The History of Florentine Steak - A Classic Italian Cut

During the Medici period, the city of Florence became a crossroads of travel, and English knights yelled “beef-steak” when they saw a Florentine steak. Florentines love to give food unusual names, and so the steak was named bistecca, or beef loin. The loin has a “T”-shaped bone and is a mixture of sirloin and fillet on one side.

The history of the Florentine steak is a bit complicated, but there is no doubt that it has a long and colorful past. The steak is named after Florence and possibly comes from the feast of Saint Lawrence. It is cooked on a charcoal grill and has a distinctive flavor. However, the Medici family is responsible for making the dish popular. It has been a mainstay of Tuscan cuisine for more than four hundred years and is an integral part of Tuscan cuisine.

The Background of the Name

Although the name Fiorentina carne is confusing, the name is a great place to begin. The steak is huge, often shared by two people. The price of a Florentine steak is typically around EUR50 for a good-sized piece. It must be served rare or very rare, because any more cooking time could result in a tough exterior. The history of Florentine steak continues to unfold as we explore the origins of this iconic dish.

Florentine steak originates from a loin cut from a chianina breed of calf. It has a “T-bone” in the middle and two sirloins on either side. Traditionally, the steak is aged for a few days, and it is rarely cooked past medium. When it is cooked correctly, the Florentine steak can weigh up to 1.5 kg and is served at room temperature.

How it is Known Around the World

In the rest of the world, Bistecca alla Fiorentina (T-bone steak) is a popular Florentine dish. The meat is from Chianina cattle, which have been used for work animals for several centuries. The bistecca is thinly cut from the sirloin, near the vertebrae. The cut is at least three to four fingers thick and weighs up to 1.5 kilograms.

Trattoria Sergio Gozzi is a small and quaint trattoria in the heart of Florence’s San Lorenzo district. It has been serving the local population since 1915. It is open only for lunch, and closed on Sundays. The atmosphere here is unassuming, but the steaks are excellent. Also in the Oltrarno district is I’Brindellone, which serves a stewed beef that is cooked for a day and served with vegetables and herbs.

Originally, the steak was cooked on embers, but health rules made this impossible today. Today, the Florentine Steak is cooked on a high heat for five to seven minutes on each side. The steak should be rare, which is why it is often served rare. For best results, cook the Florentine Steak until it is firm but not tough. You should also let the meat rest for about ten minutes before cutting it into slices.