https://www.jamieoliver.com/recipes/steak-recipes/fiorentina-steak Don't ask to cook it more as Florentines get upset if you don't appreciate the bistecca alla Fiorentina as it should be: quite rare. Because of its popularity, make sure you make a reservation if you want to try the Chianina meat here. In some restaurants, you can admire the interesting way they align the steak in … Required fields are marked *Subscribe to receive the very best Eating Europe stories in your inboxSubscribe to our newsletter for exclusive offers, discounts and the best in food and travel advice across EuropeDiscover Florence’s local favorites & taste what makes Tuscany’s cuisine so uniqueThe festive season is coming in Europe and with it, the arrival of Christmas markets! This breed of cattle is known for their incredibly flavorful meat.In the US, to be a porterhouse, the tenderloin filet section must be at least 1 1/4 inches wide at its thickest point.Bistecca alla Fiorentina is an easy, traditional recipe from Florence.But, this is no ordinary steak.To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper.They both are the exact same steak, cut from the short loin. Cannellini beans or roasted potatoes and an arugula salad or seared broccolini make for perfect sides to go along with this beautiful steak.Copyright © 2020 Curious CuisiniereYou have a couple of options here:Your steak will continue cooking as it rests before you slice it, so here are the temperatures you’re looking for:Both the strip and the tenderloin are incredibly lean and tender, making the porterhouse a very special steak to cook.Everything about this dish highlights Tuscan cooking, from its simplicity, to its use of quality ingredients, to the rustic feel of sitting down to a slab of perfectly cooked steak.Instead of inches, Tuscans measure their steak in “fingers”, and a good bistecca alla fiorentina will be 3-4 fingers thick.Since this Florentine steak is large enough to serve 3-4 people, it is traditionally served family style.It comes to your table with the strip and filet carved off of the T-bone and nicely sliced.The difference between and T-bone steak and a porterhouse all comes down to size.Bistecca alla Fiorentina is traditinally cooked to rare in the middle, with a good crust on the outside.They are connected by a T-shaped bone, which gives this steak it’s characteristic shape.Serve your steak with little bowls of the coarse salt and coarse pepper that you used to season your steak, so your dinner guests can adjust the seasoning on their steak to taste.Traditionally, the meat for Bistecca alla Fiorentina comes from an ancient breed of Tuscan cattle, called the Chianina. The porterhouse, however, is larger, because it is taken from the larger end of the tenderloin.This makes for a pretty presentation, and each diner can try as much as they want of both the strip and filet.What really sets Bistecca alla Fiorentia apart is the way it is grilled. To be a T-bone, the tenderloin filet section only needs to be at least 1/4 inch thick. There’s more to this dish than meets the eye though; in fact, the rules of bistecca alla Fiorentina are quite specific. Since this Florentine steak is large enough to serve 3-4 people, it is traditionally served family style. (Photo credit: Flickr) Whether you believe the story or not, it is true that the bistecca alla fiorentina is not just any T-bone steak, and just one taste might have you shouting “Beef steak!” in the street.