Bistecca alla Fiorentina (Grilled Rib-Eye Steak) is an outstanding way of preparing a hearty Tuscan grilled ribeye steak. Simply extraordinary eating.
Bistecca alla Fiorentina

Bistecca alla Fiorentina (Grilled Rib-Eye Steak)
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 2 servings
  • 3 Tablespoons extra-virgin olive oil
  • freshly ground black pepper, as needed
  • 2 Tablespoons rosemary leaves
  • 2 garlic cloves, crushed
  • 2 20-ounce Rib-eye steaks
  • Kosher salt, as needed
  • Tuscan Roast Potatoes, recipe follows
Tuscan Roast Potatoes
  • potatoes, peeled, cut in large chunks
  • water, as needed
  • salt and pepper, as needed
  • garlic, peeled, thinly sliced
  • rosemary leaves, sage leaves
  • extra-virgin olive oil, as need
Bistecca alla Fiorentina
  1. Combine oil, black pepper, rosemary and garlic. Marinate steaks several hours or overnight.
  2. Remove steaks from marinade; season with pepper and salt. Grill each steak 3 minutes per side, turning once. Remove from grill and roast at 350 degrees F for 10 to 12 minutes, until meat reaches internal temperature of 108 degrees F; remove from oven.
  3. Before serving, return steak to 350 degrees F oven for 12 to 15 minutes (128 degrees F internal temperature for medium rare). Remove from oven and allow to rest 5 minutes before removing meat from bone, slicing and plating.
  4. Serve with Tuscan Roast Potatoes.
Tuscan Roast Potatoes
  1. Cook potatoes in seasoned water until fork-tender; drain and cool.
  2. For each serving, drop 4 ounces of potatoes in fryer and cook until golden brown.
  3. While potatoes cook, heat olive oil in a sauté pan; add 4 slices of garlic and pinch each rosemary and sage. When garlic is light golden brown, add fried potatoes.
  4. Toss mixture well; adjust seasoning.


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