15 min

Grilled FIorentina

The “fiorentina” should be served on a tray or a cutting board and cut into portions
in front of the guests. Each steak should be large enough to serve two.



Sirloin beef steaks     no. 5 (6 kg)
Evo oil     50 g
Rosemary and sage     10 g
Fine or coarse salt     5 g



Follow These 5 Steps to Start

0f 5

Trim and slash the fat surrounding the sirloin with a boning knife.

Brush the surfaces of all the steaks with Evo oil.

2 of 5

3 of 5

Grill both sides of the steaks. Salt and flavour with rosemary and sage.

Set the steaks vertically on the grill, so they stand on the flat rib bone. In this way, the meat will also cook slowly near the bone, which is always very thick.


4 of 5

5 of 5

Remove from the grill when the heart of the steak reaches 45-50 °C (113-122 °F). Drizzle with Evo oil.

The Sirloin Cut


The sirloin is a cut from a loin of beef, between the shoulder and the haunch. The loin consists of two parts: the posterior part (short loin and sirloin) that also has the attached tenderloin, and the anterior part that is attached to the ribs of the ribcage. The fiorentina is obtained by slicing the posterior part without separating the tenderloin, while the anterior part alone is the ribeye steak.

From an organoleptic point of view, the ribeye steak is usually tougher than the sirloin, but because it is usually surrounded by more fat, it is more flavourful and succulent. Whether we are talking about sirloin, ribeye or fiorentina, the quality of the meat depends on good marbling, that is the fine network of intramuscular fat it contains.

A fiorentina steak with fillet, cut about two fingers thick (3-4 cm) weighs approximately 800-1000 g, while a ribeye will weigh about 200 g less.

Fiorentina, sirloin and ribeye steaks must hang for at least 15 days. Well-hung meat acquires flavours and aromas that are much superior to meat hung for 48 hours, like most of what is available on the market.

The fiorentina steak

In Florence, regardless of whether it includes the fillet or not, a steak is always a fiorentina, but they distinguish between the two cuts by specifying whether they mean the bistecca nel filetto (sirloin with fillet) or the bistecca nella costola (ribeye steak). The bistecca nel filetto contains a T-bone (half a vertebra), that’s why it is known as a T-bone steak in English. The genuine fiorentina is a cut of meat of the Chianina breed of cattle, which is included in the protocol that protects the cattle breeds of central Italy (PGI “Vitellone dell’Italia centrale”). A good fiorentina steak must be well-marbled. If the colour is uniform, there is no fat marbling and the meat will be tasteless.

The ribeye cut

Ribeye cut

1. Remove the fell that covers the loin (A).
2. Next, the bone in the lower part, in the zone of the vertebra, must be removed (B).
3. First, use a boning knife to open a space wide enough for the axe to enter (C), then with a swift firm blow, break the bone and remove it.
4. The ribeye is ready for slicing (D).
5. Use a butcher’s knife to slice the rib (E).
6. The steak should be at least 2 cm thick (F).


Sirloin (or loin): a cut of meat from the posterior quarter of beef or veal. It includes a part of bone and, usually, a small portion of tenderloin.


Chianina: an Italian cattle breed of large animals, once used to work the fields but now bred exclusively for meat production. The breed is typical of the Val di Chiana in Tuscany.

How Much Do You Know…?

When the posterior part of the loin is sliced without separating the tenderloin, what is obtained?

«The only time to eat diet food is while you’re waiting for the steak to cook» (Julia Child)