Italian · main
Bistecca alla Fiorentina
Bistecca alla Fiorentina reads umami 7.0, citrus 6.8 and sourness 6.2 on Palate's 0–10 flavor X-ray — a Italian main, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.5 / 10
- Sweet & Fruity — 5.7 / 10
- Sour & Bright — 8.6 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Umami 7.0 · Citrus 6.8 · Sourness 6.2 · Richness 5.6 · Fruity 5.4 · Salinity 4.3 · Herbaceous 3.6 · Warm Spice 1.9 · Floral 1.8 · Bitterness 1.7 · Earthy 1.2 · Nutty 1.1 · Heat 1.1 · Sweetness 0.9
What's in it (6)
- 1 Chianina beef T-bone steak (at least 1.5 kg; 5 cm thick)
- 2 tbsp extra-virgin olive oil
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary
- 1 lemon, optional
Time & effort: about 25 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 256.8 kcal, 17 g protein, 20.3 g fat, 0.6 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Bring the steak to room temperature and season with salt and pepper.
- Grill over a very hot wood or charcoal fire for 5-7 minutes per side, keeping the center rare to medium-rare (the Florentine purist insists on rare).
- Rest several minutes, drizzle with raw olive oil, and serve standing upright on the bone.
Dishes with a similar flavor shape
- Schnitzel (Schweineschnitzel) — German
- Chicken Milanese with Cherry Tomato Salad — Italian-American
- Grilled Lamb Chops with Rosemary Garlic — American
- Grilled Lamb Chops with Lemon and Oregano — Greek
- German Meat Balls — German
Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.