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Italian Grilled Strip Steak Recipe

Recipe by Pedro M. A. Neves

This Italian Grilled Strip Steak Recipe showcases the Tuscan approach to beef: simple, high-quality ingredients allowing the meat's natural flavor to shine. The steak is seasoned with extra virgin olive oil, garlic, rosemary, and a finish of fleur de sel, then seared over high heat until a golden crust forms. A classic bistecca alla fiorentina-inspired preparation that delivers restaurant-quality results at home.

Ingredients

• 2 strip steaks, 4 cm (1.6 inches) thick, approximately 350 g (12 oz) each
• 60 ml (¼ cup) extra virgin olive oil, plus more for finishing
• 4 cloves garlic, crushed
• 3 sprigs fresh rosemary
• 1 sprig fresh thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fleur de sel (sea salt flakes) for finishing
• ½ lemon, cut into wedges

Instructions

1. Remove steaks from refrigeration 30 minutes before cooking. Pat both sides thoroughly dry with paper towels and allow them to reach room temperature.

2. In a small bowl, combine 60 ml of extra virgin olive oil, crushed garlic, rosemary, and thyme. Let infuse for 10 minutes at room temperature.

3. Season both steaks generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings gently into the meat.

4. Heat a cast-iron grill pan or outdoor grill to high heat (approximately 200°C or 400°F) until it begins to smoke lightly.

5. Brush the hot grill surface lightly with oil, then carefully place steaks on the grill. Do not move them for 4-5 minutes to develop a golden crust.

6. Flip steaks and brush each with 1 tablespoon of the garlic-rosemary oil mixture. Cook for another 3-4 minutes for medium-rare (internal temperature 52-55°C or 125-130°F).

7. Transfer steaks to a warm plate and brush again with the remaining garlic oil. Rest for 5 minutes without covering.

8. Finish each steak with a light sprinkle of fleur de sel, a few turns of black pepper, and a drizzle of additional extra virgin olive oil.

9. Serve immediately with lemon wedges and allow guests to squeeze fresh lemon juice over the steak as desired.

Substitutions

• Replace rosemary with oregano or marjoram for a different herbaceous profile
• Use bone-in rib steaks instead of strip steaks for added flavor and visual appeal
• Substitute white wine vinegar for lemon juice in the final finishing
• Replace fleur de sel with finishing sea salt or maldon salt if unavailable

Tips

• Invest in high-quality beef from a trusted butcher; the thick cut and minimal seasoning mean the meat quality is paramount
• Avoid moving the steak once placed on the grill—this allows proper crust development through the Maillard reaction
• Let the steak rest after cooking to redistribute juices throughout the meat, ensuring tenderness and moisture

This preparation draws from Tuscan grilling traditions, where bistecca alla fiorentina represents a celebration of quality beef, simple technique, and premium olive oil. In Tuscany, this dish is often served at special occasions and reflects the region's agricultural heritage and respect for ingredient-driven cooking.

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