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T-bone steak (Fiorentina): what it is, how to cook and where to buy online
The T-bone steak is a typical dish of Italian and international culinary art of Florentine origin. Its fame derives, above all, from the cut of Chianina meat, a prized breed of cattle from Arezzo and Siena.
There are two legends about the origin of the T-bone steak and its name. The most famous one dates back to the time of the Medici family in Florence and says that during the feast of San Lorenzo, on the 10th of August, they celebrated by roasting beef which were then distributed in slices to the whole population.
At the time, Florence was a very important crossroads for travellers and the exchange of goods; the meat was tasted by some English merchants who invented the two famous names: beef steak (which later became bistecca in Italian) and T-bone steak referring to the characteristic bone of the Fiorentina steak.
The second, less famous legend links the origin of T-bone steak to the English in the 19th century, when important people from England stopped in Florence on business. It seems, in fact, that Tuscan cuisine was influenced by the tastes of English travellers.
The particularity of the Florentine steak lies in its preparation and in particular in its cooking on the grill, but also the cut of meat and the weight have precise characteristics.
How much does the fiorentina weigh and what part of the beef is it made from?
The right piece of meat for a T-bone steak should be about 1 kg or 1.5 kg, with a height of 5 or 6 centimetres; Artusi, in his historical cookbook, la scienza in cucina e l'arte di mangiar bene, described T-bone steak as a "chop with a bone about a finger or a finger and a half thick".
The steak is obtained from the loin (the part corresponding to the lumbar vertebrae) of the veal or the rump. The T-bone steak must have the classic T-bone in the middle with the fillet on one side and the sirloin on the other.
The animal must be at least two years old to acquire the classic flavour of Florentine beef. It is important to know that the cut of meat must have an infiltration of intramuscular fat, which can be seen in the marbled appearance of the steak, i.e. the classic marbling.
It is precisely the marbling that gives the Florentine steak its tender texture and characteristic juicy flavour.
Recently on foodexplore we have also put on sale some T-bone steaks of international origin that have been matured for about 30 days using the dry aging technique. These are products of great quality, excellent marbling and guaranteed quality.
How to season and cook the T-bone steak
If you want to prepare the Fiorentina steak according to tradition, you have to choose a piece of meat suitable in weight and thickness; it is also very important to observe that there is the right amount of marbling, to avoid that the cooking makes it unsuitable.
The piece of meat must be well matured and it is necessary to bring it to room temperature before cooking.
The cooking time of a T-bone steak varies according to the weight of the meat and its thickness: a 1.5 KG steak with 5 cm thickness cannot have the same cooking time as a 1 KG T-bone steak with 4 cm thickness.
It is best to use a probe thermometer for meat to get the best results. In order to obtain an optimal cooking both for the consistency and for the streakiness, staying on a medium colour, not too rare, it is better to keep the temperature between 55° and 60°.
Before cooking the meat, the moisture must be absorbed with paper towels and the grill must be heated thoroughly before the meat is placed on it.
Depending on the chosen temperature, the meat should cook on the same side for about 3-5 minutes; then it can be turned to the opposite side, taking care not to pierce it, so as not to let the liquids escape.
It is a good idea to cook the Florentine steak on its feet, to allow the meat to cook on the inside as well.
Once removed from the grill, the T-bone steak should rest on a cutting board for about 3-5 minutes, so as to allow the redistribution of the liquids in the meat.
Finally, season to taste with salt, extra virgin olive oil and pepper.
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Fiorentina di Chianina 1 KgReady to ship in 1 days, delivery time 1-3 daysProduct shipped in thermal packaging (+0,99 €) -
Price of T-bone steak per kg
The average price per kg of Fiorentina steak can vary from 30 euros to 43 euros, depending on the type of meat.
Usually the Chianina steak has the highest price, as it is the traditional meat used for the Fiorentina steak.
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