This beef cut is an Italian cultural icon, one of the most famous steaks in the world. You cannot travel to Tuscany and not see it on the menu. It’s known to most people around the world as another cut altogether, porterhouse steak, and is composed of the loin and tenderloin of beef attached to the bone. It’s similar to the T-bone but with a greater portion of fillet attached.
Traditionally, the meat for bistecca alla florentina is obtained from a breed of animal known as the chianina (pronounced ‘kee-a-nee-na’). These cattle have been bred for twenty-two centuries in the Val di Chiana region, particularly the areas surrounding Siena and Arezzo, making it one of the oldest breeds in existence. The size of this steak provides more than enough meat for two or three people to share.
As with most Italian cuisine, the quality of the meat and the simplicity of the preparation make this dish stand out.