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Meat, Italy

Florentine steak with white beans and sage

Florentine steak, or bistecca alla fiorentina, is a thick rib of beef seared hard in a pan or on a grill and served with sage white beans. This easy recipe serves 4, takes 50 minutes, and costs €6.20 per person. The key to success is high heat for the sear and a proper rest before slicing.

Tonight, Florentine steak, a beautiful rib of beef grilled and just seared, with sage white beans.

Florentine steak with white beans and sage
Total time
50 min
Difficulty
Easy
Cost per person
€6.20
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Florentine steak means a thick rib of beef seared hard until it forms a deep crust outside while staying rosy, almost rare, inside. Rosemary flavors the oil before cooking, and flaky salt added at the end gives each bite a little crunch. Soft white beans with sage and tomato round out the plate without ever competing with the beef.

This is a dish for a Sunday or any meal where you have time to sear the meat properly and let it rest. It is not really for kids who like their meat well done, but it works well for a dinner with other adults or a meal that impresses without much fuss. Mon Chou likes this dish for how deceptively simple it is, three main ingredients and one precise cooking move are all it takes.

The ingredients

4 people

Butcher

  • Rib of beef 1.2 kg

Fruits and vegetables

  • Rosemary 3 sprigs
  • Garlic 2 cloves
  • Sage 6 sprigs
  • Lemon 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Cooked white beansoften in the pantry 600 g
  • Crushed tomatoesoften in the pantry 3 tbsp
  • Flaky saltoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Take the rib out of the fridge an hour ahead, coat it with olive oil and rosemary. 1 h

    Meat that comes back to room temperature cooks more evenly.

  2. Heat the beans with the crushed garlic, sage, tomato, and a drizzle of oil. 10 min

    Let them simmer gently without stirring too much, so they stay whole.

  3. Sear the rib in a pan or on a very hot grill, four to five minutes per side for a rare cook. 10 min

    Stand it upright on the bone for a minute to sear the edges too.

  4. Let the rib rest for ten minutes on a cutting board, under a sheet of foil. 10 min

    Don't skip this rest, it keeps red juices from spilling out when you slice.

  5. Cut the meat off the bone, slice it, add flaky salt and a squeeze of lemon, and serve with the beans.

    Put the bone on the plate, it's some people's favorite part.

Our tips to get it right

  • Pick a thick rib, at least 4 centimeters, otherwise the meat cooks too fast and never builds a crust before the inside overcooks.
  • Use a cast iron pan or a very hot grill, the heat needs to be high from the start so you sear the surface instead of simmering the juices out.
  • Crush the garlic with the flat of a knife instead of chopping it, it flavors the beans without taking over and is easy to fish out at the end.

The variations

  • Swap the beef rib for a veal rib if you prefer a milder meat, the cooking time stays the same but watch it closely so it doesn't dry out.
  • For a vegetarian version, sear thick slices of eggplant instead of the meat and keep the white beans as they are.
  • For a faster meal, ask your butcher to trim the rib ahead of time, and the canned white beans already called for here keep things quick.

What to serve it with

  • An arugula salad with parmesan
  • A glass of Italian red wine
  • Garlic rubbed toasted bread

Storage

Cooked meat keeps for 2 days in the fridge in a sealed container, but it loses its tenderness when reheated, so it's better eaten cold in slices. The beans keep for 3 days in the fridge and reheat gently in a saucepan. This dish doesn't freeze well, rare beef turns gray and stringy once thawed.

Questions about this dish

Why salt the steak only after cooking?

Salt pulls moisture out of the meat before it hits the pan, which stops a good crust from forming. Salting afterward keeps the meat juicy with a well seared surface.

Can you prepare the beans ahead of time?

Yes, make the beans a few hours ahead and reheat them gently just before serving. The sage and tomato actually taste better after sitting for a bit.

How do you know when the rib is cooked enough?

Sear it 4 to 5 minutes per side for a rare result on a 1.2 kg rib. You can also press the meat with a finger, it should feel springy but not mushy.

What should you finish the dish with, vinegar or lemon?

A simple squeeze of fresh lemon is enough, it brightens the richness of the meat without masking it. Skip the vinegar, it's too sharp and would overpower the rosemary and sage.

How long does it take to make a Florentine steak with sage white beans?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Florentine steak with sage white beans?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Florentine steak with sage white beans cost?

About €6.20 per serving, or €24.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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