T-bone Florentine with Red Salsa

Bistecca alla fiorentina flourishes in all its simplicity. A perfect recipe from the Tuscan kitchen, served with a spicy red salsa.


Serves 6

Cook time

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  • ± 1 kg T-bone steaks, at room temperature
  • 2 garlic cloves
  • olive oil
  • 4 lemons
  • 1 tbsp salt
  • freshly ground pepper
  • 2 tbsp flat-leaf parsley

For the salsa

  • 4 large red peppers
  • 2 tbsp capers, drained
  • 4 shallots
  • 2 red chillies, finely chopped
  • 50 g pine nuts, roasted
  • 6 tbsp dry white wine
  • 4 tbsp olive oil
  • zest of 1 lemon
  • freshly ground pepper
  • salt


Start with the salsa. Halve the red peppers, remove the seeds and place the halves, cut side down, on a greased baking tray. Place the red peppers underneath a hot grill until the skin is charred. Remove the baking tray from the oven and cover with foil. Leave for 10 minutes, after which time the red peppers will be easy to peel.

In the meantime, mix the capers, finely chopped shallots, chillies, pine nuts, white wine, olive oil and lemon zest.

Cut the roasted red peppers into small cubes and add to the rest of the ingredients. Season to taste with freshly ground pepper and salt.

Rub the T-bone steaks, including the bone, with the halved garlic cloves.

Heat the grill pan and brush with a little olive oil. Place the halved lemons on the grill and cook for 5 minutes until they have grill stripes and start to caramelise. Remove and set aside.

Rub 1 tablespoon of olive oil onto the meat and sprinkle both sides with salt.

Place the steaks on the grill and cook for 4 minutes. Turn them over and cook another 4 minutes for medium or according to your preference. Season with freshly ground pepper. Sprinkle with chopped parsley and squeeze the grilled lemons over the meat just before serving. Serve with the red salsa.