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{{Short description|Italian steak dish}}
{{Refimprove|date=June 2025}}
{{Use dmy dates|date=May 2024}}
{{Italics title}}
{{Infobox food
| name = ''Bistecca alla fiorentina''
| image = Bistecca_alla_fiorentina-01.jpg
| image_size = 250px
| caption =
| alternate_name = Beefsteak [[Florence|Florentine]] style
| country = [[Italy]]
| region = [[Tuscany]]
| creator =
| year =
| course = ''[[Italian meal structure#Formal meal structure|Secondo]]'' (Italian course)
| type =
| mintime = 11
| maxtime = 17
| served =
| main_ingredient = Beef
| variations =
| serving_size = 450 g
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
}}

'''''Bistecca alla fiorentina''''' ({{literally|beefsteak [[Florence|Florentine]] style}}) is an [[Italian cuisine|Italian]] [[steak]] dish made of young steer (''vitellone'') or [[Cattle|heifer]] (''scottona'') that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill until [[Doneness|rare]] (50 °C).

==Etymology==
The word ''bistecca'' was borrowed from the English ''beefsteak'' in the early 19th century.<ref name=fanfani/> An 1863 dictionary defines it as:
<blockquote>{{langx|it|...una larga fetta di carne, tagliata dalla culatta o d'altronde, poco arrostito sulla gratella, or altramente, e che si mangia così guascotta.}}

...a thick slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked.<ref name=fanfani>{{Cite book |last=Fanfani |first=Pietro |url=https://books.google.com/books?id=YehDAAAAcAAJ&q=%E2%80%9CVocabolario+dell%E2%80%99uso+toscano%E2%80%9D,+fanfani |title=Vocabolario dell'uso toscano: Compilato da Pietro Fanfani |date=1863 |publisher=G. Barbèra |volume= |pages=154, ''s.v.'' bistécca |language=it |chapter=}}</ref></blockquote>

==Description==
{{Unreferenced section|date=June 2025}}
[[File:Beef_cuts_France_Faux-filet_highlighted.svg|thumb|The area of the [[Sirloin steak|sirloin]] and the [[rib]], from which the cut of meat derives]]

''Bistecca alla fiorentina'' is obtained from the cut of the [[Sirloin steak|sirloin]] (the part corresponding to the [[lumbar vertebrae]], the half of the back on the side of the tail) of a young steer or heifer of the [[Chianina]] breed: in the middle it has the T-shaped bone, that is, a [[T-bone steak]], with the [[Fillet (cut)|fillet]] on one side and the sirloin on the other.

Today the steak is cut 3–4 fingers high (5–6 cms) in the loin. An average ''bistecca alla fiorentina'' when ordered at a restaurant weighs between .9 and 1.2 kilograms. The cost can range from twenty to fifty euros per kilo.{{citation needed|date=June 2025}}

==History==
The Italian gastronomist [[Pellegrino Artusi]], in his 1891 cooking manual ''La scienza in cucina e l'arte di mangiare bene''' (The Science of Cooking and the Art of Eating Well), defines the cut of the steak as follows: "Florentine steak. From beef-steak, an English word that is worth the rib of an ox, came the name of our steak, which is nothing more than a chop with its bone, a finger or a finger and a half thick, cut from the sirloin of a steer."<ref>{{cite book|author=Pellegrino Artusi|author-link=Pellegrino Artusi|title=La scienza in cucina e l'arte di mangiar bene|location=Florence|publisher=Giunti|year=2003|isbn=978-88-09-03190-6}}</ref>

In 2021, the dish was added to Italy's list of traditional food products, ''[[prodotto agroalimentare tradizionale]]'' (PAT).<ref>{{Cite web |title=Bistecca alla Fiorentina has become Doc |url=https://www.firenzemadeintuscany.com/en/article/bistecca-alla-fiorentina-has-become-doc/ |access-date=2025-06-25 |website=www.firenzemadeintuscany.com |language=en}}</ref>

==See also==
{{Commons category-inline}}
{{Portal|Italy|Food}}
* [[Tuscan cuisine]]
* [[List of beef dishes]]
* [[T-bone steak]]

==References==
{{Reflist}}

==Bibliography==
* Regione Toscana (a cura di), ''Viaggio in Toscana. Alla scoperta dei prodotti tipici'', Firenze, Giunti, 2001, p. 127. {{ISBN|978-88-09-02452-6}}.
* Paolo Petroni, ''Il libro della vera cucina fiorentina'', Firenze, Il Centauro, 2004. {{ISBN|978-88-86540-01-8}}.
* Sandro Pintus, ''Elogio della bistecca. La fiorentina dalla Chianina alla tavola. Storia, ricette, curiosità'', 2ª edizione, StreetLib, 2016. Windows/Linux. {{ISBN|9786050436051}} – Mac (interattivo) id1027888456.

[[Category:Cuisine of Tuscany]]
[[Category:Beef steak dishes]]

Bistecca alla fiorentina - Revision history

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