Florentine steak

Trust me, it's nothing special. It's simply a huge steak cooked over fire, typically too big for one person so you'd need to consider sharing and personally I don't think the beef from Chianina cows is that great, there is far better beef to be had. I've had plenty of better steak during my travels and I would rather eat something nicer whilst in Florence.

Unfortunately I can't recall the names of the restaurants I ate in Florence however one was rated as particularly good for Florentine steak but I was disappointed and genuinely couldn't see what the hype was about.

My beef junkie cousin swears by Trattoria Dall'Oste. I know this because he tried to lure us there a couple of times when we had vegans with us, and it was awkward. He talked up the steak like CRAZY and, in his defense, he normally has really good taste.

Website: https://trattoriadalloste.com/

Looks like it is close to the Duomo, too!

Anyway, full disclosure, I have not eaten there, but I have a personal recommendation saying the steak is magnificent, FWIW. :-)

do remember that if you like your steak well done, or even medium, it doesn't come that way. It comes one way and one way only, huge and it says hello to the fire and then is served. It doesn't have any time to say more than hello - very rare is how it is served. No, they don't take it back and let it say hello to the fire twice.

My opinion of the steak?

If you enjoy steak, then why not? As others alluded to, it will set you back 50-80 euro for the steak, it might include some sides, maybe not. A steak will feed two, being a kilo or a bit more (2-3 lb range), it will be rare, and while the beef is good quality, it is more like a grass fed beef, so leaner and less marbled, than corn fed Prime beef you might get in the US.

It is not better, or worse, than steaks you might have had in the US, just different, plus the setting and locale play into the experience.

I'm not big on very rare steak, but of course I've had it in Florence. If you don't like rare bloody steak, don't ask for medium or well done, because they will refuse to bring it that way as it would be a faux pas that would immediately disqualify any restaurant who would agree to such request. So it's either very rare, or no steak at all. The size is also extra large (a proper steak must be over 1.5 inch thick and must be able to stand on its side), so be ready to share with another person (at least).

My favorite restaurant for Florentine steak is Perseus, near Piazza della Libertà (just outside the historical center, but walkable distance from Piazza San Marco).

Besides Perseus, the most famous restaurants for the Fiorentina are, just to name a few that come to my mind, Zazà, Buca dell'Orafo, Latini, Brindellone, Burde, Buca Lapi, Ristoro di Cambi, Coco Lezzone, Sergio Gozzi, Buca Mario, Mamma Gina (not in any order), but there are many more.

Burde, on via Pistoiese just won a Gambero Rosso award. It's kind of near the airport, so to go to that one, you'd need a taxi or bus, since it's not walking distance from the city center.

I'd like to add that since I'm not a huge meat eater (and generally I don't order very rare steak) I order Florentine steak only if there are 3 or more people willing to share, so that all I get is a taste of it and not a full kilo (or more).

If you are like me, and don't have others willing to share, then I suggest you order a Tagliata di Manzo, which is much more manageable for smaller stomachs.

It is one of those -- well it is famous, let's try it -- things. If you decide, go to a place with good reviews on their steak. We tried it once many years ago and thought it very disappointing. One cuisine the US does very well is steak. I have never had one in Europe that is close. to a good prime US steak. In France they solve this problem by using interesting sauces; in Italy, well it is a rare steak grilled -- likely tough and not particularly outstanding in flavor IMHO. but that is one try in a place known for its Florentine steak.

So in the end we went to La Grotta Toscana, a restaurant near the Duomo on Via delle Oche. We had the Florentine steak and enjoyed it. The food and service were good and the price was fair. Would be happy to return to the restaurant.
Thanks everyone for your input.
Simon.

the best steak I had in my life was in Modena. I think it had some pork, some arugula and some balsamic.

another interesting steak was in Montepulciano where they cook in in a fire this huge local steaks.

Sostanza gets a ton of visitors for their steak and their butter chicken. IF you are ok with other tourists, that is the place.... And yes, it is served rare!!

@JC-“ Trust me, it's nothing special. It's simply a huge steak cooked over fire, typically too big for one person so you'd need to consider sharing and personally I don't think the beef from Chianina cows is that great, ”
I must say I had quite a good laugh at this comment, which reeks of ignorance. You also said that the chianina is nothing special. I beg to differ. The Chianina is indeed a special breed and since it’s raised in a specific way, in a specific region, in a specific province, that’s what makes it special. Also the meat, which can be called the wagyu of Italy. Cooking this meat medium, or worse, well done, removes all the flavor from the meat and the size keeps it that way. I’ve had it many times in Italy, always in the north, and I’ve got to say, even though it’s been years since I’ve had one (as I’ve had to cut back on red meat for health reasons) it’s a flavor I’ve never forgotten. The first time I had it was in San Gimignano, in 2001. It was late November and the weather was still pleasant. It was at Trattoria Chiri-Biri, which I don’t know is still around. I ate it myself because back then I could still do such things. My father-in-law recommended it as he had been there some years before and said it was a nice place to have it. So I did. But it surely isn’t a run of the mill piece of meat, it’s one to be researched as to where to experience the best place to eat it. Nothing special. HAHAHA

I must say I had quite a good laugh at this comment, which reeks of ignorance. You also said that the chianina is nothing special. I beg to differ.

So there you have it, not only do you feel the need to insult me but ironically you've done something which you've criticised me for and that's express your opinion on something. Taste is all subjective, you like the meat from Chianina cattle whereas I don't think it's that special, I've had far better tasting beef so each to their own.

I do like the tagliata, but for my money the best steak in Europe is Angus beef in Scotland (or anywhere it's served in the UK). Yummmmmmmmmmm

French steak is horrible for the most part.

Last Friday I cooked a fantastic piece of beef, it was a 50 day aged prime rib from a 10 year old Longhorn cow reared in Suffolk. Cooked in the reverse sear style for three hours at 60c and then given a brief sear in a pan to finish it off it was a perfect medium rare and the flavour was superb. It was an expensive piece of meat but it was amongst the best beef that I've eaten.

I've found that Scotland produces some of the best beef and it's no surprise that the Angus breed is much revered.

Also the meat, which can be called the wagyu of Italy.

I think that is a poor and misleading comparison. Chianina beef is nothing like Wagyu, in fact the complete opposite end of the spectrum, with very little marbling.

On the other hand, many having Wagyu (true top end Japanese Wagyu, not hybrid varieties found outside Japan) find it very different from what their concept of steak is, not finding it superbly better, just different. Perhaps that part of the comparison fits.

@Paul- “ Also the meat, which can be called the wagyu of Italy.
I think that is a poor and misleading comparison. Chianina beef is nothing like Wagyu, in fact the complete opposite end of the spectrum, with very little marbling.
On the other hand, many having Wagyu (true top end Japanese Wagyu, not hybrid varieties found outside Japan) find it very different from what their concept of steak is, not finding it superbly better, just different. Perhaps that part of the comparison fits. ”
I eat wagyu all the time and it’s a perfect comparison. I was referring to the taste not the marbling. But, please, try and educate one who worked raising Chianina and has been eating wagyu for more than 50 years.

It's a fun tourist experience and you are helping support a bit of culinary heritage, but don't go into the experience expecting the actual beef to knock your socks off. In addition to Roberto's excellent recommendations, I'll add Trattoria Ponte Vecchio based on your requirements... the right location, a nice atmosphere with great service and a solid steak.

I would take any comments that your Tuscan steak will be anything like Wagyu or even your prime American corn-fed/finished Angus prime with a grain of salt. Wagyu and Chianina (the breed your Florentine steak comes from) are really opposite ends of the spectrum in terms of marbling and "beefiness". I think folks who call Chianina the "Wagyu of Tuscany/italy" are trying to just attach a "specialness" to the breed even though the two products are very different. Wagyu has come to be identified as a premium good, hence you see "wagyu burger" on every restaurant menu, even though ground beef makes a wagyu burger a bit silly.

Everybody's tastes vary. I'll take thick 50-70 day dry aged prime+ ribeye, reverse seared to just medium any day. The idea that medium steak is "wrong" is just silly, especially with super marbled cuts where the fat doesn't even start to render til 130º. But again, your tastes are different from others and that's absolutely fine. You do you.

I'd love to hear your thoughts after you have your dinner.

I'm going to agree with jane44, the US really does know what to do with steak. If you pay the money for a good one you'll really get a good one.

I was referring to the taste not the marbling. But, please, try and educate one who worked raising Chianina and has been eating wagyu for more than 50 years.

LOL!! Thanks for the chuckle, could have used a warning though, almost spit my beer out all over my laptop.

The discussion on this thread is a microcosm of people's differing opinions on food in general. For example, Neapolitan pizza is widely claimed to be the standard for the world, but I find it to be too wet. Very sloppy meal. I prefer what we had elsewhere in Italy, as well as New York and London. Each to one's own.

None of the colloquy here dissuades me from wanting to try bistecca alla Fiorentina. I understand I won't finish the whole thing.

None of the colloquy here dissuades me from wanting to try bistecca alla Fiorentina. I understand I won't finish the whole thing.

It’s a great sharing meal. I’m sure you will enjoy the experience and company of your travelling companions.

None of the colloquy here dissuades me from wanting to try bistecca alla Fiorentina. I understand I won't finish the whole thing.

You absolutely should try it. If you got the impression I was trying to talk anyone out of it, then I did a poor job explaining myself. I'll go a step further and say that, as the world gets flatter, regional culinary heritage gets increasingly muddied. So I really like to enjoy regional cuisines in their regions.

We just returned from a month in Italy and the Bistecca (sp) from Florence was on our list of things to do. As with our whole trip we wanted to experience and absorb the culture.
Having this steak was part of that. My wife does not like rare steak but committed to be my partner in this. Almost every street corner has a restaurant that offers it. We randomly selected a restaurant near the Duomo in Florence and had a wonderful experience. The meat was great and I had to eat quick or miss it due to my wife’s aggressive “help”. Rare steak is now an accepted fare at our house!
My advice is to go and try it, enjoy what you get and say I had a great trip to Italy!