Italian home cooks take pride in their traditional Florentine steak recipe, bistecca fiorentina. While our recipe is simple the result is sublime. Seasoned with salt and pepper, and brushed with our Rosemary and Tuscan Herb oils, you'll be able to make a prized version of this classic Italian dish, traditionally served rare.


1 T-Bone steak, minimum 3-inches thick or Porterhouse
1 tbsp robust EVOO, Garlic or Rosemary oil
1 tbsp Tuscan Herb oil
1 tbsp Black Mission Fig or Denissimo dark balsamic
1 tbsp extra virgin olive oil
1 tsp Kosher salt
1 tsp fresh ground black pepper 



Preheat a grill pan or cast iron skillet on medium-high heat. Combine oils in a small bowl. With steak at room temperature, pat steak with paper towel until completely dry. Season both sides generously with salt and pepper. Place the steak on the grill pan or skillet. Cook 10 to 12 minutes on one side then flip and cook another 8 minutes. Brush olive oil mixture continuously on steak while cooking. Till pan and baste with oil and juices in between brushing oil. Remove from the grill pan and rest for at least 5 minutes. Carve horizontally off the bone, in 1/2 strips. Have Denissimo on hand for drizzle.

TIP: This gigantic steak is served rare. For medium rare place in 350 degree oven after stove top or grill cooking for an additional 10 minutes.