 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Bistecca alla fiorentina" – news ·newspapers ·books ·scholar ·JSTOR(June 2025) (Learn how and when to remove this message) |
 | |
| Alternative names | BeefsteakFlorentine style |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Tuscany |
| Cooking time | 11minutes to 17 minutes |
| Main ingredients | Beef |
Bistecca alla fiorentina (lit. 'beefsteakFlorentine style') is anItaliansteak dish made of young steer (vitellone) orheifer (scottona) that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill untilrare (50 °C).
The wordbistecca was borrowed from the Englishbeefsteak in the early 19th century.[1] An 1863 dictionary defines it as:
Italian:...una larga fetta di carne, tagliata dalla culatta o d'altronde, poco arrostito sulla gratella, or altramente, e che si mangia così guascotta. ...a thick slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked.[1]
| This sectiondoes notcite anysources. Please helpimprove this section byadding citations to reliable sources. Unsourced material may be challenged andremoved.(June 2025) (Learn how and when to remove this message) |
Bistecca alla fiorentina is obtained from the cut of thesirloin (the part corresponding to thelumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of theChianina breed: in the middle it has the T-shaped bone, that is, aT-bone steak, with thefillet on one side and the sirloin on the other.
Today the steak is cut 3–4 fingers high (5–6 cms) in the loin. An averagebistecca alla fiorentina when ordered at a restaurant weighs between .9 and 1.2 kilograms. The cost can range from twenty to one hundred euros per kilo.[citation needed]
The Italian gastronomistPellegrino Artusi, in his 1891 cooking manualLa scienza in cucina e l'arte di mangiare bene' (The Science of Cooking and the Art of Eating Well), defines the cut of the steak as follows: "Florentine steak. From beef-steak, an English word that is worth the rib of an ox, came the name of our steak, which is nothing more than a chop with its bone, a finger or a finger and a half thick, cut from the sirloin of a steer."[2]
In 2021, the dish was added to Italy's list of traditional food products,prodotto agroalimentare tradizionale (PAT).[3]
Media related toBistecca alla fiorentina at Wikimedia Commons
