for a truly impressive beef recipe, Florentine steak, or bistecca alla Fiorentina, should be at the top of your list. This preparation is named after the city of Florence, which is the capital of the Italian region of Tuscany. This steak is traditionally prepared from the beef of Chianina cattle, a white Tuscan breed renowned for its large size and richly marbled meat.

Steak Florentine is made from a large cut of beef called a porterhouse, which typically weighs between 2 to 3 pounds. Given its large size, it is meant to serve two to three people and is often served family-style. This classic Italian steak is typically grilled over a wood-fire or charcoal grill. While the seasoning is quite simple, the steak gets an extra boost of flavor from the butter-soaked bundle of herbs (or bouquet garni) that is used to baste it as it grills.

Florentine Steak Ingredients

• Beef porterhouse steak: The porterhouse is an impressive cut of beef that’s basically two steaks in one. On one side of the bone is a tenderloin and on the other side is a striploin (also called a New York strip steak or top loin). Technically, to be considered a porterhouse, the steak should be at least 1-1/4 inches thick. And while it may be an expensive cut of beef, it’s definitely cheaper than a plane ticket to Italy!
• Fresh herbs: This steak Florentine recipe calls for fresh thyme and rosemary. You could also include fresh sage or oregano.
• Seasoning: A hefty helping of kosher salt and pepper are all that are required to season the steak.
• Butter: Melted butter is used to brush fresh herb flavor onto the steak.

Directions

Step 1: Prepare a bouquet garni

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Preheat your grill to 350°F. Use kitchen twine to tie together the thyme and rosemary sprigs at the root end, then set the herbs aside.

Step 2: Prepare the steak

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Pat the steak dry with paper towel.

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Sprinkle the steak with salt and pepper.

Editor’s Tip: Removing surface moisture by patting the steak dry helps to prevent steam from forming when the steak hits the hot pan. This results in even searing and a flavorful brown crust.

Step 3: Grill the steak

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Grill the steak, covered, over medium-high heat until the meat reaches your desired doneness (for medium-rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°), five to six minutes on each side. During the last two to three minutes of cooking, baste the steak by dipping the thyme and rosemary bunch into melted butter and brushing it onto the steak. Then, discard the herbs.

Editor’s Tip: To cook this steak like a true Florentine, cook the steak to rare (120°) or medium-rare (130°) at most. (Do note that for food safety, the USDA recommends a minimum cooking temperature of 145° for beef steaks.)

Step 4: Let the meat rest

Remove the steak from the grill. Let it stand for five minutes before serving. If desired, serve the steak wit herb garlic butter.

Editor’s Tip: Letting meat rest allows the juices to redistribute, which results in an evenly tender and juicy steak.

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Recipe Variations

• Skip the herbs: For an even more traditional approach, skip the herb-basting step and season the steak solely with salt and pepper.
• Add flavors: Purists may cringe at the thought, but you can use a couple teaspoons each of garlic powder and onion powder to pack even more flavor into your steak.
• Use a charcoal grill: Steak Florentine is traditionally cooked over a charcoal or wood-fire grill rather than a gas grill. To achieve a more authentic flavor, grill the meat over charcoal that has been reduced to embers.

How to Store Florentine Steak

For the best flavor and texture, Florentine steak is best when eaten directly after cooking. However, given its large size, there’s a good chance you’ll have leftovers if you’re not serving several people. After allowing the meat to cool, leftovers should be stored in an airtight container in the refrigerator, or they can be frozen.

How long does Florentine steak last?

Cooked Florentine steak will last for up to four days in the refrigerator.

Can you freeze Florentine steak?

Yes, you can freeze cooked Florentine steaks. To do so, first allow the steak to cool completely. Then package it in a double layer of airtight storage wrap. Place the wrapped steak Florentine in a freezer-safe storage bag, label it with the contents and date, and freeze it for up to three months. Allow it to thaw overnight in the refrigerator before reheating it.

How do you reheat steak Florentine?

Because steak Florentine is a thick cut of meat, it’s best to reheat it in the oven rather than on the stovetop to ensure it is heated to a safe temperature throughout. Set a wire rack on a rimmed baking sheet, then place the leftover steak on top of the wire rack. This method allows air to circulate around the steak, which results in even heating. Then, reheat the steak in a 250° oven for 20 to 30 minutes, or until the internal temperature reaches 110°. To refresh the crust, heat olive oil over medium-high heat and sear the steak for one to two minutes on each side.

Florentine Steak Tips

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How do you serve Florentine steak?

After allowing the steak to rest, it’s time to carve the meat! First, cut the meat away from the bone, being careful to cut as close to the bone as possible. Then, slice each steak, cutting across the grain. Steak Florentine is meant to be served family-style. For an impressive look, serve the sliced steaks on a platter with the bone.

What else can you serve with Florentine steak?

Cannellini (white beans) with olive oil is traditionally served alongside Florentine steak. For a fresh take on this dish, try white beans and spinach. Other less-traditional side dishes (that are no less tasty!) include roasted fingerling potatoes and fresh green beans. Counterbalance the richness of the steak with a simple salad dressed with a balsamic vinaigrette dressing.