Tuscan Steak Recipe

Authentic Tuscan Steak Recipe (Bistecca alla Fiorentina) made with simple herbs, olive oil, and premium beef for a juicy, smoky Italian classic.

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Course: Main Course

Cuisine: Italian, Tuscan

Prep Time: 15

Cook Time: 20

Resting Time: 45

Total Time: 1 20

Servings: servings

Calories: 720kcal

Cost: $35

1 Grill or cast iron pan Essential for searing; grill adds smoky flavor, cast iron gives a great crust indoors
1 Meat thermometer For checking doneness; remove steak at 130°F for medium-rare
1 Cutting board Use a wooden board for resting & slicing the steak
1 Foil Tent steak while resting; prevents heat loss without steaming
1 Tongs Flip steak without piercing and losing juices

2 thick-cut T-bone or Porterhouse steaks 1.5–2 inches thick, about 1–1.5 lbs each
¼ cup extra virgin olive oil preferably Italian
4 sprigs fresh rosemary
6 cloves garlic minced
2 tablespoon fresh thyme leaves
2 teaspoon coarse sea salt
1 teaspoon freshly cracked black pepper
1 lemon zest only
2 tablespoon unsalted butter

Bring steaks to room temp, pat dry, rub with herb oil, season with salt & pepper.
Preheat grill (450–500°F) or cast iron, oil lightly.
Sear 3–4 min per side, finish with butter & herbs, cook to medium-rare (130°F).
Let rest 8–10 minutes, slice against the grain, serve with juices.

Nutrition information is automatically calculated, so should only be used as an approximation.