3 Top Restaurants for Bistecca Alla Fiorentina in Florence

About 

Bistecca alla Fiorentina dates back to March 23rd, 1565, when the lords of Florence celebrated a wedding by grilling fine cuts of meat for the city's citizens.

English knights at the event cheered for the "beef steak," which became "bistecca" in Italian.

Facts:

The height: The steak should be 3-4 cm high, or “four fingers” high. There’s a saying that anything under this is not a steak, but a carpaccio.   

The weight: A general rule is half a kilo per person, though this, of course, depends on how much other food you’re ordering and how much steak you can take down. 

The cut: The classic cut is the loin of a young male cow. The bone is T-shaped, with a filet on one side and sirloin on the other and the fat still on. The meat is well-aged, “a minimum of 21 days".

The cook: The meat should be cooked over the hot coals of a wood fire, an essential for the steak’s flavour. 

The rareness: The perfect steak is well-browned on the outside, but rare, and a bit bloody, on the inside. 

Restaurants

Regina Bistecca

@reneehannes

Dine here for an upscale experience. On your tenth visit here, you're awarded an engraved knife. That's how confident they are in repeat customers.

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Buca Lapi

@reneehannes

Looking for a special dining experience? This restaurant has been open since 1880.

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Ristorante del Fagioli

@reneehannes

Your classic neighbourhood restaurant that won't break the bank (compared to other bistecca alla Fiorentina restaurants).

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