Bistecca alla Fiorentina
This famed Florentine steak is the exception to the general rule that although Tuscans eat meat often, the portions are relatively small. These steaks are gargantuan—each one large enough for two generous portions. Traditionally, the meat came from the herds of cattle that graze in Val di Chiana, between Arezzo and Florence. Today, any high-quality beef is used, but the cooking of the meat is still subject to a few easy, but stringent, rules. Each steak, for two people, must weigh between 1 1/4 and 1 3/4 pounds, be about an inch thick, and contain its T-bone, fillet and tenderloin. You are never asked how you want your meat cooked, for an authentic
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 T-bone or porterhouse steak, cut from the rib with the bone, 1 1/2 lb.
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- Lemon wedges for garnish
- 1 1/2 cups baby arugula