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Bistecca alla Fiorentina with Rosemary and Garlic inspired by Biba
Inspired by Biba

Bistecca alla Fiorentina with Rosemary and Garlic

Main Course Gluten-Free Dairy-Free
This iconic Tuscan dish features a thick T-bone steak seasoned simply with rosemary, garlic, and olive oil. The traditional preparation involves high-heat cooking to create a charred exterior while maintaining a rare to medium-rare center. This minimalist approach allows the quality of the beef to shine through. Served with a drizzle of high-quality olive oil, this dish exemplifies the Italian philosophy of letting exceptional ingredients speak for themselves.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 60 mins
Total Time 90 mins
Servings 2

Ingredients

  • 2 lb T-bone steak (About 2 inches thick, preferably dry-aged)
  • 1 tbsp Kosher salt
  • 2 tsp Freshly ground black pepper
  • 3 sprigs Fresh rosemary (Leaves removed and coarsely chopped)
  • 4 cloves Garlic cloves (Minced)
  • 3 tbsp Extra virgin olive oil (Plus more for drizzling)
  • 1 whole Lemon (Cut into wedges, for serving)
  • 4 cups Baby arugula (For serving)
  • 2 cups Roasted potatoes (For serving)
  • 2 cups Sautéed spinach (For serving)

Tools You'll Need

  • Cast-iron skillet or grill
  • Tongs
  • Meat thermometer
  • Sharp chef's knife
  • Cutting board with groove for juices
  • Small mixing bowl

Chef's Tip

For the perfect Florentine-style steak, bring the meat to room temperature before cooking and resist the urge to move it once it hits the hot surface. This ensures proper heat distribution and allows for that coveted deep char on the outside while maintaining a rare center.

Instructions

  1. Remove steak from refrigerator 1 hour before cooking to bring to room temperature.
  2. In a small bowl, combine chopped rosemary, minced garlic, 2.5 tablespoons olive oil, and 1 teaspoon black pepper to create a paste.
  3. Pat steak dry with paper towels. Rub the herb paste all over the steak, coating both sides.
  4. Preheat a cast-iron skillet over high heat until smoking hot, or prepare a charcoal grill to high heat.
  5. Just before cooking, season the steak generously with kosher salt on both sides.
  6. Place steak in hot skillet or on grill. Do not move or press down on the steak. Cook for 5-6 minutes until a deep brown crust forms.
  7. Flip steak using tongs and cook for another 5-6 minutes for rare to medium-rare (125-130°F internal temperature).
  8. For thicker cuts, you may need to finish by standing the steak on its side (fat edge) for 1-2 minutes to render the fat and cook the edges.
  9. Transfer to a cutting board and let rest, uncovered, for 5-10 minutes.
  10. While steak rests, toss arugula with remaining olive oil and a squeeze of lemon juice.
  11. Slice the steak against the grain, around the bone.

Plating

Serve the sliced steak on a large platter, with the bone intact for presentation. Drizzle with high-quality extra virgin olive oil and a sprinkle of flaky sea salt. Arrange dressed arugula, roasted potatoes, and sautéed spinach alongside. Include lemon wedges for squeezing over the meat at the table.

Storage & Reheating

This dish is best consumed immediately after cooking. If you must store leftovers, refrigerate in an airtight container for up to 2 days. To reheat, bring meat to room temperature, then warm gently in a 275°F oven just until heated through to avoid overcooking. Better yet, enjoy leftover steak cold or at room temperature in a salad or sandwich.

About This Recipe

Biba's Bistecca alla Fiorentina was celebrated for its authenticity and respect for traditional Tuscan preparation. This adaptation stays true to the simplicity of the original dish, using only essential seasonings to enhance the natural flavor of the beef. The perfect char on the exterior and juicy, rare interior capture the essence of what made this a signature dish at the Boston institution.

How did it turn out?

We'd love to hear about your experience making this recipe!