At Ristorante Numero Unico you can taste an excellent Fiorentina T-bone Steak, and every time it comes to the table it carries the “Wow Effect”: it diffuses a pleasant feeling of brio and promise among the diners! It is one of the most important Italian dishes and a real monument to Tuscan gastronomy: it is a high cut of the lumbar which has in the middle the “T” bone with the thread on one side and sirloin on the other. The cut is about 1-1.5 kg, about two fingers on height. The secret of this dish is to cook it rare or “al sangue”: the meat must be stained in the exterior and red, soft and juicy inside, warm but not cooked.
The Florentine T-bone Steak deserves to be accompanied by majestic and superb wines and our cellar will satisfy all your expectations: with a Brunello di Montalcino that with its intense ruby red colour and its scent of cherry and spices will transport you into an unforgettable wine and food experience!
The steak name comes from the English beef-steak. It is said that at the beginning of 1800, during the celebrations of San Lorenzo in the squares of the market in Florence, it was used to roast quarts of viels, cut them into slices and distribute them to the people. In one of these events, while the beautiful beef slices were distributed among the population, a group of aristocrats and Anglo-Saxon merchants began to ask in a loud voice: “beef steak please”. The pronunciation “bif steik” was “translated” by the Florentines in BISTECCA.