From Our Food & Drink Archives

Bistecca Fiorentina

The best bistecca comes from Chianina cattle, bred in Italy for their rich flavour and relative leanness. The closest we can buy here is Angus, although some of the grass-fed breeds have a similar flavour.


2 tbsp (30 mL) olive oil
2 lb (1 kg) porterhouse steak, 2 inches (5 cm) thick
Kosher salt and freshly ground black pepper 



1 tbsp (15 mL) olive oil (optional)
Maldon or other finishing salt 


  1. Preheat grill to high. 
  2. Brush oil over steak and season with salt and pepper. Grill 7–8 minutes per side for rare, turning once. 
  3. Let sit for 10 minutes. Carve off both fillet and sirloin. Slice both filet and sirloin into ½-inch (1 cm) slices. Drizzle with a little olive oil, if desired, and season with Maldon salt.
Serves 2–3


- Serve with lemon quarters
- Drizzle with a drop of balsamic vinegar
- Finely chop garlic and fresh parsley, and sprinkle on steak
- Serve with an arugula salad