Florentine SteakI don’t grill. I hate fire. I hate flames. I shop, prepare, cook, serve and pour the wine but I don’t grill. (I also hate cleaning up – did I mention that?) My husband Peter grills and actually has developed quite the reputation for his fine grilling skills. Nevertheless, I hover next to him over the grill making sure he takes the food off at the exact time I think the meat is done. And I must do a great job because it’s perfect every time.

Since I want to make sure you have accurate information, technically this is Florentine “style” steak. I wouldn’t be so bold as to call this “Florentine Steak” or “Bistecca all Fiorentina” mainly because true Florentine Steak is sourced from Italian raised Chianina  beef from Val Chiana. Chianina, one of the oldest breeds of cattle have been raised in Tuscany, Umbria and Lazio for over 2200 years. And it should be cooked over a wood-burning fire of chestnut, olive or old grape vines. But since I’m in the U.S., American beef and charcoal is what I use.Rosemary and Salt for Steak FlorentineHowever technical you want (or don’t want) to be, this is truly a spectacular way to eat a magnificent piece of meat…simple, basic and in my opinion the finest way to enjoy steak. I don’t eat a lot of red meat, but when I do, I make sure it’s top quality. If you’re lucky enough to be able to buy from a farmer or if your market has organic or grass fed, you’re a step ahead. Yes, good meat is expensive but from a health standpoint, environmental perspective or that it just plain tastes better, it’s worth it. So if you need to rationalize, buy a bottle of cheap wine to go with the expensive beef…and enjoy your splurge!

Florentine Steak

Florentine Steak
  • 3 lb. Porterhouse Steak, 2" thick (1½ Kg)
  • 2 T. extra virgin olive oil
  • 1 T. fresh rosemary, lightly crushed
  • 1 T. salt
  1. Take the steak out of the refrigerator about an hour before so it's at room temperature.
  2. Light the grill.
  3. Combine the olive oil, rosemary and salt in a small bowl.
  4. Over a very high heat, grill the steak until rare.
  5. Remove steak to cutting board and brush olive oil mixture over the steak.
  6. Let the steak rest about 5 minutes.
  7. Carve around the bone and slice.



  1. Avatar

    I never knew to take the steak out of the fridge ahead of time. I only recently learned this and now you are securing this in my brain. Never again will I be cooking cold steaks!

    • Laney

      It’s such a simple thing that makes so much sense, doesn’t it Pam?…and makes a big difference when cooking meat.

  2. Avatar

    I’m drooling… My husband does the grilling too, and I unfortunately do the clean-up! I guess it’s the pay off, right? I love to eat my steak this way as well; simple & clean. Great photos Laney!!! xx

  3. Avatar

    Call this what you will, it looks divine. You are so right, the simpler the better with a fine piece of beef. I chuckled when I read about your husband and grilling and you and fire. It is the same in our house with Bart doing the grilling and me doing the hovering. I must admit I do hover a lot, sometimes so much so that I get “the look” and know it is time to stand back and let Bart do his Man at the Grill thing!

    • Laney

      Adri, glad I’m not the only one who hovers…and I get more than “the look” – I get the “do you want to do this???”…and my answer is unequivocably NO!

  4. Monica



    I prefer the meat not so raw but the taste is absolutely delicious. Eating a plate of florentine steak in Florence in the “Piazza della Signoria” near Palazzo Vecchio…well just immagine!

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