A thick Italian steak covered in golden breadcrumbs and fried whole? Even in Florence, that will make you stop and look! At Trattoria Da Burde, Chef Paolo showed me how to make fried bistecca alla fiorentina, giving the legendary cut a crisp coating while keeping the meat beautifully juicy inside. With a fried Italian steak this impressive, you’ll want a few hungry people ready to help you finish it.
What caught my attention was the contrast between the crisp, golden coating and the juicy, pink meat underneath. If your favorite steak recipes always start on the grill, this fried version is a must-try! Getting both the crust and center right on a steak this size takes care, so come into the kitchen with me as Chef Paolo shares how he prepares this generous Florentine specialty.
Can you fry Bistecca alla Fiorentina?
Yes, you can fry a bistecca alla fiorentina, and in Florence I watched Chef Paolo do exactly that. Instead of the usual charcoal grill, he salts a thick bone-in Fiorentina steak, coats it in flour, egg and toasted breadcrumbs, and fries it gently in plenty of oil, turning it often so the crust turns golden while the center stays pink. It takes patience, around twenty minutes over a low flame with a thermometer to check the middle, but you end up with a crunchy crust and a juicy steak that is made for sharing.
Watch: Bistecca alla Fiorentina – Italy’s Most Famous Steak, Fried at the Best Trattoria in Florence
A Different Way to Cook the Fiorentina Cut
This fried Florentine steak starts with an impressive cut of meat, and its thickness is central to Chef Paolo’s technique. For this demonstration, he uses a loin steak with the fillet attached. Although he says he personally prefers the rib-side cut, the fillet-side version makes a particularly spectacular presentation. Looking at the size of it, I understand why!
Instead of cooking it over charcoal, he coats the whole steak in breadcrumbs and fries it. That means paying attention to every surface, including those thick edges, and giving the heat time to reach the center. This is a steak you need to watch carefully, so save the conversation for when it’s resting
Season the Meat Before You Bread It
Salt the steak before coating it so the meat has time to absorb the seasoning. Chef Paolo massages coarse salt over the surface and lets it rest for at least an hour. Once the breading is on, you can season the crust, but you won’t have the same access to the meat underneath.
Before flouring, he gently brushes away the excess salt by hand. A little moisture remains on the surface, which helps the flour stick. It’s a useful detail in this preparation, where an even coating is essential.
Give Every Side a Golden Coat
Coat every side of the steak thoroughly in flour, beaten egg, and breadcrumbs, including the edges. The flour helps the egg cling to the meat, and the egg holds the breadcrumbs in place. Shake off excess flour before moving to the egg, then press the breadcrumbs gently onto the entire surface. With a steak this thick, it’s easy to focus on the two broad sides and forget everything in between!
At the trattoria, the breadcrumbs are made from Tuscan bread and are dry and toasted. After coating the steak, Chef Paolo gives it another hour to rest so the breading adheres well. Don’t rush straight to the frying pan after all that careful work.
Give This Fried Italian Steak Time to Cook
Fry the steak gently and turn it regularly so the crust can brown while the center gradually heats through. Chef Paolo keeps the flame fairly low because a thick cut needs time. Too much heat could darken the breadcrumbs before the meat inside reaches the doneness you want.
In his demonstration, cooking takes at least 20 minutes, but the steak’s size and thickness will affect the timing. He uses a thermometer to check the center, aiming for around 55°C / 131°F for his pink-centered result. Treat that as the chef’s chosen doneness rather than a universal cooking time or temperature, and turn the heavy steak carefully to avoid splashing hot oil.
Fried Bistecca alla Fiorentina
Print Recipe
Equipment
- 3 large trays for breading
- Large, deep frying pan (that comfortably fits the steak)
- Tongs
- Meat thermometer
- Plate or tray for resting
- Carving Knife
- Cutting board
Ingredients
- 1 thick, bone-in Fiorentina steak (about 1 to 1.5 kg (2.2 to 3.3 lb), 4 to 5 cm thick)
- Coarse salt, as needed
- All-purpose flour, as needed (enough to coat)
- 2-3 eggs, well beaten (use the third for a very large steak)
- Dry, toasted breadcrumbs, as needed (enough to coat)
- Sunflower or other neutral oil, for deep frying, as needed
Instructions
- Massage coarse salt over all sides of the meat and let it rest for at least 1 hour.
- Place the flour, beaten eggs, and breadcrumbs in three separate trays large enough to hold the steak.
- Gently brush away any remaining coarse salt with your hands. The slight moisture left on the meat will help the flour adhere.
- Press the steak into the flour, covering both broad sides and all the edges. Shake off any excess.
- Transfer the steak to the beaten eggs and turn it carefully until every surface is coated.
- Press the breadcrumbs onto all sides of the steak, checking the thick edges and any uncovered patches.
- Place the breaded steak on a tray and let it rest for at least 1 hour so the coating adheres before frying.
- Heat the frying oil in a large, deep pan, leaving plenty of room for the oil to rise when you add the steak. Carefully lower the steak into the oil using tongs.
- Keep the heat fairly low and turn the steak regularly so the coating browns evenly without burning. Chef Paolo’s steak takes at least 20 minutes, but cooking time will depend on its thickness and the oil temperature.
- Insert a meat thermometer into the thickest part, avoiding the bone. Chef Paolo targets approximately 55°C / 131°F for his pink-centered version.
- Carefully lift the steak out, let excess oil drain, and transfer it to a board to rest for couple of minutes. Separate the meat from the bone, slice, and serve.
Video
How to Serve Fried Bistecca alla Fiorentina
Let the steak rest before carving, then serve it with a small bowl of acciugata if you want to follow Chef Paolo’s family tradition. His grandmother’s anchovy and caper sauce brings an intense savory flavor to the meat, complementing a preparation that doesn’t have the smoky character of charcoal cooking.
I love that this final touch comes from his family table. You have the crunch of the coating, the juicy steak underneath, and a sauce with plenty of personality. There is a lot to enjoy before you even think about a side dish!
Frequently Asked Questions About Fried Italian Steak
What cut of meat is used for this fried Italian steak?
Chef Paolo uses a thick, bone-in Fiorentina cut from the loin, with the fillet attached. Its size makes for a spectacular presentation, but it also requires gentle cooking so the coating doesn’t burn before the center reaches your preferred doneness.
How is fried bistecca alla fiorentina different from the grilled version?
Fried bistecca alla fiorentina has a breadcrumb coating and cooks in oil, while the grilled version cooks without breading over hot coals. This preparation gives you a crisp crust around the meat instead of the charred exterior and smoky flavor associated with grilled Tuscan steak.
Why do you salt the steak before breading it?
Salting the steak ahead of time gives the seasoning time to penetrate the meat before the coating goes on. Chef Paolo massages it with coarse salt and lets it rest for at least an hour, then brushes off the excess before flouring. This helps season the steak underneath the crust.
What breadcrumbs should I use for fried Florentine steak?
Use dry, toasted breadcrumbs, preferably made from Tuscan bread, to follow Chef Paolo’s preparation. At Trattoria Da Burde, they make their own. Coat every surface carefully, including the thick edges, so you don’t leave bare patches.
Why does the breaded steak need to rest before frying?
The breaded steak rests to help the coating adhere and reduce the chance of it coming off during frying. Chef Paolo allows at least an hour after breading. You’ve taken the time to cover every side, so give that coating a chance to stay where it belongs!
How long does it take to fry a thick Italian steak?
Chef Paolo’s thick Italian steak takes at least 20 minutes to fry, but the exact time depends on its size, thickness, and the oil temperature. Keep the heat gentle, turn it regularly, and use a meat thermometer to check the center rather than relying only on the clock.
Can I make this recipe with a thinner steak?
A thinner steak would need a shorter cooking time, and Chef Paolo’s demonstrated timing would not apply. This recipe is built around a thick Fiorentina cut. If you change the thickness, monitor both the crust and the internal temperature closely.
Grazie to Trattoria Da Burde and Chef Paolo
A big thank you to Trattoria Da Burde and Chef Paolo for welcoming me into the kitchen and sharing this fried bistecca alla fiorentina. I loved watching the attention he gave to every stage, from seasoning the thick cut to patiently turning it in the pan. Now it’s your turn to give this Italian steak a place at your table, preferably with someone willing to share!
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
Fried Bistecca alla Fiorentina Is Just the Beginning Here are Two More Recipes to Try
- BISTECCA ALLA FIORENTINA – You’ve seen Chef Paolo’s fried version, now discover how Chef Vincenzo Cugliari at Trattoria Dall’Oste prepares bistecca alla fiorentina over glowing charcoal for a beautifully browned crust and a juicy, rare center.
- STEAK PIZZAIOLA – For another delicious way to enjoy Italian steak, try my Steak Pizzaiola, with tender slices of beef in a rich tomato, herbs, garlic, and oregano sauce that deserves plenty of freshly baked bread.
Interested in Italy?
Join my private exclusive “Italy Unexplored Tour” and experience the real Italy, like you have never seen before!
This tour is exclusive to only 10 passionate foodies and is very unique.
Leave a Reply