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Photo Credit: Elizabeth Newman

Bistecca Fiorentina

15 MINPrep Time
25 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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One of the most quintessential dishes in Tuscany is the Bistecca Fiorentina - AKA, steak Florentine. This is my version when I'm craving it at home - a juicy grilled rib-eye steak prepared Florentine-style with lemon and herbs. 

Take this recipe up a notch by using Dario Cecchini's masterful Tuscan salt blend!

Bistecca Fiorentina


Bistecca Fiorentina



Prep Time

15 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Bistecca Fiorentina


  • One 2-pound rib-eye steak (about 2-inches thick)
  • 2 cloves garlic (smashed)
  • 1/2 teaspoon chopped fresh rosemary (plus whole sprigs for basting)
  • 1/4 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon zest (1/2 lemon)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or Tuscan salt blend
  • 1 lemon half (charred on the grill if desired)
  • 1/2 teaspoon coarse salt (to finish)


  1. As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
  2. Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves.
  3. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
  4. Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
  5. Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
  6. Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
2 grams
80 grams
101 grams
Saturated Fat
40 grams
296 milligrams
1129 milligrams
1 grams
Trans Fat
5 grams
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gluten free
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5 reviews & comments

  • Author's avatar image
    Roz - Feb 16

    This summer we ate at Trattoria Sostanza in Florence. The steak was sooo good! Butter chicken was excellent, too!

  • Author's avatar image
    Drew Stoerrle - Jun 09

    I have tried other recipes for this dish and this is by far the best! I used a dry aged NY Strip and served it with grilled zucchini and sautéed portobello mushrooms along with a Chianti Classico Reserva. Absolutely fabulous

  • Author's avatar image
    Gwyn Jones - Jun 09

    Wonderful. Diolch yn fawr Jâd.

  • Author's avatar image
    Wayne Sica - Jun 09

    The recipe calls for rosemary sprigs for basting, but the instructions say nothing about this.

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

    Am forwarding this recipe to my son who is a student at TCU He loves to cook and especially loves cooking a ribeye steak in his apt. Thank you so much Giada üíú

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