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Bistecca Fiorentina

Recipe by: Nikolaj Juel
Serves: 4


You can prepare this dish on Grill 17, Forno or our Forno Gas grill

Nothing makes you think of Tuscany like Bistecca Fiorentina. If you do not have the option of just swinging by Parzano and ordering one from the famous butcher Dario Cecchini, you can prepare your own version on your Morsø grill 17. Obviously, the most important success factor is the ingredients. Ask your local butcher for his best T-bone steak and then follow these steps.


Cut the potatoes into pieces of 3 cm (1.2 inches) and pour them into a bowl along with the garlic. Season well with salt and pepper, and add 3-4 tbsp of olive oil. Remove the needles from the rosemary twigs and sprinkle them on top of the potatoes. Turn the potatoes well and pour them into an oven proof dish. Place the dish in a warm Forno and bake them for 30-35 minutes.

Season the steaks well with salt and pepper. Grill them on the grill at medium heat until the core temperature reaches 52-55° C (125-131° F). Wrap the steaks in tin foil and allow them to rest for approx. 10 minutes.

Cut the steaks into slices of 2 cm (0.8 inch) from the bone. Serve your steaks with rosemary potatoes and salsa verde. Buon appetito.


Bistecca Fiorentina

  • 2 T-bone steaks of approx. 700 g (1.5 lbs) each
  • Olive oil
  • Salt and pepper

Rosemary potatoes

  • 800 g (1.8 lbs) firm potatoes (peeled)
  • 10 cloves of garlic with peel
  • 1 rosemary twig
  • Olive oil
  • Salt and pepper