The secrets to the perfect steak, according to Stefano of Antica Macelleria Falorni

Easter Sunday and Easter Monday in the spirit of tradition: the ritual of grilling and the authentic flavor of Tuscan hospitality

Greve in Chianti, the beating heart of Tuscan tradition. This is where the authentic story of Stefano from Antica Macelleria Falorni begins, as he takes us on a journey to discover one of the most beloved symbols of Italian and Florentine cuisine, especially for Easter: the Florentine steak. Not just a simple recipe, but a true ritual, made up of precise movements, carefully timed steps, and ingredients of the highest quality.

Stefano starts with the foundation of it all: quality. The perfect steak can be made from young heifer or adult cow—“the true Florentine,” intense and flavorful. The presence of fat is essential, as it imparts juiciness and character during cooking.

Forget about rushing. The coals must be ready, but not too hot: the charcoal must have reached that characteristic gray color indicating a stable and uniform temperature. Only then can the steak be placed on the grill. Five or six minutes per side. No more, no less. This is the time needed to create the perfect crust while keeping the inside juicy. Once flipped, the meat should be seasoned: salt and pepper, without overdoing it, to enhance rather than overpower.

Bistecca dell'Antica Macelleria Falorni

Once removed from the heat, the steak isn’t eaten right away. Stefano insists: you have to wait another five or six minutes. And in the meantime? You uncork a bottle of Chianti Classico, of course.

Antica Macelleria Falorni is not just a shop, but a place where history takes shape every day. Overlooking the famous square in Greve in Chianti, it is a small living museum: marble counters, historic tools, the intense aromas of cured meats, and an atmosphere that tells the story of over two centuries of craftsmanship. Founded in 1806, the butcher shop is now a spacious and dynamic space, capable of blending tradition with modernity. Here, master butchers continue to pass down ancient knowledge, selecting the finest meats and guiding each customer in choosing the perfect cut.

Antica Macelleria Falorni

In an era where everything moves so fast, the Florentine steak represents a return to our roots. Fire, meat, time, and conviviality: just a few elements, but essential ones.

And as Stefano reminds us, in the end, all that’s left is to cut, share, and savor. Perhaps outdoors, with friends and family, celebrating Easter in the most authentic way possible: around a blazing grill and a tradition that never ceases to thrill.