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Bistecca alla Fiorentina

Australian Gourmet Traveller fast Italian main course recipe for bistecca alla Fiorentina

By Lisa Featherby
  • 5 mins preparation
  • 10 mins cooking plus resting
  • Serves 2
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Bistecca alla Fiorentina
Bistecca alla Fiorentina

The chop of all chops, enjoy this classic Italian dish shared at the table. We’ve used black Angus in place of the traditional chianina calf.


  • 1 30-day, dry-aged black angus T-bone steak (700gm)
  • 1 bunch of rosemary
  • 2 tbsp high-quality extra-virgin olive oil, plus extra for drizzling
Tomato and rocket salad
  • 600 gm mixed tomatoes
  • 3 tsp sherry vinegar
  • 1½ tbsp high-quality extra-virgin olive oil
  • ½ bunch of rocket, thinly sliced


  • 1
    Season both sides of steak generously with sea salt and freshly ground black pepper. Place half the rosemary on a plate, top with steak, then cover with remaining rosemary. Drizzle over olive oil, cover with plastic wrap and bring to room temperature.
  • 2
    Preheat a chargrill pan over high heat. Remove rosemary, reserving, and cook steak, brushing occasionally with reserved rosemary to keep moist, for 5 minutes on each side for medium-rare or until cooked to your liking. Cover with foil and rest for 10 minutes in a warm place. Transfer to a plate, drizzle with oil, season and garnish with reserved rosemary.
  • 3
    Meanwhile, for salad, slice larger tomatoes and halve smaller ones, combine with vinegar and oil, season to taste and arrange on a platter with rocket and serve with steak.


Drink Suggestion: Chianti Classico. Drink suggestion by Max Allen

  • Author: Lisa Featherby