Bistecca alla Fiorentina (Florentine Steak)

Bistecca alla Fiorentina (Florentine Steak) on a platter.

5 from 3 reviews

A traditional recipe for Bistecca all Fiorentina (Florentine Steak) adapted for a gas grill. A simple and delicious grilled steak recipe! Adaptation based on recipe provided by Il Poggione.


  • 1 bone-in porterhouse steak, appx. 22 ozs and about 1 1/4 inch thick.
  • 2 tbsp extra virgin olive oil
  • 1 tsp Tuscan sea salt (Amazon link for the kind I used, more info in notes)
  • 2 sprigs rosemary (optional)
  • lemon wedges for serving


  1. Bring the porterhouse steak to room temperature by taking it out of the refrigerator about 30 minutes prior to preparing the Bistecca all Fiorentina.
  2. Pat the steak dry with a paper towel. Spread 1 tablespoon olive oil over the top of the steak, the sprinkle half of the sea salt over the first side of the steak. Let the steak sit for 5 minutes to absorb the oil and salt, then flip the steak over to repeat the process–spreading the remaining olive oil and salt over the second side of the steak.
  3. Let the steak sit for about 10 minutes after coating it with the oil and salt. Preheat the grill to medium high during this time. Leave one back burner off, so that you have a place to grill using indirect heat.
  4. Place the steak on the grill, near the front, to begin grilling with direct heat. Cover the grill, and grill for about 3 minutes, then flip the steak to grill the other side on direct heat for another 3 minutes. Watch the steak closely; if you see flareups starting, open the cover to reduce the flaming.
  5. After 6 minutes of grilling on direct heat, move the steak to the rear of the grill to continue cooking on indirect heat, with the grill covered. If you are using the optional rosemary sprigs, use them to brush some additional olive oil on top of the steak.
  6. Grill on indirect heat for 6 to 12 more minutes, depending on how hot your grills is and how you like your steak cook. Check for doneness after 6 minutes of indirect cooking, to avoid overcooking, but you may need more in the 10 to 12 minute range.
  7. When you have grilled the steak to your liking, remove the steak to a platter and let rest for 5 minutes. Slice the meat across the grain, into strips of steak for serving. Serve with lemon wedges and a good bottle of Tuscan wine, such as Il Poggione Rosso di Montalcino.  Enjoy!


  • I used the AG Ferrari Tuscan Sea Salt blend, which has rosemary, garlic, sage and ground pepper. You could either use a similar Tuscan sea salt blend, or use regular plain sea salt along with about a teaspoon of dried rosemary and half teaspoon of garlic powder.

Keywords: grilled steak, Tuscan recipes, Italian steak recipes, Sangiovese pairings

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