Italian Steak
You’ll be transported straight to Florence, Italy with our Italian Steak also known as bistecca alla Fiorentina recipe. It’s an impressive main course that’s very easy to make. We give you all the tips to grill this steak like a professional for the juiciest bite.
If you’ve ever been to Florence, this Italian Steak is on almost every restaurant menu. It’s also called bistecca alla fiorentina or Tuscan steak. It’s an impressive cut of meat that the whole table shares with a bunch of side dishes. My family loved this steak when we visited and I’ve been making it at home for years since it’s really simple.
With just 4 ingredients, all you need is a great cut of beef. The traditional recipe calls for a Porterhouse, but you can also use a ribeye, New York Strip, or filet mignon. It’s a special occasion recipe at our house and one that’s also super easy to entertain with. Pair it with our Spaghetti with Lemon Cream Sauce, Lobster Pasta, or even a side of Pepperonata, a simple stewed pepper dish that adds vibrant color and sweetness to the plate. You’ll have everyone dreaming of that meal for years!
Jenn’s Tip: If you are intimidated buying a nice steak, visit a local butcher. They are so knowledgable and happy to help! The cut of meat is the most important for this recipe so it’s definitely worth a visit.
Table of Contents
Why You’ll Love this Recipe
- Impressive steakhouse-style recipe. This is one of those steaks that just says “wow” to all of your guests. It’s a great showpiece for a dinner party and is also so easy to cook for a crowd.
- 4-ingredient steak recipe. All you need is a quality cut of meat, oil, rosemary, and a nice salt. The flavor of the meat really shines in this dish.
- Pairs with many side dishes. No matter what season of the year it is, this steak is perfect. It goes well with salads, pastas, grains, etc.
What is a Porterhouse steak?
This is the traditional cut of beef for Italian steak. It’s also called a T-bone. On one side of the bone you have a New York Strip and on the other side you have the tenderloin. It makes for the most delicious cut. You can also get them dry aged if you prefer as well.
Ingredients
- Thick-cut steaks: You want these to be 1 1/2 -2 inches thick. We love cuts like the Porterhouse, Ribeye, New York Strip, or Filet Mignon. They are an investment, but this Italian steak recipe is a special occasion dish!
- Avocado oil or another high-heat neutral oil: This oil is neutral in flavor and has a high smoke point to stand up to any heat.
- Kosher salt: One of the most important ingredients to a good steak. You want to season heavily to bring out the flavor of the meat.
- Flaky sea salt: We love to always have this on hand as a finishing salt for steak to add a bit more crunch and extra flavor.
- Chopped fresh rosemary: Adds nice rich herby flavors to the steak.
- Extra virgin olive oil: Buy a high-quality olive oil here, professional chefs often call this a finishing oil. We drizzle it over right at the end for a final kiss of delicious flavor.
- Lemon: This is optional, but you can cut the lemon in half and char it for an extra kick of flavor. It makes for a pretty presentation and delicious when squeezed over the cut steak..
How to Make Italian Steak
- Temper the steaks: Remove the steaks from the refrigerator and let sit at room temperature for at least 45 minutes to 1 hour to ensure even cooking.
- Season and oil: Pat the steaks completely dry with paper towels. Lightly brush both sides with avocado oil. Season generously with kosher salt and black pepper.
- Preheat the grill: Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Grill the steaks: Place the steaks on the hot grill. Cook without moving for 3–4 minutes to develop a good sear. Flip and cook the other side for another 3–4 minutes. Continue grilling, flipping occasionally, until the internal temperature reaches 125°F to 128°F for medium-rare (total grilling time will be about 8–12 minutes depending on thickness and heat level).
- Grill the lemons (optional): While the steaks are grilling, place halved lemons cut-side down on the grill for 2–3 minutes until lightly charred.
- Rest the steaks: Transfer the steaks to a cutting board and let rest for at least 10–15 minutes to allow the juices to redistribute.
- Make the rosemary sea salt: In a small bowl, combine the flaky sea salt and finely chopped rosemary.
- Slice and serve: Slice the meat away from the bone and cut into thick slices against the grain. Drizzle lightly with extra virgin olive oil. Finish with a light sprinkle of the rosemary sea salt and serve with grilled or fresh lemon wedges.
Expert Tips
- Bring the steak out to sit at room temperature for about an hour before cooking. Since an Italian steak is so thick, you want to take the chill off from the fridge before grilling. This will help the steak to cook more evenly giving you the most tender, juicy bite.
- Pat the steak very dry before seasoning. You want the outside of the steak to be as dry as possible before grilling. This will give the steak a better crust on the outside as it grills, just like a steakhouse.
- Don’t overcook the steak. The meat thermometer is your best tool to prevent you from doing this. Temp the steak after 10 minutes of grilling to see if it’s reached 125F for medium-rare. Remove it then since the residual heat will continue to cook the meat.
- Let the steak rest for at least 10 minutes before slicing. You want the juices to rest in the steak to make it as juicy as possible when you slice into it. The only way to do this is to let it sit before serving.
- Slice the steak against the grain. If you ever wonder why restaurants slice the steak for you is because you need to slice it against the grain for the correct bite. Look for the lines in the meat and slice the opposite direction.
What to Serve with Florentine Steak
There are so many options! We love to serve it with our:
- Grilled Peach Burrata Salad
- Bruschetta al Pomodoro
- Watermelon Mozzarella Skewers
- Caprese Pasta Salad
- Spaghetti with Lemon Cream Sauce
- Pepperonata
Storage
Store any leftover steak in an airtight container in the fridge for up to 3 days. It’s tricky to reheat steak, so we recommend enjoying leftovers at room temperature or gently reheating in a skillet or microwave just until warmed through.
You can freeze raw steak if you’re prepping ahead. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before cooking.
FAQs
We recommend a Porterhouse, ribeye, New York Strip, or filet mignon. They should be thick, about 1 1/2 to 2 inches.
It’s called steak tagliata in Italy and it comes from Florence in Italy. It’s traditional there to share a big Porterhouse T-bone steak there with the table.
It looks intimidating but it actually very easy to make with minimal ingredients.
More Italian Main Courses
Italian Steak (Bistecca alla Fiorentina)
Equipment
- Outdoor grill or indoor grill pan
Ingredients
- 2 Thick-cut steaks, 1 1/2 -2 inches thick Porterhouse, Ribeye, New York Strip, or Filet Mignon all work beautifully.
- Avocado oil or another high-heat neutral oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons flaky sea salt
- 2 teaspoons finely chopped fresh rosemary
- Extra virgin olive oil for finishing
- 1 lemon halved (for grilling)
Instructions
- Remove the steaks from the refrigerator and let sit at room temperature for at least 45 minutes to 1 hour to ensure even cooking.
- Pat the steaks completely dry with paper towels. Lightly brush both sides with avocado oil. Season generously with kosher salt and black pepper.
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Place the steaks on the hot grill. Cook without moving for 3–4 minutes to develop a good sear. Flip and cook the other side for another 3–4 minutes. Continue grilling, flipping occasionally, until the internal temperature reaches 125°F to 128°F for medium-rare (total grilling time will be about 8–12 minutes depending on thickness and heat level).
- While the steaks are grilling, place halved lemons cut-side down on the grill for 2–3 minutes until lightly charred.
- Transfer the steaks to a cutting board and let rest for at least 10–15 minutes to allow the juices to redistribute.
- In a small bowl, combine the flaky sea salt and finely chopped rosemary.
- Slice the meat away from the bone and cut into thick slices against the grain. Drizzle lightly with extra virgin olive oil. Finish with a light sprinkle of the rosemary sea salt and serve with grilled or fresh lemon wedges.
Notes
Leftover steak will keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of oil or broth to help maintain its tenderness, or enjoy it cold, sliced over salads. You can freeze raw steak easily. Just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before cooking. Expert Tips:
-
- Bring the steak out to sit at room temperature for about an hour before cooking. Since an Italian steak is so thick, you want to take the chill off from the fridge before grilling. This will help the steak to cook more evenly giving you the most tender, juicy bite.
-
- Pat the steak very dry before seasoning. You want the outside of the steak to be as dry as possible before grilling. This will give the steak a better crust on the outside as it grills, just like a steakhouse.
-
- Don’t overcook the steak. The meat thermometer is your best tool to prevent you from doing this. Temp the steak after 10 minutes of grilling to see if it’s reached 125F for medium-rare. Remove it then since the residual heat will continue to cook the meat.
-
- Let the steak rest for at least 10 minutes before slicing. You want the juices to rest in the steak to make it as juicy as possible when you slice into it. The only way to do this is to let it sit before serving.
- Slice the steak against the grain. If you ever wonder why restaurants slice the steak for you, it’s because you need to slice it against the grain for the correct bite. Look for the lines in the meat and slice the opposite direction.
