Bistecca alla Fiorentina: The Steak You’ll Want at Your Next BBQ

When it comes to grilling with friends and family, few things capture the spirit of shared food and fire like a proper Bistecca alla Fiorentina. This iconic Tuscan steak isn’t just a meal, it’s a ritual of simplicity, quality, and togetherness that’s been celebrated in Florence for centuries.

A Cut Born in Tuscany

The story of the Bistecca alla Fiorentina begins in the heart of Florence during the Renaissance. Locals would gather for the Feast of San Lorenzo, where large bonfires were lit, and generous cuts of beef, typically from the prized Chianina cattle, were grilled over wood flames and shared among the community. The English visitors of the time, enchanted by this feast, called out for “beef steak!” and the Italian word bistecca was born.

The cut itself is legendary: a thick T-bone or porterhouse, usually three fingers thick, featuring both the tender fillet and the flavour-packed sirloin. Traditionally seasoned with nothing more than olive oil, salt, and pepper, it’s grilled over scorching-hot coals and left beautifully rare in the Italian way.

Why It’s Perfect for Your Next BBQ

While Aussie BBQs are known for snags and skewers, the Bistecca alla Fiorentina brings a touch of Tuscan theatre to the backyard. It’s a steak made to be shared — carved at the table, juices running, conversation flowing. It demands patience and respect for the ingredients — something that elevates your BBQ from casual to memorable.

The best part? It’s as much about the experience as the taste. Light your charcoal, let the flames lick the grill, and pour a glass of bold Victorian Shiraz or Sangiovese. The smell of searing beef mingling with smoke and salt will have everyone gathered around before the first slice hits the plate.

A Few Jack Guy Tips

• Choose a proper cut: Ask your butcher for a T-bone at least 4 cm thick, 3- 4 fingers. I have big fingers :).Marble and fat mean flavour, so try and leave the fat cap on (don't trim too much of the glorious fat.

• Room temperature is key: Let it rest out of the fridge for grilling minimum of 2 hours.

• Cook over wood or lump charcoal: Flames are part of the theatre, but if you only have a gas grill, give it a crack, can't hurt.t I have to do it sometimes, and no complainers.

• No fancy rubs or marinades: Olive oil, sea salt, cracked pepper, that’s it.

• Finish with love: A drizzle of extra virgin olive oil, a squeeze of lemon, and maybe a sprinkle of flaky Murray River Salt just before serving.

The Art of Sharing

Bistecca alla Fiorentina isn’t just about feeding people, it’s about bringing them together. Like the Florentines of old, you gather around the fire, you wait, you talk, you laugh. The steak becomes the centrepiece, but the real flavour lies in the connection it creates.

So next time you’re planning a BBQ, skip the burgers and sausages. Go Tuscan. Go bold. Fire up the coals, grab a bottle of wine, and serve up a Bistecca alla Fiorentina. Because when shared properly, this is more than steak, it’s a celebration of life around the table.

This steak has become a staple on my sharing menu over the last 4 years. Make it yours.

@jackguyfood

@marrayriversalt