Bistecca Alla Fiorentina

"Absolutely delicious. So simple yet so elegant. Be sure to use the best cold-pressed extra-virgin olive oil available and only kosher salt."
photo by diner524 photo by diner524
photo by diner524
photo by Baby Kato photo by Baby Kato
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Trim excess fat from steak.
  • Allow to stand at room temperature for 30-45 minutes before grilling.
  • Brush or spray both sides of steaks with 2 tablespoons of the olive oil.
  • Season with salt and pepper, pressing into meat.
  • Grill over Direct High heat until the internal temperature reaches 145 degrees F for medium rare, (8-10 minutes), turning once halfway through grilling time.
  • Remove from grill, squeeze the lemon wedges over the top, and drizzle with remaining olive oil.
  • Allow to rest for 5 minutes before slicing.
  • Enjoy.

Questions & Replies

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  1. I generally cook very lean steaks and on an indoor contact grill which can leave them dry and pretty unappealing. I tried this recipe last night and the difference was remarkable! When they were done, I scored them lightly before adding lemon juice and more EVOO then tented them with foil to rest. They were moister, had more visual appeal and the hint of lemon was just spot on! Thanks for sharing your recipe! I will use it often!
  2. Can't believe I missed this delicious steak recipe, maybe because of the name. So simple yet so tasty!! I followed the recipe except for using a large well marbled ribeye steak that DH and I shared!! I love lemon juice in steak marinades but never thought to use it on individual steaks. Thanks Nimz for another great recipe!! Made for Holiday Tag!!
  3. wonderful way of doing steak. Italians are not known for their beef dishes but fiorentina is famous, deservedly so. The lemon lifts it to a heavenly taste.
  4. I followed your directions to a T and bbq a thick sirloin steak, resulting in an incredibly tender, juicy steak that was oh so flavorful, it was robust and savoury. I loved the addition of the lemon juice and olive oil. I will always make my steak this way now. Nimz you rock. Thanks so much for sharing.
  5. Amazing - so simple and so tasty. I pan fried the steak because thunder & Lightening are not conducive to working at a metal BBQ. I fried a New York cut steak. It was so tender I could have cut it with my fork. Thanks Nimz for a lovely dinner. I served the steak with newpotatoes wrapped in foil with a head of garlic, new carrots & steamed broccoli Mmmm


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