Bistecca Alla Fiorentina

A beautiful T-bone steak recipe that’s marinated in olive oil and herbs before being grilled in a pan or over the charcoal, this beef is traditionally served in Tuscany, Umbria, and Marche where great quality meats are readily available. Serve it over the holidays, or anytime you can get your hands on a fabulous piece of beef! This dish pairs beautifully with oven-roasted potatoes and grilled asparagus.

Bistecca Alla Fiorentina – Serves 3 to 4

  • 1.3 kg T-bone steak (approximately 3 to 4 fingers thick), at room temperature

For the marinade:

  • Two teaspoons Herb de Provence
  • 1 teaspoon dried oregano
  • ¼ teaspoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil


Mix all ingredients for the marinade together.  Marinate the t-bone steak for at least two hours prior to cooking, preferably overnight.

Preheat oven to 200 degrees Celsius.

In a large, oven-proof pan or over the charcoal grill, , sear the steak on each side for approximately four to five minutes or until brown.

Transfer the steak to the oven, and cook 15 minutes  for a rare steak.  If additional cooking is required, cover with aluminum foil and cook until the desired doneness. Remove from oven and let sit for five minutes before carving.  Carve steak along the bone and slice. Season with salt and pepper and serve immediately.

Shot on location at Il Borro, Jumeirah al Nasseem

Photos by Tara Atkinson Photography



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