Florentine-Style Steak. This 4-pound ribeye was marinated in garlic, rosemary, thyme, lemon zest, olive oil and salt. Served with crispy potatoes (cooked in the beef fat trimmings), salsa verde and bruschetta.
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What is a Florentine Steak?
Florentine-Style Steak, or “Bistecca alla Fiorentina,” is a traditional Italian dish originating from Florence, Tuscany. It typically features a thick-cut T-bone or porterhouse steak. (Our butcher was out of T-bones, so we used a bone in ribeye for this recipe… and we weren’t mad about it!) The steak is seasoned simply, grilled to perfection and served rare or medium-rare.
The emphasis is on the quality of the beef, and the steak is often cooked over an open flame or wood-fired grill to impart a smoky flavour. The result is a juicy, flavourful steak with a beautifully seared exterior. Florentine-Style Steak is a beloved classic in Tuscan cuisine, celebrated for its simplicity and the rich taste of high-quality beef.
Ingredients
Steak
- Ribeye (bone-in) at least 2-inches or 5cm thick
- Garlic cloves garlic
- Fresh rosemary
- Fresh thyme
- Grated lemon zest
- Olive oil
- Kosher salt
Potatoes
- New red potatoes
- Chopped fat pieces from the ribeye, or 2 tablespoons beef tallow (or 2 tablespoons avocado oil).
- Fresh rosemary leaves
Salsa Verde
- Fresh mint
- Fresh flat-leaf parsley
- Fresh basil
- Capers
- Gherkins
- Anchovy fillets
- Red wine vinegar
- Dijon mustard
- Extra virgin olive oil
Garnish
- Maldon salt
Instructions
Prepare the Steak
Trim the fat on the ribeye to approximately ¼”. Place the ribeye on a baking sheet, then roughly chop the trimmings of the fat piece. Reserve the fat for the potatoes.
Rub the ribeye all over with the inside of the cut garlic cloves. Then sprinkle the rosemary, thyme, lemon zest, salt, and drizzle with the 2 tablespoons of olive oil. Rub the mixture into the meat and set aside at room temperature for about 30 minutes.
Preheat the Grill
Preheat the grill on high heat.
Parboil the Potatoes
Place the potatoes in a 4-Qt saucepan, cover with water and season with salt. Bring to a boil and cook for 8 minutes. Drain the potatoes.
Sear the Ribeye
Turn to grill down to medium (or med/low) and place the ribeye, fat edge down, on the grill. Cook for 3 to 4 minutes to render the fat and get some deep colour on the fat. If the grill flares up too much from the excessive fat drippings, move the ribeye around the grill to avoid it burning. Turn the ribeye over to the bone side and cook for another 3 to 4 minutes (you may need to hold it in place with tongs but wear a heat resistant glove as the tongs may get hot). Turn the ribeye on one of its meat sides and cook for 3 to 4 minutes, flip to the other side, and cook for 3 to 4 minutes more.
Move to the Upper Rack of the Grill
Place the ribeye on the upper rack, meat side down (flip once midway through the balance of the cook). If you have a wireless thermometer, insert it in the thickest part of the meat away from the bone. You want it to cook on the grill until about 123°F for medium rare (it will continue to rise in temperature as it rests).
Cook the Potatoes
Put a heat resistant skillet on the grill under the ribeye and raise the burner to medium-high heat. Add the fat trimmings (tallow or oil) to the skillet. Once sizzling, add the potatoes and toss to coat in the fat. Reduce the heat on the burner directly under the skillet to medium/low, close the lid and cook for about 30 minutes, until crispy and golden, stirring occasionally (adjust heat if cooking too fast or not quickly enough).
Adjust the burners around the skillet so that the grill temperature remains above 500°F with the lid closed to cook the ribeye. The ribeye will take between 20 to 30 minutes depending on its size and thickness, the temperature of the grill and how often the grill is opened. If you don’t have a wireless thermometer inserted, begin checking with an instant read thermometer around 15 minutes.
While the ribeye and potatoes cook, prepare the salsa verde
Add all of the salsa verde ingredients to a mini food processor or blender and blitz to your desired consistency (if you prefer it thinner, add a tablespoon of olive oil at a time until desired consistency is achieved). Taste and season with salt, pepper or more red wine vinegar if necessary.
Rest the Ribeye
Once the ribeye has reached temperature, remove it to a cutting board, lightly tent with foil and let rest for 10 minutes.
Finish off the Potatoes
Add the rosemary leaves to the potatoes, stir to combine and keep warm on the lowest heat.
Carve and Serve
Carve the ribeye into ¼” slices and serve it with the crispy potatoes and salsa verde. Sprinkle with Maldon salt and enjoy.
Delicious paired with bruschetta, or a mista salad.
Watch how this Florentine-Style Steak recipe was made here.
Equipment
This steak was cooked on my Hestan 36″ gas grill in Pacific Fog. We roasted the potatoes in our Hestan Culinary NanoBond skillet. Proud Hestan Ambassador. Opinions in the post are my own.
Leave a Comment
If you get the chance to try this Florentine-Style Steak recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Florentine-Style Steak
Ingredients
Steak
- 1 x 3.5 to 4 pound 1.6 to 1.8 kg Ribeye (bone-in) at least 2-inches or 5cm thick
- 2 cloves garlic halved
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 teaspoon grated lemon zest from 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Potatoes
- 2 pounds 900g new red potatoes, washed and quartered
- Chopped fat pieces from the ribeye or 2 tablespoons beef tallow (or 2 tablespoons avocado oil).
- 1 tablespoon of fresh rosemary leaves coarsely chopped
Salsa Verde
- ⅓ cup fresh mint chopped
- ⅓ cup fresh flat-leaf parsley chopped
- ⅓ cup fresh basil chopped
- 2 tablespoons capers
- 2 gherkins
- 2 anchovy fillets in oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 4 tablespoons extra virgin olive oil
Garnish
- Maldon salt
Instructions
Prepare the Steak
- Trim the fat on the ribeye to approximately ¼”. Place the ribeye on a baking sheet, then roughly chop the trimmings of the fat piece. Reserve the fat for the potatoes.
- Rub the ribeye all over with the inside of the cut garlic cloves. Then sprinkle the rosemary, thyme, lemon zest, salt, and drizzle with the 2 tablespoons of olive oil. Rub the mixture into the meat and set aside at room temperature for about 30 minutes.
Preheat the Grill
- Preheat the grill on high heat.
Parboil the Potatoes
- Place the potatoes in a 4-Qt saucepan, cover with water and season with salt. Bring to a boil and cook for 8 minutes. Drain the potatoes.
Sear the Ribeye
- Turn to grill down to medium (or med/low) and place the ribeye, fat edge down, on the grill. Cook for 3 to 4 minutes to render the fat and get some deep colour on the fat. If the grill flares up too much from the excessive fat drippings, move the ribeye around the grill to avoid it burning. Turn the ribeye over to the bone side and cook for another 3 to 4 minutes (you may need to hold it in place with tongs but wear a heat resistant glove as the tongs may get hot). Turn the ribeye on one of its meat sides and cook for 3 to 4 minutes, flip to the other side, and cook for 3 to 4 minutes more.
Move the Steak to the Upper Rack of the Grill
- Place the ribeye on the upper rack, meat side down (flip once midway through the balance of the cook). If you have a wireless thermometer, insert it in the thickest part of the meat away from the bone. You want it to cook on the grill until about 123°F for medium rare (it will continue to rise in temperature as it rests).
Cook the Potatoes
- Put a heat resistant skillet on the grill under the ribeye and raise the burner to medium-high heat. Add the fat trimmings (tallow or oil) to the skillet. Once sizzling, add the potatoes and toss to coat in the fat. Reduce the heat on the burner directly under the skillet to medium/low, close the lid and cook for about 30 minutes, until crispy and golden, stirring occasionally (adjust heat if cooking too fast or not quickly enough).
- Adjust the burners around the skillet so that the grill temperature remains above 500°F with the lid closed to cook the ribeye. The ribeye will take between 20 to 30 minutes depending on its size and thickness, the temperature of the grill and how often the grill is opened. If you don’t have a wireless thermometer inserted, begin checking with an instant read thermometer around 15 minutes.
While the ribeye and potatoes cook, prepare the salsa verde
- Add all of the salsa verde ingredients to a mini food processor or blender and blitz to your desired consistency (if you prefer it thinner, add a tablespoon of olive oil at a time until desired consistency is achieved). Taste and season with salt, pepper or more red wine vinegar if necessary.
Rest the Steak
- Once the ribeye has reached temperature, remove it to a cutting board, lightly tent with foil and let rest for 10 minutes.
Finish off the Potatoes
- Add the rosemary leaves to the potatoes, stir to combine and keep warm on the lowest heat.
Carve and Serve
- Carve the ribeye into ¼” slices and serve it with the crispy potatoes and salsa verde. Sprinkle with Maldon salt and enjoy.
- Delicious paired with bruschetta, or a mista salad.
Wow! Incredible meal! Great video!
Thanks so much Dina & Bruce!
Have a great day 🙂
Elaine & James