The famous Tuscan steak with the right wine accompaniment
Wine with food is the perfect accompaniment to the bistecca alla Fiorentina, the rustic star of Tuscan cuisine. This dish impresses with its simplicity and the intense flavor of high-quality Chianina beef steaks, traditionally prepared on the grill. The combination of fine marbling and strong aroma makes the bistecca a culinary highlight. The classic Chianti Classico is recommended as a wine accompaniment, which optimally complements the power of the meat with its charismatic fruitiness and firm tannins. This blog post not only conveys an authentic recipe, but also sensory tips on why Chianti Classico is the ideal partner for this Tuscan masterpiece.
Ideal wine accompaniment: Chianti Classico DOCG (Tuscany, Italy)
With its lively acidity, fruity cherry notes and fine earthy nuances, the Chianti Classico DOCG is the perfect wine for Bistecca alla Fiorentina. The firm but well-integrated tannins support the delicate marbling of the meat and, together with the Mediterranean spices and the roasted aromas of the grill, allow the steak to shine in a harmonious interplay. Alternatively, an elegant Cabernet Sauvignon from California brings interesting fruity depth and modern spice to the glass, which rounds off the dish internationally.
Further wine recommendations for this dish
Brunello di Montalcino DOCG (Tuscany, Italy)
The Brunello di Montalcino shows powerful tannins, intense fruity notes of dark berries and a spicy depth that perfectly complements the rustic flavors of the Chianina steak. Its long-lasting structure harmonizes perfectly with the grilled meat.
Vernaccia di San Gimignano DOCG (Tuscany, Italy)
This fresh, mineral white wine variant brings an exciting contrast to the bistecca with citrus and floral aromas. It refreshes the palate and emphasizes the Mediterranean herbal spice of the dish.
Super Tuscan, e.g. Sassicaia (Tuscany, Italy)
Super Tuscan wines combine power and elegance with international grape varieties. They offer a complex play of aromas that gives the opulent bistecca depth of flavour and finesse.
Morellino di Scansano DOCG (Tuscany, Italy)
With its plump fruit, mild tannins and spice, Morellino di Scansano accompanies smaller to medium-sized steaks ideally and brings lively freshness to the pairing.
Cabernet Sauvignon Napa Valley AVA (California, USA)
A bold Cabernet Sauvignon from Napa Valley brings an international touch with its intense blackberry flavors, structure, and velvety tannins that make the bistecca experience a modern treat.
The recipe:
Bistecca alla Fiorentina
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Fleischthermometer
- 1 Schneidebrett
- 1 Messer
- 1 Zange
Ingredients
Für das Steak:
- 1 Chianina T-Bone Steak ca. 1–1,2 kg, mind. 5 cm dick
- Meersalz grob
- Schwarzer Pfeffer grob
- 2 EL bestes Olivenöl
Für das Finish:
- Zweig frischer Rosmarin
- 1 Knoblauchzehe halbiert
Preparation
Vorbereitung:
- Steak 2 Stunden vor dem Grillen aus dem Kühlschrank nehmen.
Grillen:
- Grill (Holzkohle/Grillpfanne) auf höchste Stufe vorheizen.
- Steak nur mit Olivenöl einpinseln.
- Bei sehr starker Hitze 5 Minuten pro Seite scharf angrillen, dann mit Rosmarin und Knoblauch würzen.
- Steak kurz ruhen lassen, mit Salz und Pfeffer bestreuen.
Servieren:
- In Scheiben schräg vom Knochen schneiden, auf Holzbrett anrichten.
Empfohlene Beilagen:
- Toskanische Bratkartoffeln mit Rosmarin
- Gegrilltes Gemüse (z.B. Zucchini, Paprika, Tomate)
- Frische Focaccia oder Landbrot
