What is a T-bone steak?

A T-bone consists of a (large) piece of loin steak (sirloin) and a (small) piece of tenderloin, separated by a T-shaped bone. In America, there are regulations that specify the minimum size of tenderloin. If the tenderloin is larger than the sirloin, it is called a Porterhouse. Whereas a T-bone should have a thickness of at least 13 mm, a porterhouse requires a thickness of 32 mm.

T-bone steaks from European cattle typically weigh 500 to 600 grams, while the American version quickly weighs 700 grams or more. From that weight, of course, goes the bone, but even then you are left with a beastly big piece of meat. However, it can be even bigger. For that, you have to go to Italy, to Florence in the Tuscany region, where you can order a bistecca alla fiorentina. That is also a type of T-bone steak, but from a specific breed, namely the chianina beef. The chianina is the largest breed of cattle in the world. Bulls can reach a shoulder height of 2 meters, at a weight of about 1,700 kilograms. Chianina, which have a remarkable white color, are one of the oldest original breeds of cattle and have been bred for more than 2,000 years.

A bistecca alla fiorentina weighs between 1 and 1.5 kilograms and has a thickness of 5 to 6 cm. This steak stands out not only in size, but also in flavor. The meat is dry-aged, which means a lot of moisture is out. This makes the meat more tender and the flavor more concentrated. Furthermore, a bistecca alla fiorentina must be cooked in a specific way.

For a “regular” T-bone you pay about €4 per 100 grams at the butcher. A bistecca alla fiorentina costs about double.