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Bistecca Fiorentina My Way


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Bistecca Fiorentina My Way

AWG | Sep 4, 2010 10:02 AM

I like my steak cooked medium. I know that this post will evoke the wrath of the uber-foodies who will pledge that any steak cooked beyond rare is an abomination, but so it goes. For me it is a texture thing. I would not enjoy a dried out tough steak, but the texture of barely cooked beef ruins it for me, so I find medium doneness maintains the yummy juiciness we all enjoy, without the "yucky"(IMO) texture of raw meat. I can sometimes handle Med-Rare, but it needs to lean towards medium.

For the sake of discussion, let me define our terms: Medium to me means very pink throughout with a red center. Rare means red throughout with a still cool center. Med-Rare means red throughout with a warm center, Med-Well means gray with a pink center and well is all grey. (And I'm sure someone could define this by temperature as well)

So my question is: Where in Florence can a get a great bistecca cooked to my liking, and how could I best communicate this in Italian, so as not to cause the wrath of my server or chef? I have read here and elsewhere that many places will serve bistecca ONLY "al sangue".

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