15/08/2026
For all the meat lovers out there, here’s how I do a proper Tuscan Fiorentina. 🥩🔥
Rule of thumb: at least 4 fingers thick, seasoned well, onto a screaming hot grill for not long at all. That’s what gives you the crisp Maillard crust outside and pink, juicy inside. 5 mins each side, 5 on its end.
Today though, no grill, no BBQ. Here’s how you cook this monster indoors. Just make sure the kitchen’s ventilated, or shut the door!
For 4 people, you’ll need:
1.4kg Fiorentina (T-bone), ask your butcher to cut and trim it
Salt and freshly ground pepper
Rosemary and thyme
Butter
A cast iron griddle or heavy frying pan
A meat thermometer
A good set of tongs
A tablespoon
How to do it:
Let the meat come to room temperature out of the fridge for a couple of hours. Tight, cold fibres make for a tough steak.
Get your pan properly hot. Rub olive oil on one side, season generously, make sure it’s fully covered.
No extra oil in the pan. Seasoned side down for 6-7 minutes. Good moment to shut that kitchen door and crack a window.
Smaller or thinner steak? Cut the time down a bit.
Never force the meat off the pan. It’ll release when it’s ready. Try to lift it early and you’ll tear half the crust off.
While it cooks, oil and season the other side, and get your butter, rosemary and thyme ready.
Once the time’s up, flip it. Add the butter to the far side of the pan. As it melts, in go the rosemary and thyme. Tilt the pan away from you and start basting with a spoon. Thermometer goes in near the bone now. Wait another 6 minutes, flip again, lower the heat if it’s catching. Pull it at 52C and rest for 15 minutes. It’ll keep cooking as it rests, right up to perfect.
Serve with a rocket salad, sweet cherry tomatoes, and a lemon, mustard and honey dressing. Buon Appetito! 🇮🇹
I’ve also got two other foolproof steak methods: sous vide and reverse sear. Want those next?
Coming to Tuscany? This one’s a must-try. Want me to make one for you? get in touch!
