According to tradition, the birth of the Fiorentina steak is due to the family de ‘Medici, who ruled Florence between the fifteenth and seventeenth century and who, on the occasion of the traditional celebrations in honor of San Lorenzo, used to offer to the Florentine people quarters of ox that were roasted in the main squares of the city.
The name “Bistecca“, for the legend, was born in the second half of 1500 in Florence, during one of these traditional events.
While serving slices of roast beef, a group of English aristocrats, conquered by the exquisiteness of the dish, begin to shout enthusiastically in the crowd “beef steak! Beef steak! “(Rib of beef). The Florentines would have immediately Italianized that word in “bi-stecca”.
The Florentine steak is obtained by cutting the loin of the Chianina beef, in the middle the bone in the shape of “T”, in English it is called T-bone steak, with the fillet on one side and the sirloin from the ‘ other.
A real Florentine steak must be at least 2 fingers high and cooked on the grill with a “rare” cooking level.