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Cooking Italy: Bisteca Fiorentine-T-Bone Steak, Florentine Style

Steak Fiorentine adapted from Marcella Hazan's Essentials of Classical Italian Cooking
Servings: 2


  • A charcoal or wood burning grill I used a gas grillBlack peppercorns, ground very course or crushed with a pestle with a mortar
  • 1 T-Bone steak 1 1/2” thick, brought to room temperature
  • Coarse sea salt
  • lightly crushed and peeled garlic clove
  • Extra virgin olive oil


  • If grilling with charcoal, wait until you see a white ash. If grilling on gas grill, preheat 20 minutes ahead to high.
  • Rub steak with peppercorns on both sides.
  • Grill to desired wellness. Medium rare is about 5 minutes on one side, 3 on the other. As you turn steak, rub with garlic clove, including the bone, add salt. Do this on both sides.
  • When steak is finished, drizzle with extra virgin olive oil.
  • Allow steak to rest 10 minutes. Serve.