Bistecca Alla Fiorentina Recipe: How to Cook Steak Florentine

If you like beef, you like steak, and nothing beats a good Bistecca Alla Fiorentina recipe. It is the king and queen of recipes for all meat lovers and the ultimate in succulent, flavorful beef. Even those of us who have cut back on red meat make space in our diet for beef steak Florentine.

And there is no way better to cook it than on a wood pellet smoker, adding that subtle smokiness to that hunk of delicious protein. On top of that, it’s real easy to make – here’s everything you need to know to make the perfect beef steak Florentine.

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    What is bistecca alla fiorentina?

    Italian cooking is beloved by the whole world for its flavors and simplicity and Bistecca Alla Fiorentina is a fine example of that. Take a wonderful cut of beef, season carefully, and cook quickly to perfection.

    The recipe, of course, comes from Florence in Tuscany, an area famous for its Chianina cattle which some say rival wagyu for flavor and tenderness. To make the recipe you need a thick-cut porterhouse steak, some herbs, a little seasoning, and a touch of oil – that’s all.

    What is florentine steak?

    Bistecca Alla Fiorentina is a little bit of a mouthful so many English speakers prefer the anglicized version: Florentine steak (or beef steak Florentine). Same recipe, just easier to say!

    How to Choose a Porterhouse Steak for Bistecca Alla Fiorentina?

    The secret to making Bistecca Alla Fiorentina is selecting the porterhouse steak, you want the best you can find. We always recommend purchasing the best quality steak you can afford, so look for grass-fed beef.

    A porterhouse steak is like a grownup T-bone with a filet on one side and the New York Strip on the other. It’s essentially the same cut but from the larger end of the tenderloin. And you want it thick. A porterhouse needs to be at least 1 ¼ inches thick but you need more like 2-3 inches thick for a florentine steak. That’s a big hunk of meat and will easily feed 2-4 people.

    When choosing your cut, look for a porterhouse where the filet, that’s the smaller side, is generously sized. You don’t want to miss out on that! You also want a piece of beef with marbling. Those little morsels of fat are what give the best steak its deep flavor and moistness. 

    How to Choose a Porterhouse Steak

    Equipment and Ingredients You Need for Bistecca Alla Fiorentina

    Beef steak Florentine needs no specialist equipment or fancy ingredients. You need a grill (we always use our wood pellet smoker for best results), though you could use a large skillet if that’s all you’ve got to hand, salt and pepper, and a little oil.

    To change it up a little you could brush the meat with a sprig of fresh rosemary and rub it with a cut clove of garlic. A simple rub of salt, pepper, onion powder, and garlic powder is another option. Those subtle hints of flavor addition to this dish. Any good oil will do, but olive oil is the best. It couldn’t be more simple.

    How to Cook Steak Florentine on a Pellet Grill?

    1. Take the steak out of your refrigerator a good half hour before you want to cook it because you want it to be at room temperature for even cooking.
    2. Add a subtle rub if you like, though if you’ve got a prime piece of meat you won’t want to mask its flavor, so just gently season.
    3. Preheat your grill to 450F. With a modern grill like the 7002C2E, it should only take about 10 minutes.
    4. Place the oiled and seasoned steak directly on the grill grates and give it a couple of minutes, then rotate it to 90° and give it another two minutes. That gives you a lovely criss-cross pattern.
    5. Flip the steak and repeat the two sets of two minutes. This total of eight minutes should give an internal temperature of around 122F for a lovely rare steak with a cool red center (use your temperature probe to check before serving). If you like it a little more done add a couple of minutes per side. 130F will give you a medium-rare steak and 140F will produce a medium steak with a warm pink middle.
    6. After cooking it’s important to let the meat rest for about 10 minutes, it will have far more succulence than if you serve it straight from the grill. You can add butter to add gloss and added flavor. You can then pour the melted butter and the juices from the meat into a small bowl as a dipping sauce.

    How long should you cook steak florentine, and at what temperature?

    At 450℉, four to six minutes per side is about right for a rare or medium steak. The actual time will depend on the thickness of your steak. Use a temperature probe to make sure the steak is cooked just how you like it. You certainly don’t want undercooked or overcooked Bistecca Alla Fiorentina.

    How to Serve Florentine Steak After Cooking on a Pellet Grill?

    Simply cut both sides off the t-shaped bone and slice the strip and the filet. Leaving the bone on the platter with the meat arranged around it adds a rustic feel to the presentation. Then serve with your favorite steak sides: thick-cut fries, a baked potato, slaw, and/or a salad are all good choices.

    How to Serve Florentine Steak

    Whether you call it Bistecca Alla Fiorentina or Florentine steak, this dish is sensational to eat and easy to prepare. Cooking on a pellet grill gives it another dimension lifting it from the great to the sublime. If you’ve yet to try beef steak Florentine on a pellet grill or if your old pellet grill is giving lackluster results, it’s time to upgrade.

    A Z Grills is the best choice for you to enter the world of wood-fired grilling. Plus, All Z Grills wood pellet grills come with a 3-year warranty and will be delivered to your doorsteps free of charge.

    Our grills offer precision temperature control and easy cooking whether you’re searing a steak or cooking a brisket low-and-slow.

    Bistecca Alla Fiorentina (Florentine Style Steak)

    Servings 3
    Prep Time 5 mins
    Cook Time 12 mins
    Resting Time 3 mins
    Total Time 20 mins


    • 2 tsp onion powder
    • 1 tsp sea salt
    • 1 tsp pepper
    • 2 cloves garlic
    • A sprig of fresh rosemary (or 1 tsp dried)
    • 2 tbsp olive oil
    • 2 ½ to 3 inch thick porterhouse steak
    • Melted butter to finish


    • Rub the meat with a cut clove of garlic and brush with the rosemary then season with the salt, pepper, and onion powder and drizzle with the olive oil.
    • Allow to come up to room temperature.
    • Get your grill up to temperature and cook the steak to your liking, checking the internal temperature to be sure.
    • Remove the meat and allow it to rest for 5-10 minutes, anointing it with a knob of butter.
    • Slice and serve!
    Course: Main Course
    Cuisine: Italian
    Keyword: Meat

    About The Author

    Z Grills

    Z Grills

    Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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