By Lorenza Andreazza – The Cut Steakhouse

A love of steak and wine led this young Italian owner to swap a career in real estate for hospitality. The 29-year-old opened a steak restaurant in his hometown Florence, serving top quality steak from more than five breeds.

One of the world’s most famous steaks, the bistecca alla Fiorentina, is very simple to prepare and cook. As with most Italian cooking though, it all comes down to the quality of produce and the cooking method used. Be sure to talk to a butcher and purchase the best quality cut for this recipe, and ideally sear it over a charcoal or wood fire.


Peter Augustus Craft Butcher in Brisbane


Peter Augustus craft butcher in Brisbane

Serves: 2-3

Prep time: 10 mins
Cook time: 25 mins


  • 1 bone-in Porterhouse or T-bone steak, cut at least 5cm thick
  • ½ tbsp Coarse salt
  • Olive oil (optional, see note)


Step 1

Massage around half a tablespoon or more of coarse salt into the top of the steak. This will draw out all of the fat and render it on top. Leave the steak somewhere warm (if possible) for 10-15 minutes to come to room temperature. If you have nowhere warm, leave it out of the fridge for two hours.

Step 2

Prepare a charcoal or wood fire to cook the steak. This is preferable and will produce a better result than gas, but a gas grill on the highest heat is an okay replacement.

Step 3

When the charcoal is red-hot and the steak is room temperature it is ready to cook. Sear it on one side for 15 minutes, and then flip it and sear the opposite side for 10 minutes or until your prefered time. Place the sirloin side further from the heat as this will cook faster. Fiorentina steak is generally cooked and eaten closer to rare than medium rare.

Step 4

Allow the steak to rest for 5 minutes before slicing.

Step 5

Slice the filet out first, then the sirloin and slice each section. Serve on a plate with the bone.

Serving tip: “Traditionally we serve it in Tuscany with white beans or roasted, diced potatoes. And you need good bodied wine with good tannins – heavy, like a chianti classico.”

Note: Andreazza prefers a fatty, marbled steak for this recipe. If you have a lean cut, it is common in Tuscany to pour a drizzle of olive oil over the sliced steak when serving. He warns that this will change the taste though.

Steak Fiorentine