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Tuscan Grilled Steak Recipe

Recipe by Pedro M. A. Neves

Bistecca alla Fiorentina is a rustic Tuscan grilling tradition featuring a thick-cut steak seared over high heat with minimal seasoning to showcase the quality of the beef. This iconic dish, also known as T-bone steak, is finished with fragrant rosemary, garlic, and a generous drizzle of peppery Tuscan olive oil. The result is a perfectly charred exterior with a tender, juicy interior that captures the essence of Italian countryside cooking.

Ingredients

• 2 T-bone or porterhouse steaks, 5 cm (2 inches) thick, approximately 800 g (1.75 lbs) each
• 60 ml (¼ cup) extra-virgin Tuscan olive oil, divided
• 4 cloves garlic, crushed
• 6 sprigs fresh rosemary
• Sea salt and freshly cracked black pepper to taste
• ½ lemon, cut into wedges

Instructions

1. Remove steaks from refrigeration 30 minutes before cooking to bring them to room temperature, ensuring even cooking throughout.

2. Preheat your grill to high heat, approximately 230°C (450°F), allowing the grates to become very hot for at least 10 minutes.

3. Pat the steaks dry with paper towels, then brush both sides lightly with 15 ml (1 tablespoon) of olive oil.

4. Place steaks on the hottest part of the grill and sear without moving for 5-6 minutes until a dark crust forms on the first side.

5. Flip steaks and sear the second side for 4-5 minutes until medium-rare, then move to a cooler zone of the grill.

6. Arrange crushed garlic cloves and rosemary sprigs on top of each steak, then drizzle with remaining 45 ml (3 tablespoons) of olive oil.

7. Continue cooking for 2-3 minutes with garlic and rosemary on top, allowing the aromatics to infuse the meat while the internal temperature reaches 52-55°C (125-130°F) for medium-rare.

8. Transfer steaks to a warm plate and season generously with sea salt and freshly cracked black pepper, then allow to rest for 5 minutes before serving.

Substitutions

• Use New York strip or ribeye steaks instead of T-bone for a different cut with equally good results
• Replace rosemary with fresh thyme or sage for regional herb variations
• Substitute regular olive oil with a lighter oil if Tuscan olive oil is unavailable, though the flavor profile will differ
• Use grass-fed or aged beef for a richer, more complex flavor if standard beef seems less flavorful

Tips

• The thickness of the steak is critical—at least 5 cm (2 inches) ensures a proper crust forms before the interior overcooks
• Avoid moving steaks on the grill during searing, as this prevents optimal crust development and char
• Use a meat thermometer to ensure accuracy: 52°C (125°F) for rare, 55-57°C (130-135°F) for medium-rare, 60-63°C (140-145°F) for medium
• Rest the steak for at least 5 minutes after cooking to allow juices to redistribute, resulting in more tender and flavorful meat

Bistecca alla Fiorentina originates from Florence and the Tuscan region of Italy, where it has been a staple since medieval times. The dish reflects the region's pastoral heritage and preference for simple, quality ingredients—the steak is traditionally served with just olive oil, salt, and lemon, allowing the excellence of Tuscan beef and olive oil to speak for itself.

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