Bistecca alla Fiorentina Learn how to make Bistecca alla Fiorentina from Silver Oak Cellars Winery Chef, Dominic Orsini, for a classic Tuscan food cuisine to pair with red wine. Silver Oak Recipes: Bistecca alla Fiorentina American bistecca alla fiorenta recipe, red wine and steak pairing
Bistecca alla Fiorentina

Bistecca alla Fiorentina

Florentine-Style Steak with Broccoli Raab

Prepared with porterhouse steak, Bistecca all Fiorentina is a classic in Tuscan cuisine. At the winery, we grill our steak over grapevines. If you have yet to grill over grapevines, then you are missing out on the best smoking medium to be paired with wine. Unlike oak, hickory and popular fruitwoods, grapevine smoke has a softer aroma.

Serves 6 / Total Time:


Grill the steaks:

  1. Remove the steaks from the refrigerator 1 hour before grilling.
  2. Prepare the grill for direct cooking over high heat. If using a home or wood oven, heat to 550° F.
  3. Brush each steak with olive oil and generously season with salt and pepper, rubbing the salt and pepper into the meat. Grill over direct heat to your desired doneness, about 12 minutes for medium-rare, turning once. Transfer to a cutting board and let rest while you prepare the broccoli raab.

Prepare the broccoli raab:

  1. Prepare the grill for direct cooking over medium heat.
  2. Place the broccoli raab in a bowl, add 2 tablespoons oil and toss to coat. Arrange the broccoli raab on the grill, perpendicular to the grill grates. Cook until tender and lightly charred, 3 to 4 minutes, turning as needed with tongs. Transfer to a plate.
  3. Heat 2 tablespoons oil in a skillet over medium heat. Add the shallots and saute until light golden, 2 to 3 minutes. Stir in the anchovy and chili flakes and cook until the anchovy dissolves, stirring constantly. Add the chicken stock and simmer 1 minute, stirring frequently. Add the broccoli raab to the skillet and stir to coat and heat through. Stir in the walnuts and remove from the heat.


  1. Carve the steaks, removing the New York strips and filet mignons from the bones. Slice each cut of meat into strips. Place the T-bones on a serving platter and arrange the slices of New York strip and filet mignon like they are naturally on the bone.
  2. Drizzle extra virgin olive oil over the entire steak and squeeze some lemon juice on top. Arrange the broccoli raab around the steak and serve immediately.

Silver Oak Recipes: Bistecca alla Fiorentina

Watch Chef Dominic Prepare This Dish

Wine Pairings

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