Chianina Steakhouse

At Chianina, our philosophy revolves around a shared dining experience and our signature steak, the Bistecca alla Fiorentina.

Before we offered the Tuscan dish on our menu, you had to travel to Florence, Italy, to get a taste of this unique, family-style-served Porterhouse.

What sets Bistecca alla Fiorentina apart? It has a story to tell.

Italian dry-aged to perfection and sliced tableside, the Bistecca alla Fiorentina comes from a single breed of cattle named Chianina (pronounced Key-a-nee-na). They are the namesake of our restaurant, and we responsibly raise our own herd at Huggins Ranch in Utah.

The Bistecca all Fiorentina, a Porterhouse bone-in cut, is an ancient art featuring a New York steak and a Filet Mignon. The Porterhouse strikes a delectable balance between flavor and tenderness, but the true beauty is in its simplicity. After being grilled—rare or medium rare—the steak is basted with rosemary sprig olive oil and served immediately. Nothing more is needed.

Developed during the Roman Empire, the technique we use to dry-age our meat is a time-honored, old-world tradition. It’s also a process that contributes to the depth of flavor. Our beef is dry-aged for 30 days in a controlled, open-air environment, leaving the meat red and lean while still retaining a healthy marbling of fat among the muscling.

Meant to be shared with your table, our Bistecca alla Fiorentina will reacquaint your spirit with tradition and your palate with something extraordinarily unique an