Florentine steak (Bistecca alla Fiorentina) from Winter in Tuscany: Cosy Recipes and the Quanto Basta Way (page 166) by Amber Guinness

  • beef T-bone steaks
  • flaky sea salt
  • Serves : 4

  • EYB Comments

    Can substitute porterhouse steaks for T-bone steaks. See recipe for a stove-top cooking option.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dada's baked leeks in Bechamel (I porri di Babbo al forno); A very good green salad (Insalata verde); Florentine peas with ham (Piselli alla Fiorentina); Artichokes with parsley & garlic (Carciofi trifolati); Roasted baby onions (Cipolline al forno); Baked fennel with chilli & Parmesan (Finocchi al forno); Greens tossed 'in the pan' (Verdure saltate in padella); Garlicky rosemary cannellini beans (Fagioli al rosmarino e aglio); Tuscan roast potatoes (Patate al forno)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute porterhouse steaks for T-bone steaks. See recipe for a stove-top cooking option.

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